Updated 2 August 2026 · Written by Daniel Wright
Eating raw eggs carries a small risk of salmonella food poisoning. For recipes that use raw or lightly cooked eggs, like homemade mayonnaise, Caesar dressing or mousse, use pasteurized eggs, which are heat-treated to kill bacteria while staying liquid. Healthy adults face low risk, but children, older adults, pregnant people and those with weak immune systems should avoid raw eggs.
Raw eggs carry a small salmonella risk. Use pasteurized eggs for raw recipes; vulnerable groups should avoid them.
The Risk
Raw eggs can carry salmonella, which causes food poisoning. The risk is relatively low for healthy adults with fresh, properly stored eggs, but it is not zero, and certain groups are more vulnerable.
How to Eat Them More Safely
For dishes with raw or barely cooked egg, choose pasteurized eggs, which are gently heat-treated to kill bacteria without cooking the egg. Keep eggs refrigerated and use them fresh; see how long eggs last in the fridge. Raw cookie dough has a similar concern; see is it safe to eat raw cookie dough.
Frequently Asked Questions
Who should avoid raw eggs?
Children, older adults, pregnant people and anyone with a weakened immune system should avoid raw or undercooked eggs due to the salmonella risk.
Are pasteurized eggs safe to eat raw?
They are much safer. Pasteurized eggs are heat-treated to kill bacteria like salmonella while staying liquid, making them the better choice for raw recipes.
