Can I Eat Soft-Boiled Eggs During Pregnancy?

Aug 25

At a Glance:

⚠️ Concern: Soft-boiled eggs have runny yolks, which may carry Salmonella if not pasteurized.
🔥 Risk Level: High — Soft-boiled eggs are not safe during pregnancy unless made with pasteurized eggs and fully cooked yolks.
✅ Safe Practices: Choose pasteurized eggs if consuming soft-cooked preparations, or cook eggs until both white and yolk are firm.

Soft-boiled eggs—with their silky, runny yolks—are a comforting and satisfying addition to breakfast or ramen bowls. But if you’re pregnant, those oozy yolks might not be the safest choice. While eggs are incredibly nutritious, soft-boiled eggs pose a food safety risk when undercooked.

Here’s what you need to know to enjoy eggs safely during pregnancy, and when a runny yolk becomes a red flag.

Why Soft-Boiled Eggs Are Risky During Pregnancy

Soft-boiled eggs are typically cooked for just 4–6 minutes—enough to set the white, but not the yolk. This partially cooked yolk may still harbor bacteria, most notably Salmonella.

Why it matters:

Salmonella infection during pregnancy can cause:
- Severe vomiting, diarrhea, and dehydration
- In rare cases, complications like preterm labor or miscarriage

Unless the eggs used are pasteurized and cooked until both white and yolk are firm, soft-boiled eggs are not considered safe during pregnancy.

What If I Use Pasteurized Eggs?

Pasteurized eggs are heat-treated to kill bacteria without cooking the egg. These are safer to use in soft preparations, but even then, many doctors recommend avoiding runny yolks during pregnancy, especially in the first trimester.

If you do choose to eat soft-boiled eggs:

Confirm the eggs are pasteurized (check the carton label)
Cook until at least the yolk is partially thickened, not completely runny
Store and handle them safely to avoid cross-contamination

How to Enjoy Eggs Safely During Pregnancy

Eggs are a rich source of:

Choline – supports brain and neural tube development
Protein – essential for growth
Iron, B12, and vitamin D

To enjoy these benefits safely, cook eggs:

Until yolks and whites are completely firm
To an internal temperature of 160°F (71°C)
Avoid recipes that call for undercooked or raw eggs

Safe Egg Alternatives to Soft-Boiled Styles

If you’re missing that soft-boiled experience, try:

Hard-boiled eggs (cook 9–12 minutes until yolk is fully set)
Well-cooked scrambled eggs
Egg salad made with hard-boiled eggs
Poached eggs with firm yolks
Omelets cooked thoroughly through the center

These still deliver flavor and nutrients, without the Salmonella risk.

Conclusion: Skip Soft-Boiled Eggs While Pregnant

Soft-boiled eggs—with runny yolks—are not safe to eat during pregnancy unless made with pasteurized eggs and even then, should be approached with caution. For peace of mind and a healthy pregnancy, choose fully cooked egg dishes that reach safe temperatures.

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