Pregnancy food safety · 1 entries
Eggs during pregnancy
Of the 1 eggs entries here, 1 is fine. Usually it's how something was cooked or stored that decides it, not the food itself — each entry says which, and why.
Every eggs entry, with a verdict
Sorted with the ones worth knowing about first. Avoid means skip it entirely; take care means it depends on how it was prepared.
Eggs
SafeEggs are very good for both you and your baby because they are tasty and contain essential nutrients. Eggs are rich with proteins. Choline is important for the growth and overall development of baby's brain. Also, eggs are nutritious, help to regulate cholesterol and provide essential vitamins like vitamin D, vitamin B12, and vitamin B2. There is no daily egg limit. The old advice about rationing eggs over cholesterol has been dropped, so eat them as you like. Be sure to cook eggs properly: firm yolks and firm scrambled eggs, and 160° F (71° C) for an egg dish like quiche or baked custard. You can cook it in different ways: fried, scrambled, baked, boiled, and so on! Raw eggs can contain a disease-causing bacteria called Salmonella which can cause vomiting, diarrhea, high fever, headache, abdominal pain, and dehydration. Don't forget that raw eggs are contained in egg flips, eggnog, smoothies, home-made mayonnaise and dressings, home-made ice cream, mousse and tiramisu, and similar. The shop-bought versions of those use pasteurized egg and are fine. So eat eggs carefully, wash them before cooking, and watch your health condition.
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