eggs
eggs

Eggs

Common names: Eggs, Egg white, Egg yolk, Brand names (e.g., Eggland’s Best, Pete and Gerry’s), E160a (European food additive code for egg-derived colorants like carotenoids).
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KIDSADVISORY SAFETY RATING
See methodology
Safe
Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
Eggs are a versatile ingredient widely used in the food industry for their functional properties, including emulsification, binding, and leavening. They are found in many processed foods like baked goods, sauces, and dressings, enhancing texture and flavor. Eggs also provide high-quality protein, vitamins, and minerals, making them a valuable source of nutrition in various food formulations.[1]
Despite their nutritional benefits, eggs raise some concerns, particularly in relation to foodborne illnesses such as Salmonella. People with egg allergies may experience severe reactions, making eggs unsafe for them to consume. Overall, proper handling, storage, and cooking practices can mitigate many of the risks associated with egg consumption.[2]

Safety Overview

Regulatory Bodies

FDA (US)
The FDA considers eggs to be safe for consumption when handled properly to prevent bacterial contamination, such as Salmonella. It regulates egg safety through guidelines for handling, storage, and pasteurization to reduce health risks.[2]
Health Canada
HealthCanada supports the safety of eggs as part of a balanced diet, recommending proper cooking to avoid foodborne illnesses like Salmonella. The agency also monitors and sets standards for egg safety, emphasizing hygiene and pasteurization.[3]
EFSA (Europe)
EFSA recognizes the potential for allergic reactions to eggs but emphasizes that they are a valuable source of nutrition. The authority provides recommendations on minimizing foodborne risks, especially related to Salmonella.[4]
WHO (World Health Organization)
The WHO recognizes eggs as a nutritious food, though they acknowledge the risks of foodborne illness from bacterial contamination. The organization advises proper cooking and handling procedures to mitigate these risks.[5]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Classified

EWG Rating

Environmental Working Group
  • EWG Rating of Eggs: The Environmental Working Group (EWG) does not assign a specific rating to eggs but focuses on the environmental impact of egg production.[6]
  • Level of Caution: The EWG advises caution regarding the use of non-organic eggs due to concerns about pesticide exposure and factory farming practices.12
  • Possible Health Risks: Risks linked to eggs primarily involve bacterial contamination, such as Salmonella, which can pose a health hazard if eggs are not properly handled or cooked.[2]
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More about Eggs

  • Baked Goods: Examples include cakes, muffins, and bread.
  • Sauces and Dressings: Examples include mayonnaise, hollandaise sauce, and Caesar dressing.
  • Desserts: Examples include custards, ice cream, and meringues.

Historical Use
Eggs have been consumed by humans for thousands of years, valued for their nutritional content and versatility in cooking. They have been used in a wide range of cultures for food, medicinal purposes, and even in religious rituals.[1]
Current Exposure
Consumers are regularly exposed to eggs, as they are found in a wide array of products such as baked goods, sauces, dressings, and ready-to-eat meals. Eggs are also a staple in households for preparing dishes like omelettes, scrambled eggs, and boiled eggs.[2]

Allergic Reactions
Egg allergies are common, particularly in children, and can lead to severe reactions such as anaphylaxis, hives, or respiratory issues. The allergy is often triggered by proteins found in egg whites.[7]
Foodborne Illness
Eggs can be a source of Salmonella infection if not cooked or handled properly, leading to symptoms like diarrhea, fever, and abdominal
Cholesterol Concerns
Eggs are high in dietary cholesterol, and some studies suggest that excessive consumption may contribute to heart disease, particularly in individuals with pre-existing conditions like diabetes. However, recent research has shown that the effect of egg consumption on blood cholesterol levels may vary among individuals.[8]
Nutrient Deficiency Risk
While eggs are nutrient-dense, relying heavily on them as a food source without balancing the diet with other food groups can lead to nutrient imbalances, especially in a restrictive diet. Balanced consumption is key to avoiding potential deficiencies.[9]

Toxicological Studies
Toxicological studies on eggs primarily focus on the risks of bacterial contamination, such as Salmonella, which can lead to foodborne illness. Research shows that consuming raw or undercooked eggs increases the likelihood of infection, with the FDA recommending proper cooking to eliminate this risk.[2]
Long-Term Safety
Long-term egg consumption is generally considered safe for most people, though excessive intake may contribute to higher blood cholesterol levels, particularly in individuals with pre-existing health conditions. Some studies suggest a link between high egg consumption and cardiovascular risks, especially in people with diabetes.[8]

High-Risk Groups
Vulnerable populations, such as young children, the elderly, and individuals with weakened immune systems, are at higher risk of foodborne illnesses like Salmonella from consuming undercooked or contaminated eggs. These groups are more likely to experience severe complications from egg-related infections.[2]
Health Impacts
For vulnerable populations with egg allergies, such as children, even small amounts of egg can trigger severe allergic reactions, including anaphylaxis. Additionally, excessive egg consumption in individuals with pre-existing cardiovascular conditions or diabetes may exacerbate health issues, such as elevated cholesterol and heart disease risk.[7]

Recommended Intake
Regulatory bodies have not established an Acceptable Daily Intake (ADI) for eggs, as they are considered whole foods rather than additives. However, recent guidelines have shifted focus from restricting dietary cholesterol, found in eggs, to emphasizing overall dietary patterns. For most individuals, consuming one egg per day is acceptable within a balanced diet. Individuals with specific health conditions, such as diabetes or cardiovascular disease, should consult healthcare providers for personalized advice.[10]

General safety
Eggs are a common allergen, particularly in children, but many outgrow the allergy by adolescence. The prevalence of egg allergy is around 1-2% in children, with reactions ranging from mild to severe (such as anaphylaxis).[11]
Sensitive individuals
For individuals with an egg allergy, consuming even trace amounts can trigger severe allergic reactions. Symptoms may include hives, swelling, and respiratory issues, requiring prompt medical attention.[7]

FAQ

What are the food safety issues with eggs?

The main food safety issues with eggs include the risk of Salmonella contamination, improper storage, and cross-contamination during handling.

What are the safety standards for eggs?

Egg safety standards include proper refrigeration, pasteurization of liquid eggs, and regulatory oversight to prevent contamination.

What are the CDC guidelines for eggs?

The CDC recommends cooking eggs to an internal temperature of 160°F (71°C), refrigerating them promptly, and avoiding raw or undercooked eggs.

What are 3 safe food handling practices for eggs?

Store eggs in the refrigerator, cook eggs thoroughly, and wash hands and surfaces after handling raw eggs.

References

  1. Guha S Majumder K Mine Y 2018 Egg Proteins In Encyclopedia of Food Chemistry Elsevier Amsterdam The Netherlands Available at: https://www.researchgate.net/publication/326014864_Egg_Proteins ↩︎
  2. US Food and Drug Administration FDA 2020 What You Need to Know About Egg Safety Available at: https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety ↩︎
  3. HealthCanada 2024 Egg safety Available at: https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html ↩︎
  4. European Food Safety Authority EFSA 2014 Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens EFSA Journal 12(7) 1-88 Available at: https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2014.3782 ↩︎
  5. World Health Organization WHO n.d. Foodborne diseases Available at: https://www.who.int/health-topics/foodborne-diseases ↩︎
  6. Environmental Working Group EWG n.d. EWGs Food Scores Fresh Eggs Available at: https://www.ewg.org/foodscores/products/?category=Fresh+Eggs ↩︎
  7. Sicherer SH Sampson HA 2017 Food allergy A review and update on epidemiology pathogenesis diagnosis prevention and management Journal of Allergy and Clinical Immunology 141(1):41-58 Available at: https://pubmed.ncbi.nlm.nih.gov/29157945/ ↩︎
  8. Alexander DD et al. 2016 Meta-analysis of Egg Consumption and Risk of Coronary Heart Disease and Stroke Journal of the American College of Nutrition 35(8):704-716 Available at: https://pubmed.ncbi.nlm.nih.gov/27710205/ ↩︎
  9. Myers M Ruxton CHS 2023 Eggs Healthy or Risky A Review of Evidence from High Quality Studies on Hens Eggs Nutrients 15(12):2657 Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC10304460/ ↩︎
  10. Harvard TH Chan School of Public Health n.d. The Nutrition Source Eggs Available at: https://www.hsph.harvard.edu/nutritionsource/food-features/eggs/ ↩︎
  11. Caffarelli C et al. 2022 Egg Allergy in Children and Weaning Diet Nutrients 14(8):1540 Available at: https://www.mdpi.com/2072-6643/14/8/1540 ↩︎

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