Eggs are a cheap and versatile source of protein, but they require proper handling to be safe to eat. Eating a bad egg can make you sick in one of two ways: either the egg has spoiled or it’s been contaminated with bacteria.
While a spoiled egg is often easy to spot because of a foul smell or off color, an egg contaminated with bacteria like Salmonella can look, smell, and taste perfectly normal.
What Is Salmonella and How Do You Get It From Eggs?
One of the biggest safety concerns with eggs is Salmonella. This common bacteria is a major cause of foodborne illness in the United States, leading to an estimated 1.28 million illnesses, 12,500 hospitalizations, and 238 deaths annually, according to the Centers for Disease Control and Prevention (CDC). While anyone can get sick, children, older adults, and people with weakened immune systems face a greater risk for severe illness.
Salmonella bacteria can contaminate eggs in a couple of ways. Sometimes, bacteria present on the outside of an eggshell can get inside through tiny cracks. Less commonly, an infected hen can pass the bacteria directly into the egg before the shell even forms.
Symptoms of a salmonella infection typically feel like the stomach flu and can include diarrhea, fever, and stomach cramps. These symptoms usually start six hours to six days after eating the contaminated food and can last for four to seven days, according to the CDC. Most people recover on their own, but a severe infection might require hospitalization.
How to Spot a Spoiled Egg
Both raw and cooked eggs can spoil. The U.S. Food and Drug Administration (FDA) recommends keeping raw eggs refrigerated in their carton at 40 degrees Fahrenheit or below. You should also check the sell-by or expiration date on the carton before eating.
When you crack an egg, a strong, foul odor is the clearest sign it’s gone bad. The U.S. Department of Agriculture also notes that a pinkish or iridescent egg white can indicate spoilage from bacteria and should be thrown out. However, a cloudy egg white means the egg is very fresh and perfectly safe to eat. Tiny red blood spots sometimes found on the yolk are also harmless.
For cooked eggs, the FDA advises eating hard-boiled eggs (peeled or unpeeled) within one week of cooking. Discard any hard-boiled egg that has a strong, unpleasant smell. Other cooked egg dishes, like quiche, frittatas, or casseroles, should be refrigerated promptly and eaten within three to four days.
Follow Food Safety Tips
Good kitchen hygiene can help you avoid bad eggs. The FDA recommends the following practices:
- Buy refrigerated eggs: Only purchase eggs that are sold from a refrigerator or refrigerated case.
- Refrigerate promptly: Get your eggs into a refrigerator as soon as possible after purchase. Use a cooler with ice or gel packs if your trip home will take more than two hours (or one hour if it’s 90 degrees F or hotter).
- Store properly: Keep eggs in their original carton in the coldest part of the refrigerator (not the door).
- Wash hands and surfaces: Always wash your hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come into contact with raw eggs.
- Cook thoroughly: Cook eggs until both the yolk and white are firm. Egg dishes should reach an internal temperature of 160 degrees F. If you’re making recipes that call for raw or lightly cooked eggs (like Caesar dressing or hollandaise sauce), use pasteurized eggs or egg products.
- Serve safely: Serve cooked eggs and egg dishes immediately after cooking. Refrigerate leftovers promptly and use them within three to four days. Never leave cooked eggs or egg dishes out of the refrigerator for more than two hours (or one hour if the temperature is 90 degrees F or above).
When to Seek Medical Treatment
Most cases of foodborne illness from eggs resolve on their own within a few days. While you're sick, focus on staying hydrated by sipping water, clear broths, or electrolyte-replacement drinks.
You should contact your doctor if you experience one or more of the following symptoms, according to Cleveland Clinic:
- Diarrhea and fever higher than 102 degrees F
- Diarrhea for more than three days
- Bloody stools
- Prolonged vomiting that prevents you from keeping liquids down
- Signs of dehydration, such as making very little urine, a very dry mouth and throat, or dizziness when standing up
Immediate medical attention is especially important for high-risk individuals, including children younger than 5, adults 65 and older, and people with weakened immune systems.
