Can I Eat Raw Eggs During Pregnancy?
At a Glance:
⚠️ Concern: Raw eggs can carry Salmonella, a harmful bacteria that may cause serious illness during pregnancy.
🔥 Risk Level: High — Raw or undercooked eggs are not safe during pregnancy.
✅ Safe Practices: Use pasteurized eggs in recipes that won’t be cooked, and cook eggs until both the white and yolk are firm.
From Caesar salad dressing to cookie dough to homemade hollandaise—raw eggs are hidden in more foods than you might think. While these dishes may be tasty, eating raw or undercooked eggs during pregnancy can pose serious health risks.
Here’s what you need to know to stay safe and still enjoy your favorite recipes while expecting.
Why Raw Eggs Are Risky During Pregnancy
The primary concern with raw eggs is Salmonella, a type of bacteria that can contaminate raw or undercooked eggs.
Potential risks of eating raw eggs while pregnant:
Severe gastrointestinal illness: vomiting, diarrhea, fever, and dehydration
Complications like preterm labor or hospitalization
Rare risk of Salmonella crossing the placenta (though uncommon, it’s possible)
Your immune system is already working overtime during pregnancy, making it harder to fight off infections that might otherwise be mild in healthy adults.
Common Foods That May Contain Raw Eggs
It's not just sunny-side-up eggs you need to watch out for. Be cautious with:
Homemade Caesar salad dressing
Hollandaise sauce
Aioli or mayonnaise (if homemade)
Raw cookie dough, cake batter, or brownie mix
Homemade ice cream or mousse
Classic tiramisu recipes
Eggnog or protein shakes with raw egg
Are Pasteurized Eggs Safe?
Yes! Pasteurized eggs are heated just enough to kill bacteria without cooking the egg, making them a safe option in dishes that won’t be fully cooked.
How to use pasteurized eggs safely:
Check the label or box for the word “pasteurized”
Use them in raw or lightly cooked recipes like mousse, salad dressings, or sauces
Store properly and use before the expiration date
Most store-bought mayo and dressings are made with pasteurized eggs and are generally safe—but check the label or manufacturer’s info if unsure.
How to Cook Eggs Safely During Pregnancy
For eggs to be considered safe, cook them until:
The whites and yolks are both firm
Scrambled eggs are not runny
Fried eggs have solid whites and yolks
Casseroles or baked dishes with eggs reach 160°F (71°C)
Hard-boiled, fully scrambled, or well-done fried eggs are safe and still full of protein, iron, and choline—nutrients important for fetal development.
Conclusion: Avoid Raw Eggs While Pregnant
Raw or undercooked eggs can pose a serious health risk during pregnancy, mainly due to the chance of Salmonella infection. To stay safe, avoid raw egg dishes or use pasteurized eggs in recipes that don’t require cooking. Fully cooked eggs are a nutritious and safe way to support a healthy pregnancy.
Disclaimer: The content on this website is for informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified health provider with any questions regarding your health, pregnancy, or medical conditions.
Reference: https://www.cdc.gov/food-safety/foods/pregnant-women.html
