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)