Food Safety

Salmonella is a bacterium that can cause gastrointestinal infection (salmonellosis). While eggs can be a transmission vector, the bacteria may reside on the shell or, more rarely, within the egg itself.

Owing to the rigorous veterinary inspections and hygienic protocols maintained within European commercial farming, the likelihood of encountering contaminated eggs is extremely low. Nevertheless, the risk is never zero, particularly when consuming raw or undercooked eggs. Thoroughly cooking the egg remains the most infallible method for neutralising any potential risk.

The consumption of raw eggs can never be considered 100% safe due to the potential risk of Salmonella contamination.

While the risk is generally negligible for the healthy adult population, the consumption of raw or undercooked eggs is strongly discouraged for vulnerable categories. These include:

• Young children.
• Pregnant women.
• The elderly.
• Individuals with weakened immune systems (immunocompromised).

For these individuals, it is essential to consume only eggs that have been thoroughly cooked until both the yolk and the albumen are entirely firm.

When preparing recipes that necessitate raw eggs—such as traditional Tiramisù, homemade mayonnaise, or Zabaione—it is fundamental to adopt specific measures to mitigate microbiological risks:

1. Source Only the Freshest Eggs: Check the laying date and prioritise eggs labelled as “Extra Fresh”.
2. Inspect Shell Integrity: Ensure the shell is perfectly pristine, without even microscopic hairline cracks.
3. Hygiene of Hands and Surfaces: Always wash your hands before and after handling eggs. Thoroughly sanitise all worktops and utensils that come into contact with raw egg matter.
4. Avoid Shell-to-Yolk Contact: Do not use the shell halves to separate the yolk from the white; this prevents external bacteria from contaminating the interior. Utilise a dedicated egg separator instead.

The safest solution, particularly if the dish is intended for vulnerable individuals, is to use pasteurised egg products (available in cartons). These have undergone thermal treatment to eradicate pathogens while maintaining culinary functionality.

Yes, absolutely. Cooking is the most effective and reliable method to eliminate Salmonella and ensure an egg is completely safe for consumption.

Salmonella bacteria cannot survive exposure to high temperatures. To ensure all risk is mitigated, the egg must reach an internal temperature of at least 70-75°C. In practical culinary terms, this means cooking the egg until both the albumen and the yolk are completely solidified.

Preparations such as hard-boiled eggs, well-done frittatas, baked eggs, or thoroughly scrambled eggs (rather than creamy ones) are therefore considered safe.

The date printed on the packaging is a Best Before Date (or Minimum Durability Term), rather than a strict expiration deadline. This signifies that the egg does not automatically become hazardous the following day.

However, beyond this date, its peak freshness and organoleptic properties begin to decline. Provided the eggs have been stored correctly in the refrigerator and the shell remains intact, it is often possible to consume them a few days past the Best Before date, provided you observe two vital precautions:

1. Verify Freshness: Always perform the float test. If the egg floats to the surface, it is no longer fit for consumption and must be discarded.
2. Ensure Thorough Cooking: Past the recommended date, it is imperative to consume eggs only after they have been fully cooked (e.g., hard-boiled, in a frittata, or within baked goods). Under no circumstances should they be used in raw or lightly cooked preparations.

Washing eggs is generally discouraged, particularly if they are to be stored afterwards.

The eggshell is naturally coated with a thin, protective film known as the cuticle. This microscopic barrier acts as a shield, preventing external bacteria from infiltrating the internal environment through the shell’s pores. Washing the egg removes this vital protection, leaving it potentially vulnerable to contamination.

If the shell is visibly soiled, it is best to clean it gently with a dry cloth or kitchen paper. Should washing be absolutely necessary, it must be done only immediately before cracking and using the egg, and never before placing it back into the refrigerator.

If you discover an egg with a broken or even slightly hairline-cracked shell within its carton, it must not be consumed. The egg should be discarded immediately.

The shell serves as the primary natural biological barrier protecting the egg against external pathogens, such as Salmonella. Any fissure or breach, regardless of how minute it may appear, represents a potential entry point for microorganisms. Once inside, these bacteria can contaminate the albumen and yolk, proliferating rapidly in the nutrient-rich environment.

Consuming an egg whose structural integrity has been compromised for an unknown duration poses a significant health risk that is simply not worth taking.

A hard-boiled egg, despite being cooked, remains a perishable food item and must be stored in the refrigerator for no longer than 5-7 days. The most definitive method to determine its freshness is to rely on your sense of smell.

A spoiled hard-boiled egg, once peeled, will emit a characteristic and highly unpleasant sulphuric odour, reminiscent of “rotten eggs”. This scent is so potent and distinctive that it is virtually impossible to mistake.

Should you detect this odour—even if the physical appearance seems untainted—there should be no doubt: the egg is no longer fit for consumption and must be discarded immediately.

This practice is a specific choice dictated by food safety standards. The primary enemy of egg preservation is thermal shock.

If eggs were sold chilled, they would experience a rise in temperature during the journey from the supermarket to the home. This thermal shock would cause condensation to form on the shell. Moisture weakens the protective natural cuticle and can act as a “bridge” for external bacteria, facilitating their entry through the shell’s pores.

Maintaining eggs at a stable ambient temperature until purchase avoids this risk. Once home, however, they should be placed immediately in the refrigerator, where the temperature will remain low and constant.

For a healthy adult, the risk associated with consuming exceptionally fresh eggs with a liquid yolk (such as sunny-side-up or soft-boiled) is considered very low. The partial cooking of the albumen is often sufficient to eliminate most surface bacteria.

However, as the yolk does not reach a temperature high enough to eradicate all potential pathogens, this practice remains unadvised for vulnerable groups, specifically children, the elderly, pregnant women, and immunocompromised individuals.

For these groups, the recommendation is to always consume eggs well-done, ensuring the yolk has fully solidified. Thorough cooking is the only method that guarantees 100% food safety.