Yolk of eggs to be consumed runny but not the whites

Consuming runny egg yolks is generally considered safe because the risk of salmonella contamination primarily resides in the egg white, not the yolk. Salmonella bacteria, if present, are more likely to be found on the exterior of the eggshell or in the egg white rather than in the yolk. The yolk has a lower pH level and contains substances that inhibit bacterial growth, making it less hospitable to pathogens like salmonella.

However, it's important to note that consuming raw or undercooked eggs, including runny yolks, still carries some risk, particularly for individuals with compromised immune systems, pregnant women, young children, and the elderly.

As for egg whites, while the risk of salmonella is higher in the white compared to the yolk, thoroughly cooking egg whites reduces this risk significantly. Raw or undercooked egg whites can pose a higher risk of salmonella infection, which is why they are typically cooked until they are solid.

Overall, while runny egg yolks are generally considered safe for consumption, it's essential to handle and cook eggs properly to minimize the risk of foodborne illness.