Eggs are a beloved breakfast staple in America, often enjoyed in various styles such as sunny-side up, over easy, lightly scrambled, soft-boiled, or poached, with many people preferring to savor them while they’re still runny. However, there is a widespread understanding that consuming raw or undercooked eggs can pose health risks.

Cooking eggs thoroughly is crucial, as the heat effectively eliminates harmful pathogens like salmonella and avian influenza. This is why food safety experts advise that eggs should be cooked until both the whites and yolks are firm.

But just how risky are runny yolks?

The level of risk is ultimately a personal choice, according to Felicia Wu, a professor specializing in food safety, toxicology, and risk assessment at Michigan State University.

“When it comes to eggs sold in the U.S., many are quite safe to consume in a runny condition,” she noted. “The challenge lies in not knowing if a particular egg carries any potential risk.”

Salmonella: A Significant Threat

Eggs can be contaminated with dangerous bacteria, such as E. coli and campylobacter. However, salmonella, the foremost cause of food poisoning-related fatalities in the United States, presents the most serious risk, according to Dr. John Leong, a molecular biology and microbiology professor at Tufts University.