There’s a lot that’s to be worried about with eggs these days. In addition to skyrocketing prices, there’s the concern about avian flu. If you normally like your eggs a little on the runny side, you might be wondering whether eating runny eggs, or eating eggs at all, is safe.
We talked to the experts to find out.
Eating Eggs During an Avian Flu Outbreak
“There should not be any major concern by consumers regarding food-borne transmission of avian influenza,” says Jacob R. Tuell, PhD, assistant professor at Northwest Missouri State University and member of the Institute of Food Technologists’ Protein Division. “There is no evidence that avian influenza has been transmitted directly, in this outbreak or in previous, to humans by consuming contaminated eggs.”
Tuell cites a 2024 study that found the likelihood of a person being infected with avian flu after consuming eggs is very low. Most transmission happens through direct contact with infected birds.
“The chance of infected poultry or eggs entering the food chain is extremely low because of the rapid onset of symptoms in poultry as well as the safeguards USDA has in place, which include testing of flocks and Federal inspection programs,” says Mary Anne Amalaradjou, associate professor of food microbiology at the University of Connecticut. “The USDA and FDA both say that eggs and milk are safe to consume during an avian influenza outbreak. The USDA has safeguards in place to prevent infected poultry or eggs from entering the food chain.”
But What About Runny Eggs?
That said, you may still want to skip runny eggs. Both the USDA and the CDC advise against eating undercooked or raw egg yolks or whites from unpasteurized eggs in general, and that advice hasn’t changed with the rise of avian flu. (The eggs you buy in the grocery store or farmers market are very likely unpasteurized.) Less than 3% of eggs in the shell in the U.S. are pasteurized, according to the USDA, and tend to be labeled accordingly.
“At any time, eggs should be cooked until the yolk and the white are firm,” says Amalaradjou. “Scrambled eggs should not be runny. CDC recommends cooking eggs to a minimum internal temperature of 165 degrees in order to kill bacteria and viruses, including bird flu and salmonella.”
Certain groups, like children, older adults, and those who are pregnant or have weakened immune systems, are more at risk of getting severely sick if they are infected. If that’s you, stick with only pasteurized eggs or make sure you cook eggs until they have firm yolks. Or both.
When to Avoid Eggs
“If public health agencies issue a warning about contaminated eggs, avoid consuming raw or undercooked eggs,” suggests Xiaonan Lu, PhD, professor at McGill University and member of the Institute of Food Technologists’ Food Microbiology Division. “Eggs from small, unregulated farms or backyard flocks in affected regions may have a higher risk of contamination.”
The experts recommend following these safety tips when eating or handling eggs:
- Buy from reputable sources. Make sure eggs are refrigerated when sold in stores.
- Make sure that the eggs are clean and the shells are not cracked.
- Store properly (at 40°F or below) in their original carton.
- Cook eggs thoroughly until both the whites and yolks are firm.
- Wash your hands before and after handling eggs.
- For recipes that call for raw or undercooked eggs, use pasteurized eggs or pasteurized egg products.
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