In recent times, eggs have become a hot topic for many people. Whether it’s due to the increasing cost or the concerns surrounding bird flu, eggs are on everyone’s minds. Whether you enjoy them scrambled for breakfast or use them in your favorite recipes like French toast, eggs are undeniably a nutritious way to start your day. However, consuming raw eggs comes with its risks, especially with the current spread of bird flu affecting poultry populations. This has led many to question the safety of raw egg consumption.
Expert organizations such as the Center for Disease Control (CDC) advise against consuming raw eggs, whether it’s in cookie dough, cake batter, homemade mayo, or other popular dishes like steak tartare and Caesar salad dressing. Despite the potential risks associated with raw eggs, many beloved recipes call for them, leaving some to wonder if consuming raw eggs is truly dangerous. With the rise of bird flu, are there additional risks to consider when eating raw eggs?
To address these concerns, we spoke with science communication consultant Megan Meyer, PhD, registered dietitian and nutritionist Lauren Manaker, MS, RDN, LD, CLEC, and registered dietitian Bridget Wood, RD, LD, CDCES, to provide clarity on the safety of consuming raw eggs.
Are Raw Eggs Safe to Eat?
Unfortunately, raw eggs are not safe to consume, unlike their cooked counterparts. Eggs, like the chickens that lay them, are susceptible to harmful bacteria, notably salmonella. The CDC reports that salmonella is a leading cause of foodborne illnesses in the United States. While supermarket eggs are sanitized, this process can remove natural barriers, allowing contaminants to enter the egg through the shell. Even when properly stored in the refrigerator, consuming raw eggs poses a risk of salmonella infection.
Meyer explains that the health risks associated with raw egg consumption include gastrointestinal symptoms such as diarrhea, fever, vomiting, and stomach pain, which can lead to dehydration. These symptoms typically appear within six hours to six days after infection and can last for several days. Certain populations, such as young children, the elderly, and individuals with weakened immune systems, are at higher risk of severe foodborne illnesses. Each year, approximately 1.35 million cases of salmonella poisoning are reported, resulting in around 420 deaths annually.
Can You Contract Bird Flu from Raw or Runny Eggs?
The risk of contracting bird flu from eating raw or runny eggs is low, according to Wood. Stringent testing and monitoring processes are in place to detect and remove infected birds from the market, reducing the risk of exposure from store-bought eggs. However, while contamination is rare, proper cooking provides an additional layer of safety and peace of mind. If you have concerns about bird flu transmission, cooking eggs thoroughly is recommended.
When it comes to avoiding contracting illnesses, it is advisable to steer clear of consuming raw eggs and instead cook them to a minimum temperature of 165 degrees. But what about recipes that specifically call for raw eggs? Despite the associated health risks, many individuals continue to enjoy dishes containing raw or undercooked eggs, which can be found on menus worldwide. In the United States, various local and state regulations mandate that restaurants provide warnings about the potential dangers of consuming such uncooked foods.
While health experts may caution against it, the decision to consume unsafe foods ultimately remains a personal choice for many people. For instance, the USDA advises against consuming medium rare steak due to safety concerns, yet this does not deter individuals from enjoying it. The same applies to food items made with raw eggs, such as fresh mayonnaise or homemade Caesar salad dressing.
It is worth noting that some foods believed to contain raw egg actually do not. Take pasta carbonara, for example. Although the eggs may not be cooked on the stovetop, the heat from boiling pasta water and residual heat from the noodles effectively cook the eggs to a safe temperature.
For recipes that do not involve heat treatment, it is recommended to use pasteurized eggs instead. Pasteurized eggs, available in pre-cracked form in the dairy aisle, undergo a gentle sanitization process that eliminates bacteria without cooking the product itself.
The cooking method employed also influences food safety, as noted by Manaker. Soft-boiled or poached eggs with runny yolks pose less risk when prepared with proper hygiene practices and using fresh eggs. However, caution is advised when using raw eggs in dishes like homemade mayo or mousse, as these preparations may still harbor salmonella unless the eggs are cooked or pasteurized. To minimize risk when consuming runny eggs, it is essential to select meticulously cleaned, high-quality eggs and closely monitor cooking times and temperatures.
In conclusion, while enjoying runny eggs can be a delightful culinary experience, it is crucial to take necessary precautions to ensure food safety and minimize health risks associated with consuming raw or undercooked eggs.
