"Two Eggs for Breakfast, My Protein" The Betrayal of Soft-Boiled Eggs...In July, Always Eat Them Hard-Boiled

Food Poisoning Cases Peak in July
Salmonella Surpasses Norovirus as Leading Cause
Infections Spread Through Chicken and Eggs
Do Not Wash Eggshells; Cook Thoroughly for Safety

Related reference photo. Getty Images Bank

As the monsoon season and hot, humid weather begin in earnest, the risk of food poisoning is rapidly rising. In particular, July, with its persistent high temperatures and humidity, creates optimal conditions for bacterial growth. Eggs and chicken, which are staples on the daily table, are identified as major routes of infection. Recently, Salmonella has emerged as a leading cause of food poisoning, raising concerns over the consumption of soft-boiled eggs.

Food Poisoning Peaks in July...Salmonella Becomes Leading Cause

According to the Ministry of Food and Drug Safety on July 7, food poisoning has occurred most frequently in July over the past five years. Notably, in 2024, Salmonella has overtaken norovirus, which previously ranked first, to become the primary cause.

Salmonella is a representative bacterium that is transmitted through chicken and eggs. The bacteria that reside in the intestines of chickens can contaminate the eggshell through feces or even reach the inside of the egg during the laying process. As a result, during egg cracking, bacteria from the shell can be transferred to the contents, and 'cross-contamination' can frequently occur as bacteria are spread to other ingredients via hands or cooking utensils.

Due to these characteristics, there have been repeated cases where egg strips used as toppings for kimbap or cold noodles have been identified as sources of mass food poisoning. In fact, it has been confirmed that major food poisoning outbreaks in the past were also caused by Salmonella infections transmitted via eggs.

"Do Not Wash Eggs Ahead of Time"...It Increases the Risk

An often-overlooked aspect of egg hygiene management is 'washing.' Many people wash eggs with water before storage because the shells appear dirty, but this can actually increase the risk of contamination.

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The surface of eggs has a natural protective layer called the 'cuticle,' but washing with water can damage this layer, making it easier for bacteria to penetrate the shell. Therefore, it is advisable to minimize washing and do it only right before cooking, not before storage.

Experts emphasize that management is important from the purchasing stage. Avoid products with cracked or damaged shells, and store eggs immediately in refrigeration at 4°C or below after purchase. Since Salmonella can multiply rapidly at room temperature, leaving eggs at room temperature for extended periods—even before cooking—can be dangerous.

'Hard-Boiled' Is the Safest...Sufficient Heating and Handwashing Are Key

The core principle for egg consumption in summer is simple: thorough heating. Salmonella is vulnerable to heat and is mostly killed when heated at a core temperature of 75°C for at least one minute. Therefore, it is safest to consume eggs that are fully cooked, with both the yolk and white solidified. In particular, children, the elderly, and pregnant women—groups with relatively weaker immune systems—are advised to avoid eating soft-boiled eggs.

Related reference photo. Getty Images Bank

In addition, personal hygiene is important. After handling eggs, you must wash your hands with soap or detergent for at least 30 seconds, and using separate knives and cutting boards for different ingredients helps reduce cross-contamination.

This content was produced with the assistance of AI translation services.