Can you cook salmonella out of eggs?

In this brief guide, we are going to answer the question “Can you cook salmonella out of eggs” with an in-depth analysis of can you cook salmonella out of eggs. Moreover, we will have a brief discussion about is it safe to consume raw eggs as well as how to lessen your chances of getting salmonella.

For the vast majority of humans, eggs constitute a vital source of nourishment. While egg growers strive to provide a safe, clean, and fresh product, eggs can become infected with the food illness bacteria Salmonella.

So if you are in search of an answer to whether you can cook salmonella out of eggs, then you need not worry as we are going to answer all your questions.

So without much ado, let’s dive in and figure out more about it. 

Can you cook salmonella out of eggs?

Salmonella dies quickly at 74 degrees Celsius. So, even if you acquire an egg that has bacteria on it, boiling it properly will make the dish safe. 

Eggs, whether you prefer them sunny side up or over easy, it’s always best to consume eggs that have been well cooked. Salmonella bacteria, which can cause foodborne disease, may be present in certain unbroken, clean, fresh shell eggs today. To keep eggs safe, they must be handled carefully, refrigerated, and cooked.

How can I lessen my chances of contracting Salmonella?

Refrigerate eggs at 40°F (4°C) or below at all times. Refrigerated eggs should only be purchased from stores and suppliers. Cracked or soiled eggs should be discarded. Pasteurized eggs and egg products, which are widely available, should be purchased and used. 

Cook until the yolk and white of the eggs are firm. Cook egg dishes to an internal temperature of 160°F (71°C) or higher. Pasteurized eggs should be used in recipes that contain raw or gently cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu.

After cooking, eat or refrigerate eggs and egg-containing meals as soon as possible. Keep eggs and egg-based items no longer than 2 hours warm or at room temperature, or 1 hour if the temperature is 90°F or above.

Hands and things that come into contact with raw eggs should be washed with soap and water, including countertops, utensils, plates, and cutting boards.

Do not taste or eat any uncooked dough or batter containing raw eggs, such as cookie dough or cake mix. Before consuming, bake or boil uncooked dough and batter.

Salmonella infection can be serious, and it is more harmful to some people

Adults over 65, children under the age of 5, and persons with compromised immune systems, such as those who have HIV/AIDS, diabetes, or have had an organ transplant, may develop a more acute sickness that is potentially fatal.

After ingesting infected food, the illness usually lasts 4–7 days. Among the signs and symptoms are:

  1. Diarrhea
  2. Vomiting 
  3. Fever
  4. Cramps in the abdomen

Symptoms can emerge anywhere from 6 hours to 6 days after consuming contaminated food. Some people can experience diarrhea numerous times a day for several days, necessitating hospitalization.

Is It Safe To Consume Raw Eggs?

Things containing raw or lightly cooked eggs are safe to eat as long as the dangers are known and proper care and attention are given. Most essential, prepare raw egg foods right before eating them, and if you need to preserve the dish, do so right away at 5°C or lower to prevent bacteria from growing.

Be small batches of homemade mayonnaise and aioli at a time, and make sure to add enough vinegar or lemon juice to keep the product safe. A pH of less than 4.2 should prevent the growth of any bacterium, including Salmonella.

If you’re cooking a dessert like a tiramisu, don’t use the shell halves to separate the eggs. This procedure is excellent for foods that are cooked, but it is safer to use an egg separator for an uncooked dessert containing raw eggs.

Eggs that have been frozen

Many egg products can be frozen, defrosted, and eaten, but it’s crucial to remember that if the meal is already contaminated with Salmonella, freezing won’t kill it. As a result, it’s critical to understand the state of the food before it goes into the freezer.

If you make an egg frittata or fried rice and freeze the leftovers the same day, you can thaw them 2-3 months later, reheat to at least 60°C, and consume them. However, freezing a five-day-old serving of fried rice that has already started to grow bacteria would not make it safe to consume later.

Egg whites that aren’t used right away can be saved and thawed later. However, just like with leftover food, only freeze egg whites that haven’t passed their expiration date.


In this brief guide, we answered the question “Can you cook salmonella out of eggs” with an in-depth analysis of can you cook salmonella out of eggs. Moreover, we also have a brief discussion about is it safe to consume raw eggs as well as how to lessen your chances of getting salmonella.


Mahnoor Asghar is a Clinical Nutritionist with a bachelor's degree in Nutrition and Dietetics. She is compassionate and dedicated to playing her part in the well-being of the masses. She wants to play a fruitful role in creating nutrition and health-related awareness among the general public. Additionally, she has a keen eye for detail and loves to create content related to food, nutrition, health, and wellness.