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Raw Eggs During Pregnancy

Raw or undercooked eggs can carry harmful organisms such as E.Coli and Salmonella, which in turn can infect a pregnant women during pregnancy  leading to an intestinal infection.

Raw Egg Yolk During PregnancyThe following food can contain raw or undercooked eggs and should be avoided during pregnancy:

  • Raw batter, filling, or cookie dough made with raw eggs
  • Eggnog and other egg-fortified beverages that are not thoroughly cooked
  • Homemade and fresh-made dressings and sauces made with raw eggs -
  • Caesar salad dressing
  • Béarnaise sauce
  • Hollandaise sauce
  • Aioli sauce
  • Mayonnaise
  • Desserts like: Homemade ice cream; Mousse; Meringue; Tiramisu

Here are some egg safety tips:

  • Cook eggs thoroughly until the yolks and whites are firm.
  • Cook scrambled eggs until they're firm throughout.
  • Use store-bought products of the foods listed above, which are often already cooked or pasteurized.
  • Make recipes that call for raw eggs safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly.
  • Purchase pasteurized eggs. These eggs can be found in some supermarkets and are labeled "pasteurized." Here are several types consumers can buy:

-Fresh, pasteurized eggs in the shell (found in the refrigerator section)
-Liquid, pasteurized egg products (found in the refrigerator section)
-Frozen, pasteurized egg products (found in the frozen food section)
-Powdered egg whites (found in the baking section)

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