Eggs are a good choice as part of a healthy, balanced diet. As well as being a source of protein, they also contain vitamins and minerals. They can be part of a healthy meal that's quick and easy to make.
However, to avoid any risk of food poisoning, it's important to always handle and cook eggs properly.
There is no recommended limit on how many eggs people should eat.
Eggs can be enjoyed as part of a healthy balanced diet, but it's best to cook them without adding salt or fat.
For example: hard-boiled or poached, without added salt
scrambled, without butter – which is high in saturated fat
Frying eggs can increase their fat content by around 50%.
To get the nutrients you need, make sure you eat as varied a diet as possible.
Eating raw eggs, eggs with runny yolks or any food that contains raw eggs and is uncooked or only lightly cooked can cause food poisoning.
This is because eggs may contain salmonella bacteria, which can cause serious illness.When eating raw or lightly cooked eggs, using pasteurised eggs minimises this risk, because the pasteurisation process kills salmonella.
Pasteurisation is a heat treatment that uses high temperatures to kill bacteria. However, most eggs you can buy in the shops are not pasteurised. Pasteurised eggs often come in liquid, dried or frozen form.
If you are preparing food – especially food that won’t be cooked or will only be lightly cooked – for people who are in an "at risk" group, you can choose pasteurised eggs as the safest option.
When using unpasteurised eggs, bear in mind the importance of: storing eggs safely,avoiding the spread of bacteria from eggs to other foods, utensils or work surfaces.
People who are not in vulnerable groups who eat soft-boiled eggs or foods containing lightly cooked eggs should not experience any health problems, but cooking eggs thoroughly is the safest option if you are concerned about food poisoning.
Eat Healthy!
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