What is the consequence of undercooking eggs?

Undercooking eggs significantly increases the risk of Salmonella infection. Salmonella bacteria can be present both on the shell and inside raw or undercooked eggs. Proper cooking of eggs to a temperature of at least 160°F (70°C) is essential to effectively kill any harmful bacteria that may be present. Consuming undercooked eggs poses health risks, particularly to vulnerable populations such as young children, the elderly, pregnant women, and individuals with weakened immune systems. These groups are more susceptible to foodborne illnesses, and Salmonella infection can lead to serious gastrointestinal issues and, in severe cases, systemic infection.

The other choices do not present consequences directly related to the act of undercooking eggs. While improved nutritional value, longer shelf life, and enhanced flavor profile may be associated with eggs in other contexts, they do not pertain to the safety risks involved when eggs are improperly cooked.