Vulnerable people such as young children, pregnant women and older adults should avoid eating runny eggs in cafes and restaurants because of a risk of salmonella.
It comes amid an outbreak that has left one person dead and hundreds of others ill.
Health officials said cases may be linked to “eggs imported from outside of the UK”, which are mainly used in food service and catering.
Earlier this week, the UK Health Security Agency (UKHSA) said 207 cases of salmonella have been confirmed between August 11 last year and August 1 this year.
The bug generally causes stomach cramps, diarrhoea, vomiting or fever.
More than a third of people affected (38%) in the outbreak were admitted to hospital, with two people developing potentially life-threatening blood stream infections.
The Food Standards Agency (FSA) advises that babies, young children, pregnant women, older people and those with underlying conditions such as cancer or kidney disease, should only eat raw or runny eggs when they have a British Lion mark.
When eating out, these groups should ensure all eggs are thoroughly cooked.
Examples of dishes to avoid include poached eggs, fresh mayonnaise, mousses, souffles and hollandaise sauce.
FSA chief scientific adviser Professor Ian Young said: “For those people in particular who are young (under the age of five), elderly (over 65), pregnant, or vulnerable as a result of an underlying medical condition, it’s important to make sure that any eggs or egg products that you consume in those settings have been well cooked.
“Our advice to people in these vulnerable groups is to avoid soft-boiled eggs, soft poached eggs, and things like mayonnaise, mousses, souffle, hollandaise sauce, and other foods that might contain uncooked eggs.”
He added that the FSA is working closely with the UKHSA and other agencies to investigate the outbreak.
“The exact cause has not yet been identified, however, investigations so far have identified links to eggs imported from outside the UK, mainly used by food service and catering establishments such as restaurants or cafes, as a potential source,” Prof Young said.
“While investigations continue, our advice around eating eggs remains the same. Eggs which are thoroughly cooked and handled hygienically should not present a food safety risk.
“Infants, young children, pregnant people and older adults should only eat runny or raw eggs if they have a British Lion mark or are produced under the Laid in Britain egg assurance scheme.
“This advice does not apply to those who are severely immunocompromised and require medically supervised diets.
“We continue to advise people who are handling eggs, eggshells or egg packaging to always wash their hands thoroughly with warm water and soap and dry them properly afterwards.”
People affected by the outbreak include babies and people as old as 90, according to the UKHSA.
Prof Young said there is “no evidence that UK-produced eggs are affected”.