Category: Avian influenza

According to the Centers for Disease Control and Prevention (CDC), there have been no confirmed cases of human infection with the avian influenza A (H5N1) virus from properly handled and cooked eggs. Despite this low risk, ongoing bird flu outbreaks have raised questions about egg safety and led to heightened consumer awareness.

According to the CDC, cooking eggs to an internal temperature of 165°F kills bacteria and viruses, including avian influenza, meaning runny eggs are not officially recommended for safety. With the spread of bird flu, many are questioning if it is safe to eat runny eggs with bird flu or if a firm yolk is the only secure option. This guide provides clarity on the risks and best practices.