Eggs are a food type that is relatively susceptible to bacterial contamination, with Salmonella being the most common pathogen. Undercooked eggs should not be eaten.
Contaminated eggs are colorless and odorless, and cannot be distinguished by the naked eye. Once infected, symptoms such as diarrhea, abdominal pain, and fever usually appear within 8 to 72 hours, and people with weaker immune systems may die. In October 2010, the United States experienced a Salmonella contamination incident in eggs, with a total of 500 million eggs being recalled. Although not all eggs are contaminated with pathogenic bacteria, this possibility always exists.
Boiling Eggs
The most effective means for consumers to protect themselves is to cook eggs thoroughly. The recommendation from the U.S. Department of Agriculture is to heat egg products to above 71°C. At this temperature, Salmonella is basically eliminated, and the yolk is solidified. In daily life, "a completely solidified yolk" can be used as a sign that the egg is "fully cooked". However, if the yolk is still in a "runny" state, and even the surface albumen has not solidified (the coagulation temperature of an egg is around 62°C), effective sterilization will not be achieved, thereby increasing the risk of infection by pathogenic bacteria.