Are Raw & Runny Eggs Safe To Consume? Experts Weigh In Amid Bird Flu Crisis
It seems like these days everyone has eggs on the brain. From their rising cost to the dreaded bird flu, everyone is either thinking about eggs or trying not to think about eggs. Whether you typically scramble some up for breakfast or use them to make an epic French toast, no one can argue that they provide a great source of nutrition to kickstart your day. But eggs don’t come without risks—most notably, when you consume them raw. With bird flu continuing to spread and impacting millions of poultry, it's no wonder people are questioning the safety of their eggs.
Whether it’s snacking on some extra cookie dough or licking the beater after making cake batter, expert organizations like the Center for Disease Control (CDC) always suggest steering clear of any foods containing raw eggs. However, many of our favorite foods call for raw eggs, like homemade mayo, steak tartare, Caesar salad dressing, and spaghetti carbonara. And we don’t exactly see death-by-aioli headlines on the news. So are raw eggs actually risky? What if we love a runny yolk? Is it something we should actually be worried about? With bird flu on the rise, are there added risks when consuming raw egg?
We talked to science communication consultant Megan Meyer, PhD, Lauren Manaker, MS, RDN, LD, CLEC, a registered dietitian and nutritionist, and registered dietitian Bridget Wood, RD, LD, CDCES, to clear up any confusion you may have about raw eggs.
Are Raw Eggs Safe To Eat?
Sorry to break the news, y'all, but raw eggs, unlike their cooked counterpart, are inherently unsafe. Just like the chickens they came from, eggs are susceptible to harmful germs and bacteria. Most notably, they're vulnerable to being infected with salmonella.
The CDC estimates that salmonella causes more cases of foodborne illness than any other bacteria. United States Department of Agriculture (USDA) guidelines require supermarket eggs to be rinsed in a sanitizing solution that kills any germs around the exterior of the shell. However, this solution also removes the egg's natural barriers and allows harmful contaminants to enter through the shell. So even if you store your eggs properly in the refrigerator, there is a chance that you can contract salmonella if you eat them raw.
"The health risks associated with raw egg consumption are mainly tied to GI illnesses—diarrhea, fever, vomiting, and stomach pain," Meyer says. "These symptoms can also cause dehydration. Symptoms usually start six hours to six days post-infection and can last about four to seven days."
But Meyer also warns that those under the age of 5, those over 65, and people with weakened immune systems or inflammatory bowel diseases are particularly at risk for serious food borne illness. Out of the 1.35 million estimated cases every year, the CDC says that roughly 420 people die from salmonella poisoning annually.
Can You Get Bird Flu From Raw Or Runny Eggs?
The good news here is that when it comes to contracting bird flu, the risk from eating eggs is very low, according to Wood. She explains that there is rigorous testing and monitoring done to identify and remove all infected birds from the marketplace, which makes your risk of exposure from grocery store-bought eggs extremely low. However, it's not zero.
"While contamination is said to be extremely rare, proper cooking provides an extra layer of safety and peace of mind," Wood says. So if you are concerned at all about contracting the illness, it's best to avoid raw eggs and instead cook them to at least 165 degrees.
What About Recipes That Call For Raw Eggs?
Just because they come with health risks doesn't mean people have stopped eating raw and undercooked eggs. In fact, you can find dishes that use them on restaurant menus all over the world. In the United States, many local and state-level guidelines require restaurants to provide a disclaimer about the potential risks associated with eating raw and undercooked foods.
Health experts may advise against it, but for many people the consumption of unsafe foods is a personal choice. For example, the USDA states that medium rare steak is unsafe to eat—but that doesn't stop people from eating it. The same goes for raw egg-based products like fresh mayonnaise or homemade Caesar salad dressing.
It is important to clarify that many foods you may believe contain raw egg actually don't at all. Pasta carbonara, for example? You may not be cooking the egg on the stove, but the boiling pasta water and residual heat from the noodles gently raises the temperature of the egg until it's technically fully cooked.
For the recipes that don't involve heat treatment, however, Meyer says you should opt for pasteurized eggs instead. In most cases, you can find pasteurized eggs in the form of pre-cracked egg products in the dairy aisle. This sanitization process gently raises the temperature of the eggs so that the bacteria is killed without cooking the product itself.
Cooking methods also play a role in food safety, Manaker tells us. "Soft-boiled or poached eggs with runny yolks are generally less risky if prepared with attention to proper hygiene and if the eggs are fresh," she explains. She cautions consumers who use raw eggs in dishes like homemade mayo or mousse—these dishes still have the potential of containing salmonella, which won't be destroyed unless the eggs are cooked or pasteurized. "For those who want to indulge in runny eggs while minimizing risk, choosing thoroughly cleaned, high-quality eggs and closely monitoring cooking times and temperatures are essential practices," she concludes.
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