There are a lot of variables to answering this question, but generally yes. If you're serving runny or soft cooked eggs, pasteurized eggs are the safest option. These are a bit harder to find. According to the official Egg Safety Center, egg yolks coagulate and thicken between 144-158°F and fried eggs should "cook until whites are completely set, and the yolks begin to thicken but are not hard." This is why it's important to wait for the egg yolk to adhere to the egg white when using this cooking method — when the yolk doesn't move on top of the white, that means the yolk has warmed up and started to thicken but is still liquid inside. You don't want a pure raw, uncooked egg yolk on your egg. Note: The CDC and FDA both recommend pregnant women, adults older than 65, infants, young children, and people with compromised immune systems avoid eating raw (or undercooked) eggs.