Are runny eggs safe to eat in the UK?

For decades the standard advice was that nobody vulnerable should eat a runny egg, and a great many people still believe that. It changed because the salmonella problem in British hens was largely solved by vaccination, and the Lion mark is how you tell whether a particular egg came from that system.

Safety

Step by step

1. Look for the mark on the shell.A small red lion stamped on the egg itself, and usually on the box. It certifies vaccination of the flock against salmonella, plus feed controls, hygiene standards and full traceability. It is on the majority of eggs sold in UK supermarkets.
2. Know what the advice actually says.The Food Standards Agency's position since 2017 is that eggs produced under the British Lion code can be eaten raw or lightly cooked by anyone, including pregnant women, infants, older people and people who are unwell. That covers soft-boiled eggs, poached with a runny yolk, home-made mayonnaise, mousse and tiramisu.
3. Treat unmarked eggs differently.Eggs without the Lion mark, imported eggs, and eggs from a market or a neighbour's hens have not been through that scheme. Cook those until both white and yolk are solid, especially for anyone vulnerable. The Laid in Britain scheme carries an equivalent assurance.
4. Cook duck, goose and quail eggs through.The Lion scheme covers hen eggs only. Duck, goose and quail eggs should always be cooked until both white and yolk are firm, regardless of who is eating them, because they are outside the assurance scheme and their shells are more porous.
5. Keep eggs cold and consistent.In the UK eggs are sold unrefrigerated and either fridge or cupboard is acceptable, but pick one and stay with it — moving eggs from cold to warm causes condensation on the shell, which can draw bacteria through it. If you refrigerate, use a shelf rather than the door.
6. Handle the shell as a raw surface.Salmonella, where it is present, is more often on the shell than in the egg. Wash your hands after handling eggs, do not put shells on a surface you are about to prepare food on, and do not wash eggs — it removes the protective cuticle.
7. Use the date, and the water test if you are unsure.Best-before is typically 28 days from laying, and eggs are generally fine up to it. If you are unsure, put the egg in a bowl of water: fresh sinks and lies flat, older stands on end, and one that floats should go in the bin. Crack any doubtful egg into a separate bowl first.
8. Check the current position if it matters.Advice on eggs has changed once and could change again. food.gov.uk and nhs.uk carry the current wording, and it is worth checking rather than relying on a remembered rule.

Tips

• Home-made mayonnaise, aioli, mousse, tiramisu and hollandaise are all fine made with Lion-marked eggs. Made with unmarked eggs, they are not something to serve to anyone vulnerable.
• Restaurants may not be using Lion-marked eggs, so ask if you are pregnant or otherwise vulnerable and are ordering something with raw egg in it.
• Eggs from your own hens are not covered by any assurance scheme. Cook them through for anyone vulnerable, however healthy the birds look.
• Eggs freeze well out of the shell, beaten, and are useful for baking. Never freeze an egg in its shell.

Common mistakes

• Applying the pre-2017 advice — The old blanket advice against runny eggs for vulnerable groups was superseded, and following it now means unnecessarily avoiding a cheap, useful, nutritious food. The change is specific to Lion-marked eggs, though — it is not a general clearance for all eggs.
• Washing eggs before storing them — The shell has a natural protective cuticle that blocks bacteria. Washing removes it and makes the egg more permeable, not less. Wipe a dirty egg dry, or discard it.

Questions people ask