生卵 refers to raw eggs that are often used in various dishes, particularly in Japanese cuisine. They are typically served fresh and can be enjoyed in meals like 卵かけご飯 (tamago kake gohan), where a raw egg is mixed with rice. The quality and freshness of the egg are crucial for safety and taste. In addition to their culinary uses, 生卵 is a source of protein and essential nutrients. However, consuming raw eggs carries a risk of foodborne illness, particularly from サルモネラ (Salmonella) bacteria. Therefore, it's important to ensure that the eggs are sourced from reputable suppliers.