Consuming over easy eggs or eggs with runny yolks while pregnant carries a potential risk of foodborne illnesses, specifically salmonella infection. It is generally recommended that pregnant women avoid undercooked or raw eggs to reduce the risk of foodborne illness.
Salmonella is a bacteria that can be present in raw or undercooked eggs. If contracted during pregnancy, it can lead to serious complications for both the mother and the baby. While the risk of salmonella infection is relatively low, it is advisable for pregnant women to take precautions.
To minimize the risk, it is recommended that pregnant women cook eggs until both the whites and yolks are firm. This ensures that any potential bacteria are killed during the cooking process. Fully cooking the eggs eliminates the risk of salmonella infection.
If you enjoy eggs and want to include them in your diet during pregnancy, you can opt for well-cooked eggs, such as scrambled eggs or hard-boiled eggs, which are considered safe to eat. These methods of cooking ensure that the eggs are fully cooked and eliminate the risk of consuming undercooked yolks.
It’s always a good idea to consult with your healthcare provider or a qualified medical professional regarding dietary guidelines and any specific concerns you may have during pregnancy. They can provide personalized advice based on your individual circumstances.