Raw eggs are not considered completely safe to eat because they can contain Salmonella, a bacterium that can cause food poisoning, even when the shell looks clean and uncracked. The safest choice is to cook eggs until both the white and yolk are firm. If a recipe needs uncooked eggs, use eggs or egg products labeled pasteurized, which have been treated to reduce harmful bacteria.
Why can eating raw eggs be unsafe?
Raw eggs can carry Salmonella, a type of bacteria that causes foodborne illness. Contamination may be present even when an egg looks fresh, smells normal, and has an intact shell. According to the U.S. Food and Drug Administration (FDA), clean, uncracked eggs can still contain these bacteria.
Salmonella can be associated with both the egg's contents and contamination during food preparation. Breaking an egg, mixing it into a drink, or adding it to a sauce without cooking does not reliably remove harmful bacteria. Refrigeration helps limit bacterial growth, but it does not make a contaminated raw egg safe to eat.
The risk is not limited to eating a whole raw egg. Foods made with raw or lightly cooked eggs can also carry the bacteria if the eggs have not been pasteurized. Examples include homemade mayonnaise, certain salad dressings, uncooked eggnog, mousse, tiramisu, hollandaise sauce, and raw cake batter.
Are pasteurized raw eggs safer?
Yes. Pasteurized eggs and egg products are safer choices for recipes that call for uncooked or lightly cooked eggs. Pasteurization uses a controlled treatment to destroy or reduce harmful microorganisms without fully cooking the egg. The U.S. Department of Agriculture's Food Safety and Inspection Service explains that pasteurization is used to make egg products safer for consumption.
Depending on availability, you may find pasteurized eggs in their shells, liquid egg products, frozen egg products, or pasteurized dried egg whites. Check the packaging carefully because ordinary fresh eggs are not necessarily pasteurized. Follow the manufacturer's storage and handling instructions even when a product has been pasteurized.
Pasteurization lowers the risk of Salmonella infection, but it does not mean that every egg product can be stored at room temperature or handled carelessly. Some products must remain refrigerated, and contamination can occur after processing if food is handled improperly. For people at greater risk of foodborne illness, thoroughly cooked eggs remain the preferred option.
Who should avoid raw or undercooked eggs?
Although anyone can develop a foodborne illness from contaminated eggs, some people are more likely to experience serious complications. The FDA's guidance on dairy and eggs during pregnancy recommends avoiding foods containing raw or lightly cooked eggs and choosing thoroughly cooked or appropriately pasteurized alternatives.
- Pregnant people: Foodborne infections can pose additional concerns during pregnancy, so avoiding raw and undercooked eggs is a sensible precaution.
- Infants and young children: Their developing immune systems can make foodborne infections more concerning.
- Older adults: Age-related changes in immune function may increase the risk of complications from certain infections.
- People with weakened immune systems: Those whose immunity is affected by medical conditions or treatments may be more vulnerable to serious illness.
People in these groups should choose thoroughly cooked eggs and foods prepared with eggs that have been safely processed. When eating outside the home, ask whether dressings, sauces, desserts, or beverages contain raw eggs and whether pasteurized eggs were used.
What is the safest way to prepare and store eggs?
Good food-handling practices help reduce the chance of infection from eggs. Cooking is the most dependable way to make ordinary eggs safer to eat, while careful storage and clean preparation help prevent bacterial growth and cross-contamination.
Cook eggs thoroughly
Cook whole eggs until both the whites and yolks are firm. Avoid runny or partially cooked eggs when food safety is a priority. For dishes containing eggs, such as quiches, casseroles, and similar baked dishes, FoodSafety.gov's safe minimum internal temperature guidance recommends reaching 160°F (71°C). A food thermometer can help confirm that an egg-based dish has reached the recommended temperature.
If a recipe requires raw eggs, use an appropriate pasteurized product rather than assuming that fresh, clean-looking eggs are safe. Heating an egg mixture thoroughly before adding other ingredients can also help make some recipes safer, provided the recommended temperature is reached throughout the mixture.
Choose eggs carefully
Buy eggs from a reliable supplier and check the carton before purchasing. Avoid eggs with cracked or damaged shells, and check the expiry or use-by information. Where eggs are sold refrigerated, choose eggs that have been kept cold and refrigerate them promptly after purchase. Follow local food-safety guidance because storage practices and regulations vary between countries.
Prevent cross-contamination
Wash your hands with soap and water before and after handling raw eggs. Clean utensils, bowls, countertops, and other surfaces that come into contact with raw egg contents. Keep raw egg mixtures away from ready-to-eat foods, and do not use utensils that touched raw eggs to serve cooked food without washing them first.
Keep eggs and egg-based dishes at the temperatures recommended on their packaging. In settings where refrigeration is required, do not leave perishable egg dishes at room temperature for extended periods. Refrigerate leftovers promptly and follow reliable storage guidance for the particular dish.
Can eating raw eggs cause Salmonella symptoms?
Eating a contaminated raw egg may lead to salmonellosis, an infection caused by Salmonella bacteria. According to the U.S. Centers for Disease Control and Prevention (CDC), symptoms can include diarrhea, stomach cramps, fever, nausea, and vomiting. Symptoms commonly begin within several hours to several days after exposure and may last about four to seven days.
Eating a raw egg does not automatically mean that you will become ill. However, its appearance and smell cannot tell you whether it contains Salmonella. If you have eaten raw eggs, pay attention to how you feel rather than relying on the egg's appearance to judge the risk.
Seek medical advice if you develop concerning symptoms after eating raw eggs. The CDC advises contacting a healthcare professional if diarrhea or vomiting lasts more than two days, you have bloody stool or urine, your fever exceeds 102°F (about 38.9°C), or you develop signs of dehydration. Pregnant people, young children, older adults, and people with weakened immune systems should seek advice promptly when illness develops.
Do raw eggs offer special nutritional benefits?
Eggs provide protein and other nutrients whether they are prepared raw or cooked. However, eating them raw is not necessary to obtain their nutritional value, and the possible exposure to harmful bacteria makes raw eggs a less safe choice than thoroughly cooked eggs. A cooked egg can still be part of a balanced diet without the added uncertainty associated with consuming an unpasteurized egg raw.
For people who prefer the texture of raw eggs in smoothies, sauces, or desserts, a pasteurized product can reduce food-safety risk when used according to its label. It is especially important to choose safer alternatives for meals served to people who are more vulnerable to foodborne infections.
What should you do if you have already eaten a raw egg?
Do not assume that you will become sick simply because you ate a raw egg. Many exposures do not necessarily lead to illness, but contamination cannot be ruled out by looking at the egg. Avoid eating more raw or undercooked eggs, and pay attention to any new digestive symptoms over the following days.
If symptoms appear, drink fluids to help replace those lost through diarrhea or vomiting, and seek medical advice when symptoms are persistent or concerning. Do not take leftover antibiotics or start treatment on your own. A healthcare professional can assess your symptoms, medical history, and circumstances to determine whether testing or treatment is appropriate.
Key takeaway
Eating raw eggs is not the safest choice because eggs can contain Salmonella even when they look normal. Thoroughly cooking eggs is the simplest way to reduce this risk. When a recipe specifically calls for uncooked eggs, choose a product labeled pasteurized, handle it hygienically, and follow its storage instructions. Extra care is particularly important for pregnant people, young children, older adults, and people with weakened immune systems.