Eggs with runny yolks, such as sunny-side-up or poached eggs, are a popular choice for many Americans, adding a rich flavor and texture to dishes, the New York Times reports.
However, consuming eggs in an undercooked state comes with health risks that are important to understand, especially considering the potential presence of harmful bacteria like salmonella.
When eggs are cooked, the heat solidifies both the whites and yolks, effectively killing any pathogens such as salmonella or bird flu. Food safety experts generally recommend cooking eggs until both parts are firm to eliminate these risks. But how risky are runny yolks, really?
According to Felicia Wu, a professor of food safety at Michigan State University, most eggs bought in the US are safe to eat in a runny state.
“It’s just that we don’t know when there’s an individual egg that contains some risk,” she explains.
While runny eggs may be a treat for some, it’s essential to consider the possibility that an egg may carry harmful bacteria.
Salmonella, the leading cause of foodborne illness in the US, remains a significant concern. While eggs can also carry bacteria like E. coli and campylobacter, salmonella poses the most danger. The bacteria can cause a variety of symptoms, including fever, stomach cramping, diarrhea, and vomiting. Though most people recover with time or antibiotics, around 26,500 people are hospitalized each year in the US due to salmonella, with approximately 420 deaths annually. Individuals who are older, pregnant, or have weakened immune systems are particularly vulnerable.
It’s difficult to pinpoint exactly how likely an egg is to carry salmonella, as not every egg is tested. A 2000 study suggested that roughly one in 20,000 eggs might be contaminated, which may seem low but becomes a higher risk given the volume of eggs consumed — Americans eat an average of 250 eggs per person annually. While larger egg farms must sanitize eggs before selling them, smaller farms or those selling directly to consumers may not adhere to the same regulations.
Even when eggs are sanitized, there is still the possibility of salmonella contamination, as the bacteria can infiltrate the egg yolk and white, not just the shell. However, experts agree that it is difficult to determine whether the majority of salmonella infections originate from bacteria inside the egg or on its surface.
In addition to salmonella, bird flu is another concern for egg safety. Despite the recent outbreak that has killed millions of hens, experts suggest that the risk of consuming eggs contaminated with bird flu is low. Infected hens typically die before laying eggs, and if the virus were present, cooking the egg thoroughly would kill the pathogen.
For those who prefer runny yolks but want to reduce the associated risks, there are several precautions that can be taken. Pasteurized eggs, which are heat-treated to eliminate pathogens, offer a safer option. These eggs are available in liquid form or as whole eggs labeled as pasteurized.
To further minimize the risk, food safety experts advise the following:
- Practice good hygiene by washing hands, cutting boards, and utensils after handling raw eggs.
- Store eggs in the refrigerator, as salmonella can multiply at room temperature.
- Check eggs for cracks before using them, as cracks can allow bacteria to enter the egg.
- Avoid washing eggs at home, as improper washing could inadvertently pull bacteria into the egg.
- Keep eggs fresh by consuming them within three to five weeks of purchase.
While eating runny eggs occasionally may be safe for many people, those who are more vulnerable to foodborne illnesses should take extra precautions or opt for fully cooked eggs. By following these tips, you can enjoy your favorite egg dishes with greater confidence in their safety.
