When we crack an egg, we expect a clear white and a firm yellow yolk— familiar colors that assure us of its freshness. But what happens when the egg white has a pink or even reddish hue? This color change, often overlooked or attributed to harmless causes, can actually be a warning sign. In some cases, red egg white is associated with bacterial contamination that compromises the safety of the food and makes it unfit for consumption. To shed light on a topic that closely concerns everyone's health, we spoke to nutritionist Simone Gabrielli, who will help us understand what an abnormally colored egg white really means, what risks it poses, and how to avoid problems in the kitchen.
Why Do Egg Whites Turn Red?
"An egg white that turns a noticeable red or pinkish color is not normal and is often a sign of bacterial contamination," explains Gabrielli. "In some specific cases, it may be due to the proliferation of bacteria, such as certain strains of Pseudomonas, which produce colored pigments and alter the egg white's appearance. This type of coloration has nothing to do with cooking or "natural" variations in the egg: when the egg white is bright or diffusely red, the egg should be thrown away without tasting it."
This isn't the first time the topic of red egg whites has come under the spotlight: a case that went viral on TikTok some time ago demonstrated the concrete consequences of this phenomenon: a creator had deliberately eaten an egg with red egg whites and ended up in the hospital with a Pseudomonas infection. The incident drew the attention of nutritionists and science communicators, who reiterated that abnormal egg white color is often a clear sign of bacterial contamination and should never be underestimated.
"It's important not to confuse this with the small red streaks in the yolk," the expert emphasizes, "which can occur and are caused by the rupture of tiny capillaries during the egg's formation: those are not dangerous. However, here we're talking about an egg white that is entirely or clearly colored, and that's a different matter."
What are The Signs of Possible Contamination?
A healthy, fresh egg has:
- Transparent or slightly opalescent albumen, never colored red, green, gray or milky;
- Compact yolk, yellow or orange in colour (the intensity depends on the hen's diet).
The signs that should raise the alarm are:
- Unpleasant or abnormal odor when first opened;
- Strange colorations of the albumen (red, green, grayish);
- Very watery consistency associated with bad odor;
- Broken or visibly damaged shell.
"If even one of these signs is present," Gabrielli recommends, "the egg should never be consumed. It should be remembered that eggs can carry bacteria such as Salmonella or Pseudomonas, so caution is essential, especially if you plan to use them raw or undercooked."
The Consequences of Ingesting a Contaminated Egg
Ingesting a contaminated egg can have consequences that go far beyond a simple, temporary discomfort. In most cases, the first impact is gastrointestinal, with symptoms such as nausea, vomiting, diarrhea, abdominal pain, and fever, which can appear within a few hours or days of consumption.
However, in the presence of specific bacteria, such as Salmonella, Pseudomonas, or Serratia, the infection can become more aggressive, especially if the bacterial load is high. In more vulnerable individuals, such as the elderly, children, or immunocompromised individuals, the situation can become even more complicated, with significant dehydration or, in more severe cases, the passage of bacteria into the bloodstream and the need for hospital treatment.
Precisely for this reason, a noticeable change in the color of an egg—whether it's the white or the yolk—should never be considered a minor detail or a simple visual curiosity: it's often a sign of contamination and indicates that the food is unsafe. Even in the absence of immediate symptoms, consuming an egg with abnormal characteristics exposes you to avoidable risks and should never be done.
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