If you happen to eat a bad egg, you may be at risk for foodborne illnesses such as salmonella. Salmonella is a type of bacteria that can cause diarrhea, stomach pain and cramps, fever, and vomiting. Symptoms of illness usually appear within six to 48 hours after consumption. Eating rotten or contaminated eggs carries the risk of making you very sick. Rotten eggs can be easily identified by a strong sulfur smell. Contaminated eggs contain bacteria called Salmonella which can penetrate the shell. Touching eggs from the grocery store is not a major cause of illness because those eggs are washed before they reach stores. However, it is still important to handle and cook eggs properly to prevent illness.

If you are unsure whether an egg has gone bad, you can check for the following signs:

• A foul odor when you crack the shell open
• Discoloration of the yolk and egg white
• A green or iridescent look of the egg white
• A runnier than usual egg white or yolk

If you notice any of these signs, it is best to err on the side of caution and throw out the egg.

To reduce the risk of Salmonella, you should buy eggs from stores and suppliers that keep eggs refrigerated, keep your eggs refrigerated at 40°F or colder, and discard cracked eggs. Additionally, it is recommended to cook eggs until the yolk and white are firm, and to avoid eating raw or undercooked eggs.