A fried egg with a beautifully runny yolk is one of life’s greatest little pleasures. Still, there’s no escaping those tiny asterisks that populate every brunch menu, directing us to the bottom-of-the-page warning that consuming such undercooked eggs may “increase (our) risk of foodborne illness.” With those asterisks taunting us every time we contemplate ordering eggs Benedict or even adding a fried egg to a burger, we have to ask, how concerned should we actually be? Are runny yolks really that unsafe to eat?
I did a deep dive into the topic, consulting government health websites as well as Dr. Darin Detwiler, food safety expert, author, and professor. Here’s the low-down on runny yolks and whether or not you should consider swapping your fried eggs out for scrambled.
Why Is Everyone So Concerned About Runny Yolks?
Let’s start with some basic facts: eggs are potential carriers for Salmonella, a type of bacteria that can cause foodborne illness. While the vast majority of eggs are totally harmless, there’s always the risk that the specific egg you’re consuming might be carry it. Why is this a problem? Well, as Detwiler shares, “undercooked yolks may not reach the temperature needed to destroy that bacteria.” In that case, a runny yolk definitely poses a health risk.
Let’s Talk Temperatures
Just what is the “temperature needed”? It depends. Detwiler says that if you’re just cooking an egg on the stove, it needs to be cooked to 160 degrees to be “considered safe.” At that point, he says, “any Salmonella present will be effectively killed, greatly reducing the risk of illness.” That’s the most straightforward answer.
A second, slightly more complicated way to ensure your eggs are pasteurized (i.e. free of risk of pathogens) is to hold them at 130 degrees for at least 60 minutes — but this requires technology and effort that most of us aren’t putting in at home.
The bottom line is that if you cook eggs on any morning and leave the yolks runny, they most likely haven’t been cooked to 160 degrees. If they happen to be contaminated with Salmonella (which, according to the CDC is the case for 1 out of every 20,000 eggs), you could get food poisoning.
How Worried Should You Be?
Salmonella is no joke. The CDC estimates that it causes 1.35 million illnesses each year in the United States. Symptoms can range from headache and stomach cramps to nausea and vomiting and last anywhere from four to seven days. While none of this sounds like a particularly good time, the majority of adults with healthy immune systems should come out of it all right.
At the same time, there are some notable exceptions. “Certain groups are significantly more susceptible to serious outcomes from foodborne illness,” shares Detwiler. These groups include “very young children” as well as pregnant individuals, older adults, and people who are immunocompromised. The bottom line is that anytime you eat a runny yolk, you’re taking a risk. If you belong to any of these categories, you might think twice before taking the chance.
The Bottom Line
Ultimately, it’s up to the individual. There’s no denying that consuming a runny yolk will always pose a risk – but it’s certainly not a large one, and if you’re between the ages of 5 and 65 with a healthy immune system, chances are you’ll be just fine regardless.
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