It is difficult to overcome a breakfast sandwich with a soft and liquid yolk. However, cooking little eggs entails health risks.
The crashed, warm, slightly scrambled eggs, passed by water and climbed are popular in many kitchens, despite the fact that raw or little cooked eggs can represent a health risk.
When cooking an egg, the heat that solidifies the clear and the yolk also eliminates pathogens such as salmonella and avian flu. Therefore, food security experts recommend cooking eggs until both parties are firm.
But to what extent is it insecure to consume liquid yolks?
The response depends on the level of risk that each person is willing to accept, explained Felicia Wu, professor of food security, toxicology and risk assessment at the State University of Mchigan.
“If we look at the eggs that are marketed in the United States, most are safe to consume in a liquid state,” Wu said. “The problem is that you can’t know when a particular egg can represent a risk.”
Salmonella: the greatest danger in little cooked eggs
Eggs can contain dangerous bacteria, such as E. coli and Campylobacter, although salmonella is the main concern. According to John Leong, professor of molecular biology and microbiology at the University of Tufts, this bacterium is the main cause of deaths related to food poisoning in the United States.
A study of the year 2000 estimated that one in 20,000 eggs may contain salmonella. Although it looks like a low percentage, considering that each American consumes on average 250 eggs a year, the accumulated risk becomes significant.
Salmonellosis can cause symptoms such as fever, stomach cramps, diarrhea and vomiting. In some cases, it can also cause persistent joint pain.
Although most people recover without treatment, every year 26,500 people are hospitalized and 420 die due to this infection. The most vulnerable population includes older adults, young children, pregnant women and immunosuppressed people.
In addition, some salmonlal strains have developed antibiotic resistance, which makes treatment difficult, Leong warned.
It is difficult to determine precisely how many eggs contain salmonella, since not all are subjected to tests. Julie Garden-Robinson, a food and nutrition professor at the North Dakota State University, explained that the bacteria can be present both in the peel and in the yolk or clear.
The chickens put eggs and expel the feces through the same opening, which can contaminate the shell. In the United States, vendors with more than 3,000 laying chickens must disinfect eggs before marketing them, which reduces risk, although it does not completely eliminate it.
On the other hand, smaller farms and producers who sell consumers directly are not obliged to follow this federal regulations, although they can comply with state or local regulations.
Despite these measures, eggs can still carry salmonella internally, which makes cooking the only completely safe method to eliminate the bacteria.
The risk of aviar flu is low
The aviar flu outbreak has caused the death of millions of chickens and triggered the price of eggs. However, experts point out that the risk of contracting this virus through egg consumption is low.
John Swartzberg, emeritus professor of infectious diseases at the University of California, Berkeley, explained that infected chickens die before they can put eggs, which significantly reduces the possibility that the virus is present in the final product.
In the unlikely case that an egg contains aviar flu, the complete cooking of the egg until the white and firm yolk would eliminate any risk of infection.
How to reduce the risk when consuming little cooked eggs
If liquid yolks are a culinary preference, consuming them occasionally does not represent a high risk for most people, depending on their health status and risk tolerance.
“You will not get sick every time you eat a little cooked egg,” Garden-Robinson said.
However, slightly curdled yolks, with a texture similar to that of the custard, represent a lower risk than completely liquid yolks, Induadhyaya, an expert in food security of the University of Connecticut, explained.
Experts recommend following these security measures:
1. Choose pasteurized eggs
Pasteurized eggs have been thermally treated to eliminate pathogens. They can be found in liquid presentations or in entire eggs labeled as pasteurized.
2. Maintain adequate hygiene
When manipulating raw eggs, it is essential to wash your hands and clean knives, cutting boards and countertops to avoid cross contamination.
3. Keep eggs in cooling
Salmonella can multiply at room temperature. It is advisable to store the eggs in the refrigerator immediately after buying them.
4. Check the peel before consuming them
If an egg has cracks, it is best to discard it, since the salmonella can penetrate through the peel.
5. Don’t wash eggs at home
Although it may seem to wash eggs at home offers greater protection, food security experts advise against this practice. If the water temperature is not adequate, the egg can be contracted, allowing surface bacteria to enter.
6. Consume them before they expire
The eggs can be stored in the refrigerator of three to five weeks from the day they were bought. After that period, it is advisable to discard them to avoid risks.