Editing Coddled egg (section)

== Possible risks ==
In the United States, eggs have around a 1 in 30,000 risk of exposure to [[salmonella]] and other bacteria.<ref name="ccni">{{Cite journal |last=Kimura |first=Akiko C. |last2=Reddy |first2=V |last3=Marcus |first3=R |last4=Cieslak |first4=PR |last5=Mohle-Boetani |first5=JC |last6=Kassenborg |first6=HD |last7=Segler |first7=SD |last8=Hardnett |first8=FP |last9=Barrett |first9=T |display-authors=et al |year=2004 |title=Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A Case-Control Study in FoodNet Sites |journal=Clinical Infectious Diseases |volume=38 |pages=S244–S252 |doi=10.1086/381576 |pmid=15095196 |doi-access=free}}</ref><ref name="phis">{{Cite journal |last=Little |first=C.L |last2=Surman-Lee |first2=S |last3=Greenwood |first3=M |last4=Bolton |first4=FJ |last5=Elson |first5=R |last6=Mitchell |first6=RT |last7=Nichols |first7=GN |last8=Sagoo |first8=SK |last9=Threlfall |first9=EJ |display-authors=et al |year=2007 |title=Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002–2004 |journal=Letters in Applied Microbiology |publisher=Blackwell Publishing |volume=44 |issue=6 |pages=595–601 |doi=10.1111/j.1472-765X.2007.02131.x |pmid=17576219 |s2cid=19995946|doi-access=free }}</ref><ref name="lost">{{Cite journal |last=Stephens |first=N. |last2=Sault |first2=C |last3=Firestone |first3=SM |last4=Lightfoot |first4=D |last5=Bell |first5=C |display-authors=etal |year=2007 |title=Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania |journal=Communicable Diseases Intelligence |publisher=Blackwell Publishing |volume=31 |issue=1 |pages=118–24 |pmid=17503652}}</ref> Using fresh eggs that have been washed and kept refrigerated, or [[pasteurized eggs]] is recommended to minimize the risk. According to the [[United States Department of Health and Human Services]], eggs should be cooked until both the white and the yolk are firm,<ref>{{Cite web |date=29 April 2019 |title=Eggs and Egg Products |url=http://www.foodsafety.gov/keep/types/eggs/index.html |website=foodsafety.gov}}</ref> and the water temperature should be {{convert|74|-|82|°C|°F}}.<ref>{{Cite web |date=17 April 2009 |title=Poaching Eggs from the World's Premier Culinary College |url=https://www.youtube.com/watch?v=XB3sUY0gZr4 |url-status=dead |archive-url=https://web.archive.org/web/20101116050928/http://www.youtube.com//watch?v=XB3sUY0gZr4 |archive-date=16 November 2010 |via=YouTube}}</ref> Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection. 

In the UK, according to the [[NHS]], raw or lightly cooked eggs bearing the [[British Egg Industry Council#Lion Mark|lion mark]] can be safely eaten by pregnant women, infants and children, and the elderly.<ref>{{Cite web |date=25 January 2021 |title=The healthy way to eat eggs |url=https://www.nhs.uk/live-well/eat-well/eggs-nutrition/ |archive-url=https://web.archive.org/web/20220312052648/https://www.nhs.uk/live-well/eat-well/eggs-nutrition/ |work=[[NHS]] |archive-date=12 March 2022 |access-date=17 July 2022}}</ref>