Do you like your egg yolks runny or hard?

An online debate has been sparked over whether egg yolks should be runny or hard after pictures of different yolk consistencies were shared on social media. 

Australian Eggs shared an image of various styles of egg dishes to Facebook, with people in the comments debating which yolk type tasted better. 

While some were of the opinion that a runny egg on avocado toast with feta was the ‘ultimate breakfast choice’, others preferred the consistency of a fully cooked egg. 

According to the health website SF Gate, there are benefits to eating both styles, and they might factor into how you prepare your next brunch.

 While some were of the opinion a runny egg on avocado toast with feta was the ‘ultimate breakfast choice’ (pictured) others preferred the consistency of a fully cooked egg

RUNNY YOLKS 

A survey completed by The Carousel in 2016 confirmed that 69 per cent of Aussies like their eggs runny, whether they come boiled, fried, poached or scrambled. 

The egg yolk contains almost all of an egg’s iron, zinc, vitamin B6, folate, vitamin B12 and calcium levels, including heat-sensitive antioxidants like lutein and zeaxanthin that keep your eyes functioning properly.

When an egg is heated these heat-sensitive antioxidants are partially destroyed – so when frying you’ll lose 17 per cent of the total lutein quantity and 19 per cent of the zeaxanthin.

This fact would encourage some people to only fry their egg a small amount so the white is only just set and the yolk itself is runny.

SF Gate also reveals that all of an egg’s cholesterol is in the yolk, and it is similarly heat-sensitive.

‘When cholesterol is exposed to heat during cooking, some of it oxidises, or combines with oxygen, and forms new substances called oxysterols,’ the website read.

‘Once in your system, oxysterols are active compounds that help regulate fat metabolism and may contribute to the hardening of the arteries, reported a review in the Circulation Journal in October 2010.’

To avoid oxysterols you’d be best to eat lightly cooked yolks. 

Australian Eggs shared an image to social media of six boiled eggs prepared at varying degrees of softness – which sparked a debate over whether yolks should be runny or hard

HARD YOLKS

One of the main reasons people prepare their eggs with a hard yolk – outside of taste – is because heating it in this way eliminates all bacterial contamination.

‘While egg farmers supply a safe, clean, fresh product, it is possible for eggs to become contaminated by the food poisoning bacteria salmonella,’ Australian eggs reported.

‘The good news is that salmonella is killed instantly at 74 degrees Celsius. So even if you are unlucky enough to get an egg with bacteria on it, the food will become safe by cooking it properly.’

One of the main reasons people prepare their eggs with a hard yolk – outside of taste – is because heating it in this way eliminates all bacterial contamination

There has been debate over whether eating eggs is safe for pregnant women – because of the bacterial risk – but the Australian government recommendations support them eating a hard yolk egg

There has been debate over whether eating eggs is safe for pregnant women – because of the bacterial risk – but the Australian government recommendations support them eating a hard yolk egg. 

The New South Wales government advises women to eat eggs only if they have been cooked thoroughly to at least 74°C. 

In the case of boiled, poached or fried eggs, this means cooking them until the white has set and the yolk has started to thicken.

However, pregnant women should avoid raw eggs in foods like aioli, homemade mayonnaise, cake batter or mousse.