Eggs are typically regarded as the best breakfast food, but if you are accustomed to eating half-fried eggs, you should be aware of the risk.
Eggs are a complete food and the first meal of the day for a substantial portion of the global population. It is prepared in a variety of ways, although the majority of people like fried eggs with raw yolk.
Salmonella, according to experts, is the greatest danger posed by raw egg yolk, notwithstanding its flavour.
Salmonella is a bacterium found in polluted water and food that can cause diarrhoea, fever, chills, and in some cases more serious symptoms.
Salmonella is more prevalent in uncooked or raw foods than in prepared dishes. Salmonella is highly likely to contaminate all foods derived from animals, including eggs, poultry, meat, and fish.
According to nutritionists, none of these foods are safe to consume when they are raw or undercooked.
When frying an egg, it should be cooked for at least two to three minutes, the white should not move when the pan is shaken, and it should not be gelatinous. The yolk should never be uncooked.
According to experts, broken shell eggs should be discarded.
Before cooking eggs from a farm, they should be thoroughly cleaned.
Finally, uncooked eggs should be stored to prevent the spread of bacteria. Always wash your hands before and after eating.
Raw or undercooked yolks are generally safe for healthy adults, but pregnant women, children under 5 years of age, and individuals with compromised immune systems should avoid them.