The danger of raw eggs
Raw or undercooked eggs can carry harmful organisms such as E.Coli and Salmonella, which in turn can infect a pregnant woman during pregnancy leading to an intestinal infection.
The 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
- Desserts like: Homemade ice cream; Mousse; Meringue; Tiramisu
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: