Some eggs contain salmonella bacteria, which can cause serious illness, especially among elderly people, babies, toddlers, pregnant women and people who are already unwell.
When using eggs, there are 3 main issues you should be aware of:
Avoiding the spread of bacteria
Cooking eggs properly
Storing eggs safely
How can the bacteria spread?
Bacteria can spread very easily from eggs to other foods, hands, worktops etc. Bacteria can be on the shell, as well as inside the egg, so that means you need to be careful how you handle eggs, when they are still in the shell and after you have cracked them.
If you touch eggs, or get some egg white or yolk on your hands, you could spread bacteria to anything else you touch, whether it’s food or the fridge handle, unless you wash and dry your hands thoroughly. If a whole egg, egg shell, or drips of white or yolk touch other foods, then bacteria can spread onto those foods. Bacteria can also spread onto worktops, dishes and utensils that are touched by eggs, and then the bacteria can spread to foods that touch the worktops, dishes or utensils.
What can I do to stop bacteria spreading?
Keep eggs away from other foods, when they are still in the shell and after you have cracked them
Be careful not to splash egg onto other foods, worktops or dishes
Always wash and dry your hands thoroughly after touching eggs or working with them
Clean surfaces, dishes and utensils thoroughly, using warm soapy water, after working with eggs
Does cooking kill bacteria?
Yes, if you cook eggs until both the white and yolk are solid this will kill any bacteria. If you are cooking a dish containing eggs, make sure you cook it until the food is piping hot all the way through.
Can I still have my eggs runny?
Bear in mind that eating runny yolks might cause food poisoning. If you're preparing food for elderly people, babies, toddlers, pregnant women or people who are already unwell, you should avoid giving them any eggs that haven't been cooked until the white and the yolk are solid, or any egg dish that hasn't been thoroughly cooked. You can reduce the chances of food poisoning by storing eggs correctly. See ‘How should I store eggs and egg dishes?’ below.
Are there any foods I need to be particularly careful with?
Foods that are made with raw eggs and then not cooked, or only lightly cooked, can cause food poisoning. This is because any bacteria in the eggs won't be killed. For example, home-made mayonnaise, Béarnaise and hollandaise sauces, some salad dressings, ice cream, icing, mousse, tiramisu, and other desserts, might all contain raw eggs. If you're preparing food for elderly people, babies, toddlers, pregnant women or people who are already unwell, you shouldn't use raw egg in any food that won't be cooked. You could use pasteurised egg instead - available from some supermarkets, because pasteurisation kills bacteria.
What about food that I buy ready-made?
When you're eating out, or buying food that isn't labelled, and you're not sure whether a food contains raw egg, ask the person serving you. If you buy commercially produced mayonnaise, salad dressings, sauces, ice cream, desserts, or ready-made icing, these will almost always have been made using pasteurised egg. Check the label and if you're not sure ask the retailer or manufacturer.
How should I store eggs and egg dishes?
Store eggs in a cool, dry place, ideally in the fridge
Store eggs apart from other foods. It's a good idea to use your fridge's egg tray, if you have one, because this helps to keep eggs separate
Don't use eggs after their 'Best before' date
Don't use eggs with damaged shells, because dirt or bacteria might have got inside them
Eat dishes containing eggs as soon as possible after you've prepared them, but if you're not planning to eat them straight away, cool them quickly and then keep them in the fridge
Is the advice to caterers about eggs different to this advice for the public?
The advice for caterers is very similar, but we advise caterers to use pasteurised egg for all foods that won't be cooked or will be only lightly cooked. And we recommend that the safest option for caterers preparing food for more vulnerable people is to use pasteurised egg for all foods, even those that are cooked.
Caterers who handle large numbers of eggs should do all their work with raw eggs at one time, to help prevent bacteria from spreading.
