Symptoms of food poisoning from eggs

Eggs can carry harmful germs when raw, undercooked, cracked, or handled alongside contaminated foods. Illness may involve sudden nausea, abdominal pain, watery stools, vomiting, or fever. Symptoms can overlap with viral stomach infections, so the food itself cannot confirm the cause. Other people who ate the same dish becoming unwell is useful information for a clinician, but it is not proof. Young children, older adults, pregnant people, and anyone with reduced immunity need a lower threshold for advice.

Sip water or oral rehydration solution regularly, especially after each episode of vomiting or diarrhoea. Eat small, plain meals when your appetite returns and avoid raw eggs until you are well. Wash hands with soap and water, clean bathroom surfaces, and avoid cooking for others while symptoms continue. Keep a note of when symptoms began, what egg dish you ate, and whether fever, blood, or reduced urination develops. Avoid antibiotics or anti-diarrhoeal medicines unless a clinician recommends them.

Arrange medical assessment for severe or persistent abdominal pain, repeated vomiting, fever, blood in stool, or diarrhoea that is not settling. Urgent care is needed for fainting, confusion, severe weakness, very little urine, or an inability to drink. A clinician may assess dehydration and decide whether intravenous fluid therapy is needed. Tell them about pregnancy, chronic illness, or medicines that affect immunity.

Ask whether your symptoms need stool testing, which fluids are suitable, and whether any medicine is appropriate. Share the egg preparation, timing of symptoms, fever history, urine output, and details of anyone else who became ill.