Is it safe to eat half cooked eggs? A food safety guide

December 23, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), about one in every 20,000 eggs is estimated to be contaminated with Salmonella bacteria. For this reason, official food safety recommendations state that eggs should be cooked until both the white and the yolk are firm.

Quick Summary

The consumption of undercooked eggs, particularly those with runny yolks, can put you at risk for salmonella food poisoning. The risk is elevated for vulnerable populations like children, the elderly, and pregnant women. Thoroughly cooking eggs and practicing safe handling are key to prevention.

Key Points

Salmonella Risk: Undercooked eggs with runny yolks pose a risk of Salmonella bacteria, which can cause serious food poisoning.
Vulnerable Groups: Young children, pregnant women, the elderly, and those with weakened immune systems should always avoid half-cooked eggs.
Cook Until Firm: For maximum safety, cook eggs until both the white and yolk are completely firm, reaching an internal temperature of at least 160°F.
Pasteurized Egg Alternative: To safely enjoy runny eggs, use pasteurized eggs, which are heat-treated to kill bacteria while remaining raw.
Safe Handling: Proper refrigeration, hand washing, and avoiding cracked eggs are essential to prevent cross-contamination and bacterial growth.
Symptoms to Watch For: Symptoms of salmonella poisoning include fever, diarrhea, and stomach cramps, and require medical attention if severe or persistent.

The Risk of Salmonella in Undercooked Eggs

For many, a runny egg yolk is a coveted delicacy, whether in a soft-boiled egg, poached egg, or fried 'sunny-side-up.' However, this texture is precisely what puts consumers at risk for foodborne illness, specifically from Salmonella bacteria. Salmonella can exist in eggs in two ways: it can be present on the outside of the shell from bird droppings, or it can be inside the egg itself, before the shell is even formed.

When an egg is not cooked completely, the heat applied is often not sufficient to kill all potentially harmful bacteria. The US Department of Agriculture (USDA) recommends cooking eggs until both the white and yolk are firm, as this ensures the egg has reached a high enough temperature (at least 160°F or 71.1°C) to eliminate pathogens. In contrast, a runny yolk indicates that this critical temperature has not been reached throughout the entire egg.

Who is Most at Risk?

While a healthy adult may recover from a mild case of salmonella within a week, the infection can cause serious complications for certain groups. These vulnerable populations should be especially cautious and always avoid undercooked eggs:

Young Children: Their immune systems are still developing, making them more susceptible to severe illness.
The Elderly: A weakened immune system due to age can make it harder to fight off infections.
Pregnant Women: The infection could potentially harm the unborn baby.
People with Weakened Immune Systems: This includes individuals with HIV/AIDS, cancer, diabetes, or transplant patients.

Safe Handling and Cooking Practices

Minimizing your risk of illness goes beyond just the cooking process. Proper storage and handling are crucial for overall egg safety. Here are some essential tips to follow:

Always refrigerate eggs at or below 40°F (4°C) to prevent bacterial growth.
Buy only eggs that are clean and uncracked. Bacteria can enter through even small hairline fractures.
Never wash raw eggs, as this can remove the protective coating and push bacteria through the pores of the shell.
Wash your hands, utensils, and any surfaces that have come into contact with raw eggs with hot, soapy water.
Consider using pasteurized eggs for any dishes that require raw or lightly cooked eggs, like homemade mayonnaise or Caesar dressing.

Pasteurized vs. Unpasteurized Eggs

Pasteurized eggs are gently heat-treated to kill bacteria without cooking the egg. They are an excellent option for recipes calling for raw or lightly cooked eggs, especially when serving vulnerable individuals. The main distinction between these egg types and their safety lies in this heat treatment.


Feature	Unpasteurized (Regular) Eggs	Pasteurized Eggs
Preparation	No heat treatment during processing.	Heat-treated to kill pathogens like Salmonella.
Safety for Raw Use	Risky; potential for bacteria.	Significantly safer for use in uncooked dishes.
Recommended Cooking	Must be cooked until whites and yolks are firm.	Can be used safely in recipes calling for raw or lightly cooked eggs.
Availability	Widely available in all grocery stores.	May be harder to find in-shell; liquid products are common.
Use Case	Best for dishes that will be thoroughly cooked.	Ideal for homemade sauces, salad dressings, and mousses.

What About Pasteurized In-Shell Eggs?

In-shell pasteurized eggs are available in some stores and are a safe alternative for those who desire runny yolks without the risk. They have undergone the heat treatment process, making them suitable for preparations like soft-boiled or poached eggs. However, they can be more expensive and are not as widely available as regular eggs. Always check the carton label to confirm if the eggs are pasteurized.

Conclusion: Cook it All the Way Through for Peace of Mind

While the overall incidence of a single egg being contaminated with salmonella is relatively low, the risk is not zero, and the consequences of infection can be serious, particularly for those with compromised health. For absolute food safety, especially when feeding high-risk groups, the definitive answer is to cook eggs thoroughly until both the yolk and the white are firm. If a runny yolk is non-negotiable, opting for pasteurized eggs is the safest way to enjoy them. By understanding the risks and following recommended food safety practices, you can make informed choices to protect yourself and your family.

For more detailed information on egg safety, please refer to authoritative sources like the U.S. Food and Drug Administration (FDA) guidelines available on their website.

Frequently Asked Questions

Salmonella is a type of bacteria that can cause foodborne illness. It can get into eggs in two ways: through a chicken's infected reproductive tract before the shell is formed, or from contamination on the outside of the shell from droppings.

No, you cannot. Salmonella is invisible to the naked eye, and eggs contaminated with the bacteria will not look, smell, or taste different from safe eggs.

Symptoms typically include fever, diarrhea, stomach cramps, and sometimes vomiting. They usually appear 6 to 72 hours after eating a contaminated food and can last for several days.

It is not recommended to eat unpasteurized raw eggs. The only safe way to consume raw or lightly cooked eggs is to use pasteurized egg products, which have been heat-treated to eliminate harmful bacteria.

Regular eggs have not been heat-treated and must be cooked thoroughly. Pasteurized eggs have been gently heated in their shell to kill bacteria, making them safer for use in recipes that call for raw or undercooked eggs.

No, washing eggs is not recommended. It can actually increase the risk by removing the egg's natural protective coating and allowing bacteria to enter through the pores of the shell.

If you experience symptoms, especially severe ones like high fever or bloody diarrhea, you should contact a healthcare provider. Staying hydrated is also very important.