Can You Eat Raw Egg Yolk in the UK? Safety, Law & Best Practices

Wondering whether you can eat raw egg yolk in the UK—especially in dishes like carbonara, mayonnaise, tiramisu or a runny yolk on top of a steak? The answer is: yes, in many cases it is safe, but only if you choose the right kind of eggs and handle them correctly.

This guide explains:

When raw egg yolk is considered safe in the UK
Who should avoid raw or lightly cooked eggs
Food safety guidelines and UK law
How to use raw egg yolks in recipes as safely as possible

Are Raw Egg Yolks Safe to Eat in the UK?

The short answer

In the UK, most people can safely eat raw or lightly cooked egg yolks if:

The eggs are British Lion stamped, and
They are stored and handled properly, and
The person eating them is not in a highly vulnerable group.

This advice is based on guidance from the Food Standards Agency (FSA), which has changed significantly over the years as vaccination and safety standards have improved in UK egg production.

Why British Lion Eggs Matter

The British Lion mark (a red lion stamped on the shell) is a key sign of safety for eggs in the UK. Eggs with this mark come from producers following strict safety rules, including:

Vaccination of hens against Salmonella enteritidis
Regular hygiene and safety audits
Traceability and date stamping

Because of these controls, the FSA states that British Lion eggs are considered very low risk for Salmonella when eaten raw or lightly cooked by most people.

How to recognise British Lion eggs

Look for:

A red lion stamp on the shell
“Lion Quality” on the egg box
UK producer code (e.g., “UK12345”) and best-before date on the shell

If your eggs do not have the Lion mark, they may not follow these standards, and the risk from eating raw yolks is higher.

Who Can Eat Raw Egg Yolk in the UK?

Generally safe for most people

If you are:

A healthy adult
A healthy child over 5
Not pregnant and not immunocompromised

…and you’re using British Lion eggs, the FSA advises that raw and partially cooked eggs are generally safe. That includes:

Runny yolks (soft-boiled, poached, fried)
Dishes using raw yolks, such as:
- Homemade mayonnaise made with Lion eggs
- Hollandaise sauce
- Classic carbonara
- Some desserts (e.g. tiramisu, mousse, zabaglione), if made with Lion eggs

Higher-risk groups: be more cautious

Certain people are more vulnerable to serious illness from foodborne infections like Salmonella. These groups include:

Babies and children under 5
Pregnant women
Elderly people
Anyone with a weakened immune system (for example, due to chemotherapy, HIV, steroid treatment, or certain chronic illnesses)

For these people, UK advice is more cautious:

Use British Lion eggs only, and
Either:
- Cook eggs until both yolk and white are firm, or
- Use pasteurised egg products in recipes that need raw egg yolk

If you are in a vulnerable group or cooking for someone who is, avoid raw or lightly cooked yolks unless pasteurised.

What Are the Risks of Eating Raw Egg Yolk?

The main concern is infection with Salmonella, a type of bacteria that can cause:

Diarrhoea
Fever
Stomach cramps
Vomiting

Symptoms typically last a few days to a week, but can be severe in vulnerable people. In serious cases, hospital treatment may be needed.

Has the risk changed over time?

Yes. In the past, the UK had higher levels of Salmonella in eggs; that’s why people were often told never to eat raw eggs. However:

British Lion eggs now come from hens vaccinated against Salmonella
Strict controls have reduced the risk significantly

Because of this, FSA guidance has been updated to allow raw and lightly cooked British Lion eggs for most people.

Raw Egg Yolks in Popular Dishes

Common foods that may contain raw or lightly cooked yolks

Soft-boiled eggs (runny yolk)
Fried or poached eggs with soft yolks
Homemade mayonnaise
Hollandaise and Béarnaise sauces
Aioli and some dressings
Tiramisu, mousse, some ice creams and custards
Steak tartare topped with a raw egg yolk
Traditional cocktails (e.g. flip or eggnog, if unpasteurised egg is used)

If you’re doing this at home in the UK:

Use British Lion eggs for raw or runny yolks when serving healthy adults
Use pasteurised eggs (sold in cartons) if serving vulnerable people

When eating out, you can ask restaurants whether they use Lion eggs or pasteurised eggs in raw-egg dishes.

Legal and Food Safety Rules in the UK

Food safety law

Food businesses in the UK (restaurants, cafés, caterers) must:

Follow Food Safety Act and HACCP-based procedures
Use ingredients safely and handle eggs to reduce bacterial risks
Provide safe food for vulnerable groups (care homes, hospitals, nurseries may have stricter internal policies)

It is not illegal to serve raw egg yolks in the UK, but businesses must manage the risk and follow FSA guidance, especially when serving vulnerable people.

At home

At home, it’s your choice to eat raw egg yolk, but:

The FSA recommends British Lion eggs for raw or lightly cooked use
Vulnerable people should have their eggs fully cooked or use pasteurised products

For up-to-date, detailed guidance, see the Food Standards Agency website:
https://www.food.gov.uk

How to Eat Raw Egg Yolks More Safely

If you choose to eat raw or lightly cooked egg yolks, follow these precautions:

1. Choose the right eggs

Prefer British Lion stamped eggs
Check the best-before date and avoid out-of-date eggs
Avoid cracked or visibly dirty eggs

2. Store eggs correctly

Keep eggs in the fridge once at home
Store in their original carton (protects from damage and odours)
Don’t wash eggs (this can damage the shell and increase contamination risk)

3. Handle eggs hygienically

Wash hands thoroughly after handling raw egg
Keep raw eggs and egg mixtures away from foods that will be eaten without cooking
Clean worktops and utensils that have touched raw egg with hot, soapy water

4. Use pasteurised egg for high-risk uses

Use pasteurised egg yolk or whole egg (typically sold in cartons) if:

Serving pregnant women, babies, elderly people, or anyone with an immune problem
Making dishes where egg won’t be cooked at all (e.g. mousse, tiramisu) for a large group with mixed ages and health conditions
Cooking in a professional setting where internal policies require it

5. Use eggs promptly

Don’t leave raw egg mixtures at room temperature for long periods
Make raw-egg dishes just before serving where possible
Refrigerate leftovers quickly and eat within 24 hours, if they can be stored safely at all (some recipes are best eaten immediately)

Frequently Asked Questions

Can you eat raw egg yolk in the UK if the egg is not British Lion?

You can, but it is riskier. The FSA’s relaxed guidance specifically applies to British Lion eggs because of their safety controls. Non-Lion eggs, imported eggs, and eggs from small backyard flocks are more likely to carry Salmonella. If using these:

Vulnerable people should not eat them raw or lightly cooked
For everyone else, it’s a personal risk decision—cooking thoroughly is safer

Can pregnant women eat raw or runny egg yolks in the UK?

Pregnant women are advised to be more cautious. The FSA states that pregnant women can safely eat raw or runny British Lion eggs. However, many clinicians still recommend well-cooked eggs during pregnancy to minimise any risk. If you’re unsure, follow your midwife’s or doctor’s advice and consider:

Choosing British Lion eggs only
Cooking eggs until both yolk and white are firm, or
Using pasteurised egg in raw-egg recipes

Are runny yolks in a soft-boiled egg considered “raw”?

A runny yolk is considered partially cooked, not fully cooked. From a food safety point of view, a runny yolk carries similar risks to a raw yolk. For healthy adults eating British Lion eggs, the FSA considers this acceptable. For vulnerable groups, it’s safer to cook the yolk until solid.

Can children eat raw egg yolk in the UK?

Children over 5: Can generally eat raw or runny Lion eggs if otherwise healthy.
Children under 5: More vulnerable to infection; official advice is more cautious, and many health professionals recommend well-cooked eggs (solid yolk and white) or pasteurised products only.

Is raw egg yolk more nutritious than cooked?

Cooking slightly reduces some heat-sensitive nutrients, but it also improves the digestibility of egg protein and destroys harmful bacteria. For most people, the difference in nutrition between raw and cooked yolk is small compared to the difference in food safety. From a health perspective, safely cooked egg yolks are usually preferred.

Do backyard or home-produced eggs count as safe for raw eating?

Backyard eggs do not automatically follow British Lion standards, even if they are fresh and the hens look healthy. They may not be vaccinated or monitored for Salmonella. If you use backyard eggs:

Treat them as higher risk for raw or runny consumption
Vulnerable people should have them fully cooked
Consider pasteurised eggs for raw recipes

Key Takeaways

Yes, you can eat raw egg yolk in the UK if you use British Lion eggs and are a healthy adult or older child.
Vulnerable groups (pregnant, elderly, very young, immunocompromised) should avoid raw or runny yolks unless using pasteurised eggs, and may be advised to choose fully cooked eggs instead.
The main risk from raw yolk is Salmonella, which has been greatly reduced in British Lion eggs through vaccination and strict hygiene standards.
When in doubt—especially for at‑risk individuals—fully cook eggs or use pasteurised egg products in recipes requiring raw yolk.

For the most current official guidance on eggs and food safety in the UK, refer to the Food Standards Agency:
https://www.food.gov.uk

Can You Eat Raw Egg Yolk Uk