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Can I eat scrambled egg while pregnant?

US pregnancy food safety guidance. Educational only.

Evidence checked by Doola Research Team Source reviewed May 2026 · Based on FDA, ACOG, FoodSafety.gov published guidance

What Guidelines Say

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According to FDA guidelines, thoroughly cooked scrambled eggs are safe during pregnancy.

Source basis: FDA, ACOG, FoodSafety.gov

Read more details

According to the FDA and ACOG, eggs are a nutrient-dense food providing essential choline and protein, but they carry a risk of Salmonella Enteritidis. Guidelines specify that scrambled eggs are safe for consumption during pregnancy provided they are cooked until firm and no liquid egg remains. The USDA recommends an internal temperature of 160°F (71°C) for egg dishes to ensure bacterial pathogens are destroyed. Salmonella infection during pregnancy can cause severe gastrointestinal distress and, in rare cases, may lead to complications such as dehydration or preterm labor. Using pasteurized eggs provides an additional layer of safety, particularly for those concerned about undercooking. Proper storage at 40°F or below and immediate consumption after cooking are standard safety recommendations to prevent the rapid growth of bacteria in egg-based meals.

Avoid

Undercooked or Runny Eggs

Caution

Cook eggs until both yolks and whites are firm.

Safe Options

Fully Cooked Scrambled Eggs

Expert Pick

Hard-Boiled Eggs

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Updated: Sources: What You Need to Know About Egg Safety | FDA +6

Can you eat scrambled egg while pregnant?

According to FDA, ACOG, FoodSafety.gov guidance, the quick answer is: According to FDA guidelines, thoroughly cooked scrambled eggs are safe during pregnancy. Avoid: Undercooked or Runny Eggs Use caution: Cook eggs until both yolks and whites are firm. Safer option: Fully Cooked Scrambled Eggs Quick checks: Cook eggs until both yolks and whites are firm. Use pasteurized eggs for recipes requiring raw or lightly cooked eggs. Store eggs in the refrigerator at 40°F or below. Source basis: FDA, ACOG, FoodSafety.gov.

Safer Choices

Fully Cooked Scrambled Eggs

  • Ensure eggs are cooked until both yolks and whites are firm to eliminate bacteria.

Hard-Boiled Eggs

  • Boil eggs until both yolk and white are solid, providing a safe, protein-rich option.
  • Cooking until both the white and yolk are completely solid is a recognized safe preparation method.
  • This method eliminates the risk of consuming undercooked centers.

Egg-Based Casseroles

  • Cook dishes containing eggs to an internal temperature of 160°F, ensuring thorough cooking.

Pasteurized Egg Products

  • Use pasteurized eggs or egg products in recipes requiring raw or lightly cooked eggs to reduce infection risk.

Firmly cooked scrambled eggs

  • Cooking until no liquid remains ensures the destruction of Salmonella bacteria.
  • Internal temperature should reach 160°F (71°C) for maximum safety.

Pasteurized shell eggs

  • These eggs undergo a heat treatment process to kill bacteria while remaining raw in the shell.
  • They offer an extra layer of protection against foodborne illness.

Pasteurized liquid egg products

  • Commercially available liquid eggs are heat-treated for safety.
  • These are safe for scrambling when cooked to a firm, non-liquid consistency.

Risks & Limits

Undercooked or Runny Eggs

  • Avoid eggs with runny yolks or whites, as they may harbor harmful bacteria.

Raw Egg Dishes

  • Steer clear of foods like homemade Caesar dressing or raw cookie dough containing raw eggs due to Salmonella risk.

Unpasteurized Egg Products

  • Avoid unpasteurized egg products, as they may contain harmful bacteria.

Runny or soft scrambled eggs

  • Liquid or moist eggs may not have reached the 160°F (71°C) threshold necessary to kill Salmonella.
  • The risk of foodborne illness is significantly higher in undercooked egg preparations.

Unpasteurized raw egg products

  • Homemade dressings, hollandaise sauce, or batters containing raw, unpasteurized eggs pose a high risk.
  • Salmonella can be present inside even clean, uncracked eggs.

Key Points from Health Guidelines

Based on FDA, ACOG, FoodSafety.gov published guidance

  • 1
    Cook eggs until both yolks and whites are firm.
  • 2
    Use pasteurized eggs for recipes requiring raw or lightly cooked eggs.
  • 3
    Store eggs in the refrigerator at 40°F or below.
  • 4
    Wash hands and utensils after handling raw eggs.
  • 5
    Avoid consuming raw or undercooked egg dishes.
  • 6
    Use eggs within three weeks for best quality.
  • 7
    Reheat egg dishes to 165°F before serving.

Common Questions About Scrambled Egg While Pregnant

Can I eat scrambled egg while pregnant?
According to FDA guidelines, thoroughly cooked scrambled eggs are safe during pregnancy.
Is it safe to eat scrambled eggs during the first trimester?
Yes, consuming thoroughly cooked scrambled eggs is safe during all stages of pregnancy, including the first trimester. Proper cooking eliminates harmful bacteria, reducing the risk of foodborne illness.
How often can I eat scrambled eggs while pregnant?
There are no specific limitations on the frequency of consuming thoroughly cooked scrambled eggs during pregnancy. They are a good source of protein and other nutrients beneficial for both mother and baby.
What are the main risks of eating undercooked eggs during pregnancy?
Undercooked eggs may contain Salmonella bacteria, which can cause foodborne illness. Pregnant women are more susceptible to severe infections, which can lead to complications such as dehydration and, in rare cases, preterm labor.
Are there safer alternatives to traditional scrambled eggs?
Using pasteurized egg products allows for the preparation of dishes that may otherwise require raw or lightly cooked eggs, such as certain dressings or desserts, without the associated risks.
What is the safest way to prepare scrambled eggs during pregnancy?
Cook scrambled eggs over medium heat, stirring frequently, until both the yolks and whites are firm. Avoid adding raw or undercooked ingredients after cooking.

Related pregnancy safety topics

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References & Guidelines

Evidence checked by Doola Research Team and source reviewed against public health guidance. This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy.