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Cooking Temperatures by Food

Egg Cooking Temperature: Safety for Runny, Scrambled & Baked

Egg Cooking Temperature: Safety for Runny, Scrambled & Baked

Eggs have been at the centre of some of the most significant food safety debates in UK history. The Salmonella enteritidis crisis of the late 1980s led to the mass vaccination of laying hens and the British Lion quality scheme. Today, British Lion eggs are considered safe to serve with runny yolks, even to vulnerable groups. But the rules are not universal: non-Lion eggs, imported eggs, and egg-based dishes all have specific temperature requirements. This guide clarifies what applies in a commercial kitchen.

Key takeaways

British Lion eggs can be served with runny yolks to all consumers, including vulnerable groups
Non-Lion eggs, imported eggs, and duck eggs must be cooked to 75C (fully set yolk and white)
Egg-based sauces that do not reach 75C (hollandaise, mayonnaise) should use pasteurised or Lion eggs
Store eggs below 5C and check every delivery for the Lion mark
Hot-held egg dishes (buffet scrambled eggs) must stay above 63C or be replaced

The 75C Standard and the British Lion Exception

The general food safety recommendation for eggs is a core temperature of 75C, which ensures destruction of Salmonella and other pathogens. At 75C, both the yolk and white are fully set. However, the FSA updated its guidance in 2017 to confirm that British Lion eggs (stamped with the red lion mark and produced under the British Lion Code of Practice) can be served with a runny yolk to all consumers, including vulnerable groups such as pregnant women, young children, and elderly people. This is because the Lion scheme requires vaccination of hens against Salmonella enteritidis, along with stringent hygiene, testing, and traceability standards. The Salmonella risk from Lion eggs is considered negligible. This exemption does not apply to non-Lion eggs, imported eggs, duck eggs, quail eggs, or goose eggs. These must be cooked to 75C or until both yolk and white are fully set. If you use non-Lion eggs for any reason, you must cook all egg dishes thoroughly.

Temperatures for Common Egg Preparations

Fried eggs (Lion): Serve runny if desired. The white should be fully set. Fried eggs (non-Lion): Cook until both yolk and white are completely set, flipping if necessary. Scrambled eggs: Cook until no liquid egg remains and the mixture is set throughout. The temperature will typically reach 72-75C. For non-Lion eggs, ensure the mixture is fully set with no runny portions. Poached eggs (Lion): Serve with a runny yolk. The white should be fully set. Poached eggs (non-Lion): Cook until the yolk is fully set. Omelettes: Cook until set throughout. For French-style soft omelettes with Lion eggs, the slightly soft centre is acceptable. For non-Lion eggs, cook until completely firm. Egg-based sauces and custards: Hollandaise, custard, mayonnaise, and other preparations that do not reach 75C should use pasteurised eggs or Lion eggs. If using non-Lion eggs, the preparation must reach 75C or use commercially pasteurised liquid egg. Baked goods with eggs: Cakes, quiches, and similar baked items reach oven temperatures well above 75C and are safe regardless of egg origin.

Managing Egg Safety in a Commercial Kitchen

The first step is knowing which eggs you use. Check every delivery: do the eggs carry the British Lion mark? If you switch suppliers or your supplier changes source, verify again. Keep a record of your egg supplier and Lion status. Store eggs in the fridge below 5C. While UK guidance allows ambient storage for Lion eggs, refrigeration extends shelf life and reduces any residual risk. Use eggs within their use-by date and operate first-in-first-out. For buffet and hot-holding service, cooked egg dishes must be held above 63C. Scrambled eggs on a breakfast buffet that have dropped below 63C should be replaced, not reheated. For cold egg preparations (egg mayonnaise sandwiches, salads), refrigerate below 5C and use within 24 hours of preparation. Cross-contamination from raw egg to ready-to-eat food is a common food safety failure. Use separate utensils for cracking eggs, wash hands after handling shells, and clean work surfaces immediately after egg preparation.
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What to do next

Verify Lion status on every egg delivery

Check for the red Lion stamp on every egg delivery. Record the supplier and Lion status in your food safety records. If non-Lion eggs arrive unexpectedly, adjust your cooking procedures.

Use pasteurised egg for cold sauces and dressings

For mayonnaise, aioli, hollandaise, and other preparations that do not reach 75C, use commercially pasteurised liquid egg to eliminate Salmonella risk entirely.

Common mistakes to avoid

Mistake
Assuming all eggs are British Lion eggs
Instead
Not all eggs carry the Lion mark. Imported eggs, duck eggs, and eggs from some smaller producers may not be Lion-certified. Check every delivery and adjust cooking accordingly.
Mistake
Making mayonnaise with raw non-Lion eggs
Instead
Traditional mayonnaise uses raw egg yolk, which does not reach a safe temperature. Use pasteurised eggs or British Lion eggs for any preparation that is not fully cooked.

Frequently asked questions

What temperature should eggs be cooked to?

The general standard is 75C (fully set yolk and white). British Lion eggs are an exception and can be served with runny yolks. Non-Lion eggs, imported eggs, and duck eggs must always be cooked to 75C.

Can I serve runny eggs in a restaurant?

Yes, if you use British Lion eggs. The FSA confirmed in 2017 that Lion eggs can be served runny to all consumers. If you use non-Lion eggs, all egg dishes must be fully cooked to 75C.

Do I need to refrigerate eggs in a commercial kitchen?

UK guidance allows ambient storage for Lion eggs, but refrigeration below 5C is best practice in a commercial kitchen. It extends shelf life, reduces any residual risk, and is what most EHOs recommend. Store eggs away from strong-smelling foods as shells are porous.

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