Can I eat eggs benedict while pregnant?
Check
Doola Scan's answer in the United States
Doola Scan's answer in the United StatesEggs benedict usually has runny poached eggs and hollandaise sauce made with lightly cooked egg yolk, and pregnancy guidance names both. For the classic dish, Doola Scan shows Avoid in Canada, Australia, New Zealand and Ireland, and Check in the US and UK. Canada's Avoid comes from the runny yolk; in Australia, New Zealand and Ireland, from the raw egg in the hollandaise. The UK accepts runny yolks and raw-egg foods made with British Lion or Laid in Britain hen eggs. With the eggs poached until firm and hollandaise made with pasteurised egg, it is Check in all six.
Checked against Doola Scan's pregnancy rules · UpdatedClassic eggs benedict: runny poached eggs, hollandaise and ham
Check
Avoid
Eggs poached until firm, with hollandaise made with pasteurised egg
CheckIn all six countriesHollandaise sauce made in the kitchen
CheckAvoidJarred hollandaise labelled made with pasteurised egg
CheckIn all six countries
What each country says
Eggs benedict while pregnant: what each country says.
Each country's own pregnancy guidance on eggs benedict, with a link to it. Doola Scan uses your country's first.
United States
Check- FDACook eggs until yolk and white are firm; recipes with raw or runny eggs only with pasteurized eggs.Source
- FDAAvoid raw or undercooked eggs and foods containing them; foods made with pasteurized eggs are fine.Source
- FDARaw eggs can carry salmonella.Source
- FoodSafety.gov (HHS)Foods with raw or lightly cooked eggs only with pasteurised eggs.Source
- FDAAvoid cold cuts and deli meats unless reheated until steaming hot (not just chilled and in date).Source
- FDAAvoid deli meats, fermented and dry sausage unless reheated until steaming hot.Source
- FDAListeria grows at fridge temperatures; heating kills it.Source
- FoodSafety.gov (HHS)Reheat hot dogs, deli meats and fermented or dry sausage to steaming hot or 165°F.Source
- USDA FSISPregnant mothers should avoid deli meats and hot dogs not heated to 165°F.Source
- FoodSafety.gov (HHS)Cook eggs until yolks and whites are firm; egg dishes to 160°F.Source
Smoked salmon, as in eggs royale- FDAFish is recommended but amounts limit mercury exposure.Source
- FDAEat 2 to 3 servings (4 oz each) a week from Best Choices (salmon, sardines, herring, Atlantic mackerel); king mackerel is avoid.Source
- FDAAvoid smoked fish unless reheated until steaming hot.Source
- FDARefrigerated smoked seafood can carry listeria.Source
- FoodSafety.gov (HHS)Refrigerated smoked seafood only in a cooked dish reaching 165°F; canned or shelf-stable is OK.Source
- USDA FSISAvoid refrigerated smoked seafood that is not canned, shelf-stable or fully cooked.Source
United Kingdom
Check- FSAWhen eating out, pregnant people should make sure eggs are thoroughly cooked, as they may not be British Lion or Laid in Britain.Source
- NHSNon-Lion eggs are more likely to carry salmonella.Source
- NHSRaw eggs that are not Lion-stamped may carry salmonella.Source
- NHSRaw-egg foods like mayonnaise and mousse fine if made with British Lion or Laid in Britain hen eggs.Source
- NHSChilled ready-to-eat meats can carry listeria.Source
- NHSCured meat may carry listeria or toxoplasma.Source
- NHSCold cured meats (salami, pepperoni, chorizo, prosciutto) should be cooked until steaming hot.Source
- NHSBritish Lion or Laid in Britain hen eggs can be eaten raw or runny; other eggs only well-cooked.Source
Smoked salmon, as in eggs royale- NHSTrying for a baby or pregnant: max 2 oily fish portions (140g) a week; tuna max 4 cans or 2 steaks a week.Source
- NHSOily fish can contain pollutants that build up in the body.Source
- FSAAvoid ready-to-eat cold-smoked or cured fish; cooked until steaming hot, or tinned, is a safer alternative.Source
- NHSCold-smoked and cured fish can carry listeria.Source
- NHSCold-smoked and cured fish (e.g. smoked salmon) must be cooked until steaming hot.Source
Canada
- Classic eggs benedict: runny poached eggs, hollandaise and hamAvoid
- Eggs poached until firm, with hollandaise made with pasteurised eggCheck
- Hollandaise sauce made in the kitchenCheck
- Jarred hollandaise labelled made with pasteurised eggCheck
- CPSAvoid raw egg and egg dishes with runny yolk.Source
- Health CanadaCook eggs until the yolks are firm; no exception for stamped or certified eggs.Source
- Health CanadaAvoid raw-egg foods (homemade mayonnaise, batter, ice cream) unless made with pasteurized liquid eggs.Source
- CPSAvoid raw egg and egg dishes with runny yolk, such as eggnog.Source
- Health CanadaAvoid foods with raw egg: some dressings, sauces, cookie dough, cake batter, homemade eggnog (unless heated to 71 °C).Source
- CPSAvoid non-dried deli meats (UK: fine if chilled and in date).Source
- Health CanadaAvoid refrigerated non-dried deli meats unless heated until steaming hot.Source
- CPSOnly non-dried deli meats are listed; dried cured meats are not.Source
- Health CanadaDried and salted deli meats such as salami and pepperoni are listed as SAFER alternatives (no cooking/freezing needed).Source
- CPSAvoid uncooked hot dogs and non-dried deli meats.Source
- Health CanadaHot dogs not straight from pack - heat to 74 °C; avoid non-dried deli meats (bologna, roast beef, turkey) unless steaming hot.Source
- Health CanadaCook eggs until yolks are firm; egg dishes to 74°C.Source
Smoked salmon, as in eggs royale- Health CanadaLow-mercury fish encouraged with no weekly amount; limit only fresh/frozen tuna, shark, swordfish, marlin, orange roughy, escolar.Source
- Health CanadaLow-mercury oily fish (salmon, herring, mackerel, trout) encouraged; no weekly cap.Source
- CPSAvoid refrigerated smoked seafood and fish.Source
- Health CanadaRefrigerated smoked fish/seafood fine only if cooked (e.g. casserole) or canned/shelf-stable.Source
- Health CanadaAvoid refrigerated smoked seafood; canned or shelf-stable smoked seafood is the safer alternative.Source
Australia
- Classic eggs benedict: runny poached eggs, hollandaise and hamAvoid
- Eggs poached until firm, with hollandaise made with pasteurised eggCheck
- Hollandaise sauce made in the kitchenAvoid
- Jarred hollandaise labelled made with pasteurised eggCheck
- Pregnancy, Birth and Baby (Australian Government Dept of Health)Cook eggs until whites and yolks are hard; no runny-egg exception.Source
- NSW Food AuthorityDo not eat raw egg in food (home-made mayonnaise, aioli, mousse, batter).Source
- Pregnancy, Birth and Baby (Australian Government Dept of Health)No homemade mayonnaise, aioli, mousse or raw cake batter; commercial mayo/custard OK.Source
- FSANZSafer alternatives to raw egg dishes: pasteurised eggs, commercial custard and dressings.Source
- Pregnancy, Birth and Baby (Australian Government Dept of Health)Commercially made products with egg (e.g. shop mayonnaise) are fine; not homemade mayonnaise, aioli, mousse or raw cake batter.Source
- FSANZAvoid cold RTE meats incl. packaged sliced meats and cold pre-cooked chicken; hot takeaway chicken OK if eaten immediately.Source
- NSW HealthDo not eat pre-cooked cold chicken.Source
- Better Health Channel (Victoria)Cold pre-cooked meats and chicken only if further cooked or heated.Source
- NSW Food AuthorityProcessed meats only if cooked to at least 75°C and eaten soon after.Source
- Pregnancy, Birth and Baby (Australian Government Dept of Health)No cold ready-to-eat meats or cold cooked chicken unless heated to 75°C and eaten straight away.Source
- Better Health Channel (Victoria)Avoid ham, salami and fermented meats unless cooked or heated.Source
- Pregnancy, Birth and Baby (Australian Government Dept of Health)Avoid cold cured meats (salami, ham, luncheon meat) unless cooked to 75 °C and eaten straight away.Source
- NSW HealthDo not eat cold deli meats.Source
- Better Health Channel (Victoria)Deli meats only if further cooked or heated.Source
- FSANZAvoid unpackaged deli-counter and packaged sliced cold meats unless freshly cooked or reheated steaming hot.Source
- Pregnancy, Birth and Baby (Australian Government Dept of Health)Processed meats only if cooked to at least 75°C and eaten straight away.Source
- Pregnancy, Birth and Baby (Australian Government Dept of Health)Cook eggs until whites and yolks are hard.Source
Smoked salmon, as in eggs royale- Pregnancy, Birth and Baby (Australian Government Dept of Health)Other fish or seafood no more than 2 to 3 times a week (150 g serve).Source
- Pregnancy, Birth and Baby (Australian Government Dept of Health)Fish not high in mercury no more than 2 to 3 times a week; no separate oily-fish limit.Source
- Pregnancy, Birth and Baby (Australian Government Dept of Health)Do not eat ready-to-eat smoked salmon.Source
- Better Health Channel (Victoria)Avoid smoked seafood that will not be further cooked.Source
- FSANZAvoid smoked seafood unless freshly cooked or reheated steaming hot.Source
- NSW HealthSmoked seafood only if cooked and served hot.Source
- Better Health Channel (Victoria)Avoid smoked seafood such as salmon; canned is safe.Source
- FSANZSmoked seafood: freshly cooked or reheated steaming hot.Source
New Zealand
- Classic eggs benedict: runny poached eggs, hollandaise and hamAvoid
- Eggs poached until firm, with hollandaise made with pasteurised eggCheck
- Hollandaise sauce made in the kitchenAvoid
- Jarred hollandaise labelled made with pasteurised eggCheck
- Health NZCook eggs well (firm yolks); no raw eggs.Source
- MPI (NZ Food Safety)Avoid raw eggs (smoothies, mayonnaise, mousse).Source
- Health NZRaw eggs in eggnog, smoothies, home-made mayonnaise, mousse, tiramisu etc: don't eat; no pasteurised-egg exception.Source
- MPI (NZ Food Safety)Avoid cold cooked or smoked chicken and chilled RTE deli/buffet foods unless heated piping hot.Source
- MPI (NZ Food Safety)Avoid processed meats (ham, pâté, salami, luncheon) in pregnancy.Source
- Health NZAvoid cold meats from deli counters and sandwich bars, and packaged sliced ready-to-eat meats.Source
- Health NZCook eggs well with firm yolks; raw-egg dishes: don't eat.Source
Smoked salmon, as in eggs royale- Health NZMost commonly eaten NZ fish can be eaten freely; low-mercury species need no restriction.Source
- Health NZNo pollutant-based oily fish cap; farmed salmon and mackerel 3-4 servings a week, sardines and anchovy unrestricted.Source
- Health NZAvoid smoked ready-to-eat seafood.Source
- Health NZChilled smoked or pre-cooked fish and seafood: don't eat unless heated until piping hot; canned fish OK.Source
Ireland
- Classic eggs benedict: runny poached eggs, hollandaise and hamAvoid
- Eggs poached until firm, with hollandaise made with pasteurised eggCheck
- Hollandaise sauce made in the kitchenAvoid
- Jarred hollandaise labelled made with pasteurised eggCheck
What to check
Before you eat eggs benedict.
Ask for the eggs poached until firm
The FDA asks for eggs cooked until the yolk and white are firm, and so do Health Canada, Pregnancy Birth and Baby and Health NZ. FDA
In the UK, ask whether the eggs are British Lion
The NHS accepts runny yolks from British Lion or Laid in Britain hen eggs. A cafe's eggs may not be, so the FSA asks pregnant people to make sure eggs eaten out are thoroughly cooked. FSA
Ask how the hollandaise is made
The FDA lists hollandaise sauce among foods made with raw eggs to avoid, and says commercial sauces contain pasteurised eggs. Ask whether the kitchen makes it with fresh yolks or uses a pasteurised or bought sauce. FDA
Making it at home: pasteurised eggs for the sauce
Health Canada asks for pasteurised liquid eggs in foods with raw egg that won't be cooked. In the UK, the NHS accepts raw-egg foods made with British Lion or Laid in Britain hen eggs. Health Canada
Heat the ham, and the smoked salmon too
Health NZ asks for ham to be heated until piping hot, over 70°C, and the same for chilled smoked fish. Ask for the ham heated through. For eggs royale, Pregnancy Birth and Baby says not to eat ready-to-eat smoked salmon. Health NZ
QuestionsAbout eggs benedict
About eggs benedict
in pregnancy.
The poached eggs usually have runny yolks, and hollandaise is made with egg yolk that is only lightly cooked. Raw and runny eggs can carry salmonella, so the US, Canada, Australia and New Zealand ask for eggs cooked firm in pregnancy.
The FDA lists hollandaise among raw-egg foods to avoid. For hollandaise made in a kitchen, Doola Scan shows Avoid in Australia, New Zealand and Ireland, and Check in the US, UK and Canada, where pasteurised or, in the UK, British Lion eggs are accepted.
The FDA says commercial sauces contain pasteurised eggs. Doola Scan shows Check for hollandaise made with pasteurised egg in all six countries, so read the label for pasteurised egg.
The NHS says British Lion or Laid in Britain hen eggs can be eaten with runny yolks, and raw-egg foods made with them are accepted. Eating out, the FSA notes eggs may not be British Lion, so ask, or ask for the eggs well cooked.
Health Canada asks for eggs cooked until the yolks are firm, with no exception for stamped eggs, and the Canadian Paediatric Society says to avoid egg dishes with runny yolk. Doola Scan shows Avoid for classic eggs benedict in Canada.
Pregnancy Birth and Baby asks for eggs cooked until the whites and yolks are hard, and the NSW Food Authority says not to eat raw egg in food. Health NZ asks for firm yolks and no raw eggs. Ireland's HSE asks you to avoid foods made with raw or under-cooked eggs.
Eggs royale adds smoked salmon, which Doola Scan shows as Avoid in Australia, New Zealand and Ireland and Check in the US, UK and Canada. The NHS asks for cold-smoked fish to be cooked until steaming hot. Eggs florentine swaps the ham for spinach; the egg and hollandaise guidance is the same.
The egg guidance is the same all through pregnancy. None of these countries changes it by trimester.
The guidance is about what to order next time: eggs poached firm, and hollandaise made with pasteurised egg. If you feel unwell or are unsure, talk to your midwife or doctor.
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Download app nowDoola shows what official guidance says; it never diagnoses. No known issues means none of these countries' pregnancy guidance names it, not a promise that a food is safe.