How to Make Eggs Safe to Eat Raw

January 13, 2026 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), roughly one in 20,000 eggs in the US is contaminated with Salmonella, a harmful bacteria causing foodborne illness. If raw eggs are desired in recipes like mayonnaise or eggnog, it's crucial to know how to make eggs safe to eat raw through proper handling and pasteurization. While the contamination risk is low, it's not zero, and precautions are essential, especially for at-risk individuals.

Quick Summary

Essential methods for preparing raw eggs to minimize bacterial contamination risk should be learned. Pasteurization techniques, proper storage, and best practices for safe consumption are the focus.

Key Points

Pasteurization is key: Gentle heat treatment is the most reliable way to eliminate Salmonella risk in raw eggs.
Buy commercially pasteurized eggs: The easiest option is to buy eggs already labeled as 'pasteurized' from the grocery store, available in-shell or liquid form.
Use a sous vide for precision: An immersion circulator allows for precise, low-temperature pasteurization of eggs in their shell, maintaining texture for raw applications.
Monitor stovetop methods carefully: For recipes cooked in a saucepan, heat eggs and other liquids to 160°F while stirring constantly to kill bacteria without scrambling.
Prioritize hygiene: Always practice safe food handling, including washing hands and surfaces, to prevent cross-contamination from raw eggs.
Check for cracks: Only use clean, uncracked eggs, as cracks can allow bacteria to enter the egg.
Use for at-risk groups: For pregnant women, young children, and the immunocompromised, always use pasteurized eggs in uncooked recipes.
Store properly: Keep eggs refrigerated at 40°F (4°C) or colder to inhibit bacterial growth.

Understanding the Risks of Raw Eggs

Consuming raw or undercooked eggs carries a risk of exposure to Salmonella. This bacteria can be present both on the outside of the eggshell and, less commonly, inside the egg before shell formation. Salmonella infection, salmonellosis, can cause fever, abdominal cramps, and diarrhea, which can be severe for vulnerable populations.

While commercial eggs in the US undergo washing to reduce surface bacteria, this doesn't eliminate internal contamination risk. Washing an egg at home isn't a reliable method for making it safe to eat raw. The only way to significantly reduce this risk for raw consumption is through pasteurization, a gentle heat treatment to kill harmful bacteria without cooking the egg.

Method 1: Using Commercially Pasteurized Eggs

The simplest and safest way to use raw egg in recipes is to purchase eggs already pasteurized. These are available in two forms at most grocery stores:

In-shell pasteurized eggs: These eggs look and feel just like regular eggs, but are heat-treated in their shells. Marked with a 'P' on the carton, they can be used directly in any recipe, offering a hassle-free solution for food safety.
Liquid egg products: Found in cartons, these are pasteurized and sold as whole eggs, egg whites, or egg yolks. This option is convenient for recipes requiring a specific part of the egg and are recommended by the USDA for uncooked dishes.

Method 2: Home Pasteurization with a Sous Vide Cooker

For those who prefer using their own eggs or cannot find commercially pasteurized ones, a sous vide immersion circulator provides a reliable home pasteurization method. This uses controlled temperature water to heat the eggs evenly and gently.

Step-by-Step Sous Vide Pasteurization

Select fresh, uncracked eggs: Choose clean eggs with no cracks. Cracks can allow bacteria to enter, and the process won't make them safe.
Set up the sous vide: Fill a pot with water and place the immersion circulator. Set the temperature to 135°F (57.2°C).
Submerge the eggs: Once the water reaches the target temperature, gently lower the eggs, ensuring they are fully submerged with space for water circulation.
Heat for 90 minutes: Allow the eggs to cook at this temperature for 90 minutes, which is enough to eliminate harmful bacteria like Salmonella.
Cool immediately: After 90 minutes, transfer the eggs to an ice water bath to rapidly cool and halt the cooking process. Cool for about 10-15 minutes.
Store and label: Once cooled, dry the eggs, mark them with a permanent 'P' for pasteurized, and refrigerate. Use them within one to two weeks, just as with fresh eggs.

Comparison of Pasteurization Methods


Feature	Commercially Pasteurized Eggs	Home Sous Vide Pasteurization	Homemade Cooked-in-Saucepan Method
Availability	Can be found in many grocery stores, but may not be available everywhere.	Requires specialized equipment (sous vide immersion circulator).	Only requires standard kitchen equipment (saucepan, thermometer).
Convenience	Ready to use straight from the carton.	Requires advanced planning and dedicated time for the pasteurization process.	Faster than sous vide, but more attention and precision are required.
Reliability	Highly reliable; commercially regulated and tested for safety.	Very reliable due to precise temperature control of sous vide.	Less reliable; maintaining a constant, low temperature is difficult and risks cooking the egg.
Effect on Texture	Slightly altered texture, especially in whites, can affect whipping for meringues.	Minimal effect on texture, making them ideal for raw applications like cocktails.	Can easily scramble the eggs if temperature is not controlled precisely.
Best For	Everyday recipes calling for raw eggs like salad dressings and frostings.	Recipes where raw egg texture is critical, such as mousse, hollandaise, and custards.	Expedient pasteurization when a sous vide isn't available, but with more inherent risk.

Method 3: The Stovetop Cooked-in-Saucepan Method

This method requires careful monitoring but can be done with basic kitchen tools for recipes like custard, eggnog, or sauces that will be cooked in a pan.

Prepare a double-boiler: Combine eggs with the recipe's liquid and/or sugar in a heavy-bottomed saucepan or a heatproof bowl set over simmering water (a double-boiler). This prevents direct heat from scrambling the eggs.
Heat and stir: Cook over low heat, stirring constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer. The mixture will thicken slightly, which is a good visual indicator.
Cool and use: Immediately remove from heat and cool the mixture quickly by placing the pan in an ice bath. Use it right away or refrigerate for later use.

Conclusion: Prioritizing Safety for Raw Egg Consumption

While eating raw eggs may seem risky, using proper pasteurization techniques makes it a viable and safe option for many delicious recipes. For the highest convenience and assurance, commercially pasteurized eggs are best. However, for those with a sous vide cooker, home pasteurization offers precise control and excellent results for raw applications. If a sous vide is not an option, the stovetop method can be used with careful temperature management. The key is to never take shortcuts and always prioritize food safety, especially when serving vulnerable individuals. With these methods, enjoy favorite raw egg-based dishes without compromising health.

Additional Considerations and Safe Handling

Beyond pasteurization, simple kitchen hygiene and handling practices are essential. Always wash hands and surfaces that contact raw eggs with soap and water to prevent cross-contamination. Use clean, uncracked eggs and store them properly in the refrigerator at or below 40°F (4°C) to inhibit bacterial growth.

Buy Refrigerated Eggs: Only purchase eggs stored in refrigerated cases at the grocery store.
Discard Damaged Eggs: Throw away any cracked or dirty eggs.
Refrigerate Promptly: Put eggs in the refrigerator as soon as possible after purchase and use them by the expiration date.
Cleanliness Matters: Wash hands, utensils, and surfaces thoroughly before and after handling raw eggs.
Use Quickly: When using raw eggs, consume the final dish immediately or refrigerate leftovers promptly.

By combining a reliable pasteurization method with these robust handling practices, you can enjoy raw egg dishes with minimal risk. For more information on egg safety, visit the official FoodSafety.gov website.

Frequently Asked Questions

It is not recommended to eat farm-fresh eggs raw. The risk of Salmonella is not tied to the origin of the egg and can be present in any raw or undercooked egg.

Washing the outside of an egg will not make it safe to eat raw. Salmonella can be present inside the egg itself before the shell is even formed, and washing can sometimes push surface bacteria into the egg through its pores.

At-risk individuals such as young children, pregnant women, the elderly, and those with weakened immune systems should never consume raw or undercooked eggs due to the higher risk of severe illness from Salmonella infection.

There is no visual or sensory way to determine if an egg is contaminated with Salmonella. The bacteria can be inside an egg that looks and smells perfectly normal. The only reliable way to ensure safety is through proper cooking or pasteurization.

Pasteurized eggs have undergone a gentle heat treatment that destroys harmful bacteria like Salmonella without cooking the egg, making them safe for raw consumption. Unpasteurized eggs have not been heat-treated and carry a risk of bacterial contamination.

Using a sous vide circulator, you should maintain a water temperature of 135°F (57.2°C) for 90 minutes. For the stovetop method, the egg mixture must reach 160°F (71°C).

Traditional raw cookie dough is not safe to eat. In addition to potential Salmonella from raw eggs, raw flour can also contain bacteria like E. coli. Edible cookie dough uses heat-treated flour and pasteurized eggs.