The safest way to eat an egg aboard a cruise ship is to get it hard-boiled, according to the CDC. Runny or undercooked eggs can cause you to fall ill with possible salmonella or listeria poisoning if they aren't cooked to at least 160 degrees.

The advice to avoid scrambled eggs on a cruise, particularly at the large-scale morning buffets, is usually a matter of quality and preparation method rather than safety. To serve thousands of passengers quickly, cruise ship kitchens often use "liquid eggs" (pasteurized eggs in a carton) rather than cracking individual fresh shells. These are often cooked in massive batches and held in warming trays for long periods, which can lead to a rubbery, watery, or overly dry texture that many find unappealing. Furthermore, "buffet fatigue" means the eggs may sit under heat lamps for extended durations, which can affect the flavor. However, most modern cruise lines in 2026 offer an alternative: the made-to-order omelet station. Here, the chefs typically use fresh eggs cracked right in front of you, allowing you to customize the ingredients and ensure the eggs are hot and fluffy. If you are a fan of high-quality eggs, skipping the pre-made scramble in favor of the custom station or the a-la-carte dining room is generally the better culinary choice for a premium vacation experience.