More than 1.5 million dozen shell eggs have been recalled by Midwest Poultry Services over potential Salmonella Enteritidis contamination, and CDC/FDA data now tie the eggs to 98 confirmed cases across 17 states, including 26 hospitalizations. If you manage gout, the first question that comes to mind may be whether this changes how eggs fit into your diet. It does not. Eggs are a very low-purine protein, so they remain a reasonable choice on a gout-friendly plate. What changes is food safety. Here is what was recalled, how to check your carton, and how to handle and cook eggs safely while the investigation continues.
Why Eggs Are Still a Gout-Friendly Protein
The recall is a food-safety story, not a nutrition story. Eggs are very low in purines — the compounds your body breaks down into uric acid. For people with gout, that places eggs in a comfortable spot on the protein spectrum: they deliver protein and satiety without the purine load that red meat and some seafood carry. When you are building a low-purine plate, eggs are one of the simplest building blocks you can reach for.
The research supports that position. In the large prospective study of dietary factors and gout in men, higher intakes of meat and seafood were associated with a higher risk of incident gout, while low-fat dairy was associated with a lower risk — and eggs were not flagged as a gout-promoting food (Choi, NEJM 2004). The 2020 American College of Rheumatology guideline for gout management also does not single out eggs as a food to limit (ACR 2020). In other words, the problem with recalled eggs is where they came from, not eggs as a food.
That does not mean eggs are a free pass. Portion control still matters for an overall balanced plate, and your total protein across the day matters more than any single food. But a recalled carton is not a reason to cross eggs off your list. Once you have checked your cartons and the investigation has run its course, eggs can go right back into rotation.
What Was Recalled — and How to Check Your Carton
Midwest Poultry Services voluntarily recalled more than 1.5 million dozen shell eggs because of potential Salmonella Enteritidis contamination. The affected eggs were produced between June 6 and July 3, 2026. Recalled cartons carry plant code P-1950 or plant number 0840962, with Julian date codes 157 through 184.
If you shop in Texas, Oklahoma, Louisiana, Arkansas, Mississippi, or New Mexico, it is worth checking any carton of eggs you bought recently. The recalled eggs were distributed under a range of brand names, including Kroger, Simple Truth, Brookshire's, Cal-Maine, and Country Morning. The plant code is usually printed on the side of the carton, near the Julian date and the sell-by date.
The Julian date is the day of the year the eggs were packed — January 1 is 001, so 157 falls on June 6 and 184 on July 3. That means the recall window covers exactly the affected production period. If your carton matches the brand list, the plant code, and the date range, do not eat the eggs. Discard them or return them to the store. If even one detail does not match, your carton is not part of this recall, and you can use the eggs as usual.
Safe Handling and Cooking Checklist
Even when your carton is clear of the recall, good kitchen habits lower your risk. Keep eggs refrigerated until you use them. Wash your hands before and after handling shell eggs, and wash cutting boards, counters, and utensils that touch them. Keep raw eggs separate from foods you will eat raw.
Cook eggs until both the yolk and the white are firm. Thorough cooking kills Salmonella if it is present, which is why the guidance is a firm yolk and firm white rather than runny. For recipes that call for raw or lightly cooked eggs — some homemade mayonnaise-style dressings, hollandaise, or soft meringues — use pasteurized egg products instead. When you are unsure, cooking is the safer choice. Our guide to purine-safe cooking methods covers more of the how-to around preparing foods that fit a gout-friendly pattern.
If you already used eggs that you now suspect were part of the recall, do not panic. Most people exposed to Salmonella never become ill. But if you develop diarrhea, fever, or stomach cramps after eating recalled eggs, contact a healthcare provider. And drink plenty of fluids: the dehydration that comes with diarrhea can increase your risk of a gout flare, so hydration is doubly important if you get sick.
Building a Low-Purine Protein Plate This Week
If the recall makes you hesitate on eggs for a week or two, other low-purine proteins are easy swaps. Boneless, skinless chicken breast is a dependable lean option, and low-fat milk is a portable one — dairy intake has been associated with a lower risk of gout in large cohort research (Choi, NEJM 2004).
Eggs can return to the menu once you have verified your cartons and the recall winds down. In the meantime, you can search "egg" or "low purine protein" in the GoutFoodGuide database to compare purine notes across foods and plan balanced meals that keep your total purine intake moderate.
Frequently Asked Questions
Are eggs high in purines?
No. Eggs are considered very low in purines, which is why they are often recommended as a practical protein source for people managing gout. Purines in food contribute to uric acid production, but eggs contribute only a trace amount. In the prospective diet research that linked meat and seafood intake to higher gout risk, eggs were not identified as a risk food (Choi, NEJM 2004). That makes them a useful base for breakfast, lunch, or a quick dinner — both during this recall period and after it is resolved.
I already ate some recalled eggs. What should I do?
First, confirm whether your carton actually matches the recall — the brand names, plant code P-1950 or 0840962, and Julian dates 157–184. If it does, watch for symptoms of Salmonella infection, which usually appear within a few days and can include diarrhea, fever, and abdominal cramps. Most people recover on their own, but hydration is the most important step: diarrhea drains fluids, and dehydration can raise your risk of a gout flare. If your symptoms are severe, prolonged, or include a high fever, contact a healthcare provider promptly. Do not eat any remaining recalled eggs.
Is mayonnaise safe to eat right now?
Commercially produced mayonnaise and bottled salad dressings are made with pasteurized eggs, which are heat-treated to kill Salmonella, so they are not affected by this recall. The foods to be careful with are homemade dressings and sauces made from raw or lightly cooked shell eggs — some homemade mayonnaise-style dressings, Caesar-style dressings, or soft meringues. If you are preparing those at home, use pasteurized egg products or cook the dish until it is fully set. Eggs cooked until the yolk and white are firm remain safe to eat.
References: Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G. Purine-rich foods, dairy, and protein intake and the risk of gout in men. N Engl J Med. 2004;350(11):1093–1103. | FitzGerald JD, et al. 2020 American College of Rheumatology Guideline for the Management of Gout. Arthritis Care Res (Hoboken). 2020;72(6):744–760. | Dalbeth N, et al. Gout. Lancet. 2019;393(10188):1172–1181.