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Can I eat egg while pregnant?

US pregnancy food safety guidance. Educational only.

What Guidelines Say

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FDA advises pregnant women to consume only fully cooked or pasteurized eggs to prevent foodborne illnesses.

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According to the FDA and ACOG, eggs are a highly recommended source of protein and choline, which is essential for fetal brain development. However, safety depends entirely on preparation. Guidelines specify that eggs must be cooked until both the yolk and white are firm to eliminate the risk of Salmonella Enteritidis. This bacterium can cause severe foodborne illness, leading to symptoms like fever, diarrhea, and dehydration, which may impact maternal and fetal health. For dishes that traditionally use raw or lightly cooked eggs, such as hollandaise sauce or Caesar dressing, the FDA recommends using pasteurized egg products. These products have been heat-treated to destroy pathogens while remaining liquid. Proper refrigeration at 40°F (4°C) or below and avoiding cross-contamination during preparation are also standard safety requirements for egg consumption during pregnancy.

Avoid

Raw or Undercooked Eggs

Caution

Cook eggs until yolks and whites are firm.

Safe Options

Fully Cooked Eggs

Expert Pick

Pasteurized Egg Products

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Updated: Sources: Dairy and Eggs +3

Safer Choices

Fully Cooked Eggs

  • Cook eggs until both yolks and whites are firm to eliminate harmful bacteria.

Pasteurized Egg Products

  • Use pasteurized eggs or egg products in recipes that require raw or lightly cooked eggs.
  • Liquid or shell eggs that have been heat-treated to kill bacteria
  • Safe for use in recipes that are not fully cooked, such as homemade mayonnaise

Store-Bought Dressings and Sauces

  • Opt for commercially prepared dressings and sauces, as they typically use pasteurized eggs.

Baked Goods

  • Consume baked goods where eggs are fully cooked, such as cakes and muffins.

Hard-Boiled Eggs

  • Ensure eggs are boiled for at least 10 to 12 minutes until yolks are firm.
  • Cooked until the white and yolk are completely solid
  • Provides a portable, nutrient-dense snack with zero risk of Salmonella when fully set

Scrambled eggs and omelets

  • Cooked until firm with no visible liquid remaining
  • Internal temperature of egg-based dishes should reach 160°F (71°C)

Fried eggs (over-hard)

  • Cooked on both sides until the yolk is no longer runny
  • Ensures the center reaches a temperature sufficient to neutralize pathogens

Risks & Limits

Raw or Undercooked Eggs

  • Avoid dishes like poached, over-easy, or sunny-side-up eggs with runny yolks.
  • Includes 'sunny-side up' or 'over-easy' preparations where the yolk remains liquid
  • Poses a significant risk of Salmonella infection

Homemade Dressings and Sauces

  • Avoid homemade Caesar dressing, hollandaise sauce, and mayonnaise made with raw eggs.

Raw Cookie Dough and Cake Batter

  • Avoid consuming raw doughs and batters that contain raw eggs.

Unpasteurized Eggnog

  • Avoid homemade eggnog made with raw, unpasteurized eggs.

Unpasteurized egg-based foods

  • Homemade eggnog, Caesar dressing, tiramisu, and raw cookie dough
  • These items often contain raw eggs that have not reached safe internal temperatures

Key Points from Health Guidelines

Based on FDA published guidance

  • 1
    Cook eggs until yolks and whites are firm.
  • 2
    Use pasteurized eggs for recipes requiring raw eggs.
  • 3
    Avoid raw or undercooked egg dishes.
  • 4
    Choose store-bought dressings and sauces made with pasteurized eggs.
  • 5
    Refrigerate eggs promptly and store them properly.
  • 6
    Wash hands and surfaces after handling raw eggs.
  • 7
    Check labels for pasteurization when purchasing egg products.

Common Questions About egg in Pregnant

Can I eat egg while pregnant?
FDA advises pregnant women to consume only fully cooked or pasteurized eggs to prevent foodborne illnesses.
Are eggs safe to eat during the first trimester of pregnancy?
Yes, eggs are safe during the first trimester if they are fully cooked or pasteurized, reducing the risk of Salmonella infection.
How many eggs can I safely consume per week during pregnancy?
There is no specific limit; however, consuming eggs in moderation as part of a balanced diet is recommended.
What are the main risks of consuming raw or undercooked eggs while pregnant?
The primary risk is Salmonella infection, which can lead to severe illness and complications during pregnancy.
Are there safer alternatives to raw eggs in recipes?
Yes, using pasteurized eggs or egg substitutes in recipes that call for raw eggs is a safer alternative.
How should I prepare eggs to ensure they are safe during pregnancy?
Cook eggs until both yolks and whites are firm, and avoid recipes that include raw or undercooked eggs.

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References & Guidelines

Disclaimer: This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy. Doola AI aggregates data from public health guidelines to provide these summaries.