Americans enjoy eggs cooked in various runny styles, yet there's a known risk of consuming undercooked eggs due to potential pathogens, particularly salmonella. Food safety experts suggest cooking eggs until firm to eliminate these risks; however, Felicia Wu highlights that eggs sold in the U.S. are generally safe to consume runny. The uncertainty arises because it's impossible to know which individual eggs might harbor harmful bacteria like E. coli or salmonella, prompting a discussion about personal risk acceptance when it comes to egg consumption.
When you cook an egg, the heat that solidifies its whites and yolks kills pathogens like salmonella and bird flu.
If you look at the eggs typically purchased in the United States, most of them are perfectly safe to eat in a runny state.
Eggs can carry harmful bacteria, including E. coli and campylobacter, but salmonella is by far the biggest hazard.
Food safety officials recommend cooking eggs until both parts are firm to eliminate the risks associated with undercooked eggs.
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