The Food Standards Agency here in the UK
has advised restaurants to halt serving dishes made from raw eggs and half-cooked poultry to
eliminate any risk of catching bird flu. The public is advised only to serve meat where the juices run clear and
eggs that have solid whites.
These rules, following the first confirmed bird flu outbreak in Scotland, rule out the making of fresh mayonnaise and mousses with raw eggs and the serving of poultry such as duck pink in the middle. Mousses and mayonnaise sold in supermarkets are fine as they are made from pasteurized egg which is safe.
On eggs specifically, the Food Standards Agency warned: "People should not eat raw eggs or use raw eggs in dishes that will not be cooked." Runny yolks can be eaten apparently even though the World Health Organization, has stipulated that both egg whites and yolks should be solid.
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