Is it good to eat half done eggs? A comprehensive safety and nutrition guide

January 11, 2026 •

4 min read

According to the U.S. Centers for Disease Control and Prevention (CDC), Salmonella bacteria cause about 1.35 million illnesses in the United States annually, with eggs being a common source. This makes it crucial to understand the risks and rewards before deciding if it is good to eat half done eggs, often preferred for their taste and texture.

Quick Summary

This guide examines the safety of consuming half done eggs, detailing the risks of Salmonella and other foodborne illnesses associated with undercooked yolks. It also discusses nutritional aspects, safe handling practices, and identifies vulnerable populations who should strictly avoid them. Key steps for minimizing risk are covered.

Key Points

Salmonella Risk: Half done eggs, with their soft, uncooked yolks, carry a risk of Salmonella bacteria, which can cause food poisoning.
High-Risk Groups: Pregnant women, young children, older adults, and those with weakened immune systems should always eat fully cooked eggs to avoid serious illness.
Safe Preparation: To minimize risk, opt for pasteurized eggs or cook them to an internal temperature of 160°F (71.1°C), which will result in a firm yolk.
Nutritional Differences: Cooking improves protein absorption and inactivates avidin, a protein in raw egg white that can block biotin absorption.
Hygiene is Key: Proper food handling, including washing hands and surfaces after touching raw eggs and checking for cracked shells, is crucial for safety.
Informed Choice: For healthy adults, eating half done eggs can be a matter of personal preference, provided they are aware of and accept the inherent, though small, risk.

The Risks of Eating Half Done Eggs

While a runny yolk might be delicious, it comes with a non-zero risk of foodborne illness, primarily from Salmonella bacteria. Salmonella can be present both inside an egg and on its shell, and cooking an egg thoroughly is the only way to kill this and other pathogens. Undercooked yolks, whether from fried, poached, or soft-boiled eggs, may not reach the internal temperature required to kill all bacteria.

The bacteria can be spread from the hen to the egg before the shell is even formed, or from contaminated hen feces after the egg is laid. Cooking an egg to a safe internal temperature of 160°F (71.1°C) is recommended by the USDA to kill any harmful bacteria. When an egg is only partially cooked, the softer yolk does not reach this temperature, leaving a risk of bacterial contamination.

Who Should Avoid Half Done Eggs?

Certain populations face a much higher risk of severe complications from foodborne illnesses like Salmonella and should strictly avoid eating half done eggs. A Salmonella infection can be dangerous and sometimes even life-threatening for these groups.

Pregnant women: An infection could harm both the mother and the developing fetus.
Young children (under 5): Their immune systems are still developing, making them more susceptible to serious illness.
Older adults: As the immune system weakens with age, seniors are at a higher risk for severe infections.
People with compromised immune systems: Individuals with conditions like HIV/AIDS, cancer, or those who have had transplants are highly vulnerable.

Minimizing Risk While Enjoying Softer Eggs

For healthy adults who choose to consume eggs with a runny yolk, several strategies can significantly reduce the risk of illness. While no method completely eliminates risk for undercooked products, these steps promote safer consumption.

Choose Pasteurized Eggs: Pasteurized eggs have been heat-treated in their shells to kill bacteria, including Salmonella, without cooking the egg. This is the safest way to enjoy runny yolks.
Buy from a Reputable Source: Purchase eggs from a store with good quality control standards and proper refrigeration practices.
Check for Cracks: Always inspect the eggs before purchasing. A cracked shell is an entry point for bacteria, and these eggs should be discarded.
Store Properly: Keep eggs refrigerated at 40°F (4°C) or below. Store them in the main compartment, not the door, where temperature fluctuates.
Practice Good Hygiene: Wash hands and any surfaces or utensils that have come into contact with raw eggs with hot, soapy water.

The Nutritional Aspects: Cooked vs. Raw

When considering if it is good to eat half done eggs from a nutritional perspective, it is important to note how cooking affects the nutrients. While eggs are a powerhouse of vitamins and protein, the digestibility can be impacted by temperature.

Protein Absorption: Cooking eggs improves the body's ability to absorb the protein. One small study found that 90% of protein was absorbed from cooked eggs, compared to only 50% from raw eggs.
Biotin Availability: Raw egg whites contain a protein called avidin, which binds to the B vitamin biotin and prevents its absorption. Cooking destroys avidin, releasing the biotin for the body to use.
Nutrient Content: The overall vitamin and mineral content is largely unchanged by cooking. Eggs are rich in Vitamin D, Vitamin B12, selenium, and lutein.

Comparison Table: Fully Cooked vs. Half Done Eggs


Feature	Fully Cooked Eggs	Half Done (Runny Yolk) Eggs
Food Safety	Very low risk of Salmonella if cooked to 160°F (71.1°C).	Non-zero risk of Salmonella, especially with unpasteurized eggs.
Protein Absorption	High absorption rate; cooking helps denature proteins for easier digestion.	Lower absorption rate; some protein is less digestible.
Biotin Absorption	Not inhibited; avidin is destroyed during cooking.	Inhibited by avidin in raw egg white, although large quantities are needed to cause a deficiency.
Texture & Taste	Firm and consistent texture; distinct cooked flavor.	Creamy, rich, and flavorful yolk; specific textural preference for many.
Recommended For	All populations, including pregnant women, children, and seniors.	Healthy adults who are aware of and accept the minor risks involved.

The Verdict: A Calculated Risk for Healthy Adults

Ultimately, whether it is good to eat half done eggs depends on your personal health and tolerance for risk. For healthy individuals, the risk of getting sick from a contaminated egg is low, though it is not zero. By purchasing pasteurized eggs and following strict handling procedures, the risk can be minimized significantly. However, public health organizations like the USDA and CDC recommend cooking eggs until the yolk is firm to completely eliminate the risk of foodborne illness. For vulnerable groups, such as pregnant women, young children, and the elderly, the safest option is to always choose fully cooked eggs. The decision to enjoy a runny egg yolk should be made with a full understanding of the associated risks and your own health status.

Frequently Asked Questions

For healthy adults with robust immune systems, eating a half done egg is a calculated risk that many choose to take. However, it is never 100% safe due to the potential for Salmonella contamination.

The safest method is to use pasteurized eggs, which are heat-treated in the shell to kill bacteria while leaving the yolk uncooked. You can also try a sous-vide method, cooking at a precise temperature that kills pathogens without fully solidifying the yolk.

Yes, cracking an egg on the side of a bowl can push surface bacteria from the shell into the egg's contents. It is better to crack eggs on a flat surface to avoid pushing the shell inward.

Not necessarily. While some believe this, chickens naturally carry Salmonella, and the bacteria can contaminate the egg internally before the shell is even formed. The risk still exists, especially if the eggs are unpasteurized.

Symptoms typically include fever, diarrhea, and stomach cramps, and can appear 6 hours to 6 days after consuming a contaminated product. In severe cases, it can require hospitalization.

There is no way to tell by looking at or smelling an egg whether it is contaminated with Salmonella. The only reliable method is to cook the egg thoroughly to kill any potential bacteria.

No, a study found that the body absorbs significantly less protein from raw eggs (50%) than from cooked eggs (90%).