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Nutrition and daily life

Egg safety: keep the yolk firm

Eggs are a cheap, good source of protein. But raw or undercooked eggs can carry Salmonella. This section explains how to cook eggs safely during treatment and where "hidden raw egg" can lurk.

Last updated: ~1 min read
A hard-boiled egg cut in half.
Figure 1.A firm yolk — Egg safety: keep the yolk firm

01Short answer

Cook eggs until both yolk and white are firm: hard-boiled, fully cooked omelette, scrambled. Avoid soft-boiled eggs, runny yolks and sunny-side-up eggs. Hidden raw egg: homemade mayonnaise, tiramisu, mousse, homemade custard cream, raw dough, eggnog and some sauces. Shop-bought mayonnaise is usually made with pasteurised egg. Throw away cracked or dirty eggs. Keep eggs in the fridge in their box, not in the door. Wash your hands after handling eggs.

02Simple explanation

Firm yolk.

No homemade mayo.

No raw dough.

Cracked? Throw out.

03Scientific explanation

FDA: cook eggs until yolk and white are firm; egg dishes should reach an internal 71 °C (160 °F).

WHO: foodborne illness is more severe in people with weakened immunity; the five keys are keep clean, separate, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials.

04What happens in the body?

Pasteurised eggs

Sold in some countries; if a recipe needs raw egg, use only these.

A soft egg and homemade mayo aside.
Figure 2.Runny yolk aside — Egg safety: keep the yolk firm

Storage

In the box on a middle fridge shelf; throw away out-of-date eggs.

An egg box on a middle shelf.
Figure 3.In the fridge — Egg safety: keep the yolk firm

Neutropenia

When neutrophils are low, even ordinary germs can cause serious infection, which is why the rules are stricter.

General rules

This section is part of the general food-safety rules in “Handwashing: the simplest protection” and “Eggs and dairy: safe choices” and “Food safety: four simple rules”.

05Safety: four steps

Check, swap the risky, prepare properly, use in time.

Check — Date and condition.1CheckDate and condition.
Swap — A safe choice.2SwapA safe choice.
Prepare — Clean and thorough.3PrepareClean and thorough.
In time — No delay.4In timeNo delay.
CleanHands and surfaces.
CookGerms die.
ColdGrowth slows.

06Key points at a glance

TopicIn brief
Pasteurised eggsSold in some countries; if a recipe needs raw egg, use only these.
StorageIn the box on a middle fridge shelf; throw away out-of-date eggs.
NeutropeniaWhen neutrophils are low, even ordinary germs can cause serious infection, which is why the rules are stricter.
General rulesThis section is part of the general food-safety rules in “Handwashing: the simplest protection” and “Eggs and dairy: safe choices” and “Food safety: four simple rules”.

07Key terms

Salmonella
A bacterium that can be in eggs and poultry.
Pasteurised eggs
Eggs heat-treated in the shell.
Foodborne infection
An infection spread through food or water.
Neutropenia
Low neutrophils.

08Key points

  • Cook fully.
  • Watch for hidden raw egg.
  • Keep in the fridge.
  • When in doubt, throw it out.
  • Call if you have a fever.

09Frequently asked questions

Are baked goods with egg OK?

Yes, oven-baked goods are safe; raw creams are not.

What about home-laid eggs?

Risk may be higher; always cook them fully.

Are these rules for ever?

No. They are usually relaxed as blood counts recover; your team will say.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Are baked goods with egg OK?

  2. What about home-laid eggs?

  3. Are these rules for ever?

My questions

12Sources

  1. World Health Organization. Five Keys to Safer Food manual
  2. World Health Organization. Food safety fact sheet
  3. U.S. Food and Drug Administration. Safe Food Handling
  4. National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
  5. National Cancer Institute (NCI). Constipation and Cancer Treatment
  6. World Health Organization (WHO). Drinking-water — fact sheet
  7. U.S. Food and Drug Administration (FDA). Grapefruit Juice and Some Drugs Don’t Mix
  8. National Center for Complementary and Integrative Health (NCCIH). Using Dietary Supplements Wisely
  9. National Cancer Institute (NCI). Fatigue (PDQ®) – Patient Version
  10. National Cancer Institute (NCI). Sleep Disorders (PDQ®) – Patient Version
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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