Are Eggs Safe for People with Cancer?

Eggs can generally be part of a safe, nutritious diet during cancer treatment when they are fully cooked and handled properly. Raw or runny eggs should be avoided because they can carry Salmonella, which poses higher risk when immunity is lowered by cancer or its treatments. ^[1] Fully cooking eggs until both the yolk and white are firm helps reduce foodborne illness risk. ^[2]

Why Eggs Can Be Helpful

• High-quality protein: Protein helps repair tissues, support the immune system, and maintain strength during treatments like surgery, chemotherapy, and radiation. Eggs are a convenient source of complete protein. ^[3] Choosing protein-rich foods such as eggs at meals and snacks can help meet increased needs. ^[4]
• Key nutrients: Eggs provide B vitamins (including B12), choline, selenium, vitamin A, and small amounts of vitamin D, supporting energy metabolism, nerve function, and overall recovery. While individual needs vary, including properly cooked eggs can help cover daily nutrient goals as part of a balanced plan. ^[3]

Safety First: How to Eat Eggs During Treatment

• Cook thoroughly: Yolks and whites should be cooked solid; avoid runny eggs (e.g., soft-scrambled, sunny-side up). ^[1] Choose preparations like hard-boiled, well-scrambled until firm, or baked into casseroles that reach safe internal temperatures. ^[2]
• Avoid raw egg recipes: Skip foods with raw or unpasteurized eggs such as homemade Caesar dressing, hollandaise, fresh mayonnaise/aioli, and raw cookie dough or cake batter. ^{[1] [5]}
• Restaurant caution: Some items may contain raw eggs or be undercooked; avoid buffets/salad bars and ensure eggs are cooked to order until firm. ^[5]
• General food safety: Keep hot foods hot and cold foods cold, refrigerate leftovers within 2 hours, and reheat leftovers until steaming (165°F/74°C). These steps lower infection risk while immunocompromised. ^[2]

Common Concerns and What We Know

• Infection risk vs. nutrition: It’s understandable to worry that certain foods may be unsafe during treatment. The main concern with eggs is microbial safety, not the egg itself proper cooking makes them safer. ^[1] Many cancer centers encourage adequate protein intake, and eggs are listed among helpful protein options. ^{[3] [4]}
• “Neutropenic” or low-microbial diets: Practices vary and strong evidence is limited, but most modern guidance emphasizes safe food handling and thorough cooking rather than blanket food exclusions. ^[6]
• Heart health and cholesterol: For most people, moderate egg intake can fit into heart-healthy eating when balanced with vegetables, whole grains, and healthy fats; individual cholesterol or cardiovascular conditions may call for tailored advice from your care team. While this topic is broader than cancer-specific guidance, protein from eggs often remains acceptable when cooked well. ^[3]

Practical Ways to Use Eggs Safely

• Breakfast ideas: Well-cooked scrambled eggs with vegetables; hard-boiled eggs with toast and avocado; egg-and-vegetable frittata baked until set. Ensure the center is firm, not runny. ^[2]
• Protein boosters: Chop hard-boiled eggs into salads, grain bowls, or sandwich fillings for an easy protein add-on. ^[7]
• Meal planning tips: Pair eggs with soft, easy-to-eat sides (e.g., yogurt if pasteurized, well-cooked oatmeal) to manage treatment-related mouth sores or taste changes, and include protein at most meals to meet increased needs. ^{[3] [4]}

How Many Eggs Are Okay?

Needs vary by treatment stage, weight, and symptoms. Most people can include eggs several times per week as part of varied protein sources (eggs, dairy if pasteurized, poultry, fish, beans, soy foods, nuts), focusing on overall balance. ^[3] If you have specific conditions (e.g., high cholesterol, gallbladder disease, or steroid-related blood sugar changes), your dietitian or clinician may suggest personalized limits. ^[3]

Special Situations

• Lowered immunity (neutropenia): During periods of low white blood cell counts, strict food safety is especially important no raw or undercooked eggs, and avoid foods more likely to cause foodborne illness. ^{[6] [8]}
• Nausea or appetite loss: Eggs can be gentle and versatile; try small, frequent meals and well-cooked eggs in simple dishes when appetite allows. ^[3]
• Pediatric care: For children in treatment, use eggs to increase protein but keep them fully cooked; do not use raw or undercooked eggs. ^[7]

Bottom Line

• Yes, eggs can be safe and beneficial for many people with cancer when fully cooked and handled properly. ^{[1] [2]}
• Avoid raw or runny eggs and recipes containing raw eggs to minimize infection risk. ^{[1] [5]}
• Eggs contribute high-quality protein and important nutrients that support recovery and strength during treatment. ^{[3] [4]}

If you need help tailoring egg intake to your treatment plan, symptoms, or other health conditions, consider asking your oncology dietitian for personalized guidance. ^[3]