For many, runny egg yolks are a breakfast delight, but it comes with health risks due to potential bacterial contamination. Food safety experts warn that undercooked eggs can harbor pathogens like salmonella, which can lead to serious health issues. To eliminate harmful bacteria, eggs should be cooked until both the whites and yolks are firm. However, the risk of encountering a contaminated egg is relatively low, with studies suggesting only a small fraction of eggs might carry salmonella.

If you can’t resist a soft yolk, there are safer ways to enjoy them. Eggs that are lightly cooked so that the yolks are jammy or just set carry a lower risk than fully runny yolks. Additionally, choosing pasteurized eggs, which are heat-treated to kill pathogens, can further reduce the risk of illness. Additionally, practicing proper kitchen hygiene, refrigerating eggs promptly, and avoiding cracked eggs are essential steps in protecting against salmonella.

While salmonella is a significant concern, bird flu is less worrisome for egg consumers. The virus typically affects birds and is unlikely to be present in eggs because infected hens usually die before they can lay. Nonetheless, thorough cooking effectively eliminates potential pathogens, including bird flu. For egg lovers, understanding and managing the risks can help enjoy their favorite dishes more safely, balancing the pleasure of soft yolks with health precautions.

SOURCE:

NY Times, February 19, 2025