Eggs are a simple, cost effective and nutritious part of our diet but egg shells can be contaminated by Salmonella on the outside when they are laid.This is particularly true for uncooked dishes, sauces and dressings containing raw or lightly cooked eggs. These include uncooked desserts like mousses and tiramisu; sauces and dressings such as hollandaise; fresh mayonnaise, and aioli; drinks containing raw egg such as egg nog, health shakes with added raw egg; and steak tartare. These foods are risky because the eggs they contain are eaten uncooked and so need to be handled safely.
Dishes containing raw eggs as an ingredient, that aren’t going to be cooked before being eaten, should not be served to vulnerable people such as small children, pregnant women, the elderly and people with compromised immune systems who are at greater risk from food poisoning. Egg meals should be cooked for these vulnerable people, for example until the yolk of a boiled egg has started to become firm or eggs have become set in omelettes or scrambled eggs. Another alternative for vulnerable groups and other consumers who want to have egg dishes that aren’t fully cooked is to use pasteurised eggs.
Follow these tips to minimise your risk of food poisoning from eating eggs: