Is it okay to eat a partially cooked egg?

December 7, 2025 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), eggs can carry harmful Salmonella bacteria, which is why it is not okay to eat a partially cooked egg without understanding the associated risks. This bacteria can be found inside and outside an egg, posing a food poisoning risk that increases significantly when eggs are not cooked thoroughly.

Quick Summary

Eating partially cooked eggs poses a risk of Salmonella food poisoning, as harmful bacteria can contaminate the egg internally or externally. While many people enjoy runny yolks, health authorities recommend cooking eggs until both the white and yolk are firm to eliminate pathogens. The risk level depends on the source of the eggs, personal health, and preparation methods. High-risk individuals should always avoid undercooked eggs.

Key Points

Salmonella Risk: Partially cooked eggs can harbor Salmonella bacteria, which can cause food poisoning and severe illness, especially in vulnerable individuals.
Thorough Cooking: For optimal safety, cook eggs until both the white and yolk are firm, as heat is the most effective way to kill any harmful bacteria.
At-Risk Groups: Young children, pregnant women, the elderly, and immunocompromised individuals should always avoid partially cooked eggs due to a higher risk of severe complications.
Pasteurized Egg Option: Using pasteurized eggs, which are heat-treated to kill pathogens, is the safest option for recipes calling for raw or lightly cooked eggs.
Safe Handling: Refrigerate eggs properly, avoid cracked eggs, and wash hands and surfaces after handling raw eggs to prevent cross-contamination.
Appearance is Deceiving: You cannot tell if an egg is contaminated with Salmonella just by looking at, smelling, or tasting it, making safe cooking practices essential.

The Salmonella Risk: Why Thorough Cooking is Crucial

The primary concern with eating a partially cooked egg is the potential for Salmonella infection. Salmonella is a type of bacteria that can contaminate eggs, and it is a leading cause of foodborne illness. A hen infected with Salmonella can pass the bacteria to the egg before the shell even forms, or contamination can occur from contact with droppings after the egg is laid. Unlike some other bacteria, Salmonella doesn't affect the taste, smell, or appearance of food, making it impossible to detect without proper cooking.

How Cooking Kills Bacteria

Cooking eggs to a sufficient temperature is the most effective way to destroy any potential Salmonella. The CDC and FoodSafety.gov recommend cooking eggs until both the white and the yolk are firm. This ensures the egg reaches a high enough internal temperature to kill any harmful bacteria present. While many people prefer the texture of a runny yolk, this style of cooking does not reach the temperature required for pasteurization and therefore carries a greater risk.

Vulnerable Populations and Elevated Risks

For most healthy adults, the occasional consumption of a lightly cooked egg may pose a small risk, but the consequences are much more severe for certain groups. These include:

Young Children and Infants: Their immune systems are still developing and less capable of fighting off severe infections.
The Elderly: Older adults often have weakened immune systems, making them more susceptible to serious illness.
Pregnant Women: A Salmonella infection can potentially harm both the mother and the developing fetus.
Immunocompromised Individuals: People with conditions like HIV/AIDS, cancer, or those on certain medications have a significantly higher risk of severe complications from foodborne pathogens.

For these groups, health authorities strongly recommend using only pasteurized eggs or cooking all eggs until they are completely firm.

Minimizing Your Risk of Contamination

If you are not in an at-risk group and wish to consume eggs with a softer yolk, you can take steps to minimize your risk. The most reliable method is to use pasteurized eggs, which have been heat-treated to kill Salmonella without cooking the egg. Other measures include:

Proper Storage: Keep eggs refrigerated at 40°F (4°C) or colder to prevent bacteria from multiplying.
Careful Handling: Wash your hands, utensils, and surfaces thoroughly with hot, soapy water after handling raw eggs.
Avoid Damaged Eggs: Do not use eggs with cracked or dirty shells, as bacteria can enter through these imperfections.
Use Fresh Eggs: While not a guarantee, fresh eggs, stored correctly, may carry a lower risk than those nearing their expiration date.

Raw vs. Pasteurized Eggs


Feature	Raw (Unpasteurized) Eggs	Pasteurized Eggs
Bacterial Risk	High - Risk of Salmonella contamination from the inside or outside of the egg.	Very Low - Heat-treated to kill pathogens, significantly reducing risk.
Availability	Widely available in standard grocery stores.	May be less common; often sold in specialty stores or as liquid egg products.
Best For	Dishes that will be cooked thoroughly, such as scrambles, omelets, and baked goods.	Dishes requiring raw or lightly cooked eggs, such as homemade mayonnaise, hollandaise, or Caesar dressing.
Texture	Yolk can be cooked to any desired texture, from runny to firm.	Cooking process slightly alters proteins, may result in a different texture when consumed raw.
Cost	Generally less expensive than pasteurized varieties.	Often more expensive due to the additional safety processing.

Conclusion

While the enjoyment of a runny yolk is common, the health authorities are clear: consuming partially cooked eggs carries an inherent risk of foodborne illness, primarily from Salmonella. The safest practice is to cook eggs until both the yolk and white are firm. However, if you are a healthy adult and wish to take a calculated risk, using pasteurized eggs is the most reliable way to minimize your chances of contamination for dishes with uncooked or undercooked eggs. For vulnerable populations, such as young children, pregnant women, the elderly, or those with compromised immune systems, it is essential to avoid partially cooked eggs entirely and opt for pasteurized versions or thorough cooking. Ultimately, a combination of safe handling and mindful preparation is key to enjoying eggs safely.

A Deeper Look into Egg Safety from the Experts

For more comprehensive information on egg handling and safe consumption, including specific guidelines for food service, consult the official U.S. Food and Drug Administration (FDA) resources on egg safety.

What are the symptoms of Salmonella from eggs?

Common Symptoms: Common symptoms of Salmonella include diarrhea, abdominal cramps, fever, nausea, and vomiting, typically appearing 12 to 72 hours after infection. Severe cases may require hospitalization.
When to See a Doctor: Seek medical attention if symptoms are severe, such as high fever (over 102°F), bloody diarrhea, or signs of dehydration like reduced urination or a very dry mouth.

Frequently Asked Questions

The main danger is the risk of contracting Salmonella, a type of bacteria that can cause food poisoning. Undercooked whites and yolks may not reach a high enough temperature to kill this bacteria, which can be present inside or outside the egg.

No, it is not recommended for pregnant women to eat soft-boiled or partially cooked eggs. The risk of Salmonella infection is higher for them and can lead to serious complications. They should only consume thoroughly cooked eggs or pasteurized egg products.

According to the American Egg Board, a safe internal temperature of 160°F (71°C) is recommended to destroy bacteria. For fried or poached eggs, this means cooking until the whites are set and the yolks are thickened and firm.

Yes, a runny yolk poses a greater risk of Salmonella than a fully cooked egg. Undercooked yolks may not reach the temperature needed to kill all bacteria, and outbreaks have been linked to them.

Symptoms of a Salmonella infection from contaminated food, including eggs, typically begin 6 to 72 hours after consumption. Sickness can last for several days and includes fever, diarrhea, and abdominal cramps.

Pasteurized eggs have been heat-treated to reduce the risk of Salmonella significantly and are considered safer for raw consumption. However, no food is 100% risk-free, and proper handling practices are still important to prevent cross-contamination.

No, washing the egg shell is not an effective way to remove all Salmonella. The bacteria can be inside the egg itself, and improper washing can push surface bacteria through the shell's pores.