It is possible to eat seagull (gull) eggs, and they have a long history as a seasonal food in some northern regions and among certain coastal communities.[7] They are sometimes served in high-end London restaurants, and in countries like Norway, gull eggs are occasionally paired with traditional beverages.[7]
However, there are important health and safety considerations. Studies show that gull eggs can contain high levels of persistent organic pollutants (POPs), including polychlorinated biphenyls (PCBs) and dioxins.[1] Because of these contaminants, public health authorities in Scandinavia, as well as the EU Scientific Committee on Food, recommend that children, pregnant women, and nursing women should not eat gull eggs at all.[1][7] For the general population, intake should be kept to an absolute minimum.
Gull eggs may also contain bacteria such as salmonella or paratyphoid, so they should never be eaten raw.[5] As with domestic eggs, they should be cooked thoroughly to reduce the risk of illness.[4][5]
There are also legal considerations and ecological concerns. In some areas, harvesting gull eggs is prohibited or restricted to protect bird populations or vulnerable species.[7] It’s important to check local laws, guidelines, and conservation regulations before collecting or consuming gull eggs.
In terms of avian influenza (bird flu), public health guidance indicates the risk from eating properly cooked wild bird eggs is very low.[3]
For people outside the vulnerable groups, and where legal and ecologically sustainable, gull eggs may be eaten if cooked, though their taste is often described as unremarkable or slightly fishy.[5][7]
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