Yes, soft-boiled eggs are perfectly safe to eat—as long as they’ve been stored and prepared properly. When eggs are kept refrigerated before cooking and are still within their best before date, you can enjoy soft, runny yolks with confidence.
Eggs are naturally one of the safest foods available. They come with three built-in lines of defence against foodborne infection:
- The hard calcium shell – a protective outer barrier.
- Two inner membrane layers – acting as additional shields.
- Natural antimicrobials in the egg white – helping prevent bacteria from growing.
This natural design makes eggs a highly safe and nutrient-dense choice. Still, proper handling and storage are key to ensuring their safety. Always refrigerate your eggs as soon as you bring them home, and don’t use them past the date stamped on the carton. For more detailed tips on best practices, visit our guide on how to store eggs.
When cooking soft-boiled eggs, make sure the whites are set and opaque while the yolks remain slightly runny. This method delivers the best of both worlds: food safety paired with creamy, delicious flavour.
Soft-boiled eggs are not only safe but also versatile. Enjoy them on their own with a sprinkle of salt and pepper, slice them over salads, add them to ramen, or serve them with toast soldiers for dipping. They’re a simple way to add protein, vitamins, and minerals to your meals without spending much time in the kitchen.