Obviously, I feel I should mention for safety reasons, there are increased chances for elderly, sick, and young children who consume undercooked eggs to be at a higher risk of getting food borne illnesses, but it's much less of a concern for a healthy adult who has properly handled their food during the cooking process.If you get sick from Salmonella, you're likely to have a high fever, vomiting, diarrhea, and dehydration. So, in reality, while you may be taking a very slight chance by undercooking an egg, the odds that you're going to sick from it are so very low that it's not really a major concern if you're in good health. At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. Over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. It's estimated that only 1 egg in every 20,000-30,000 is at risk of containing salmonella, and here's a quote from the American Egg Board: Many restaurants also only use pasteurized eggs because that's all that their suppliers carry, so that's what they get when they order eggs, many times, it's a legal decision on behalf of the supplier because it helps prevent / reduce potential lawsuits if someone gets sick from something that could originate from eggs. A lot of restaurants, especially if they're a larger chain, or have a decent legal department, are simply adding a legal disclaimer to their menu stating that eating undercooked eggs can cause potential health risks. The risks of getting salmonella poisoning are decreasing every year due to advances in farming techniques and processing / storing methods.
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