Raw Eggs

Safety Status: Avoid Entirely

Raw and undercooked eggs, along with any foods containing them, should be strictly avoided during pregnancy.

The primary pathogen associated with raw eggs is Salmonella enteritidis. Unlike many other foodborne pathogens that contaminate only the outer shell, Salmonella can contaminate the inside of the egg while it is still forming inside the hen.

According to official warnings and guidelines from the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), raw eggs pose a severe risk of Salmonella enteritidis contamination, which can lead to Salmonella food poisoning (salmonellosis). While Salmonella does not typically cross the placenta to harm the fetus directly, maternal illness can be severe. Symptoms include severe vomiting, diarrhea, dehydration, high fever, and abdominal cramps. In severe cases, maternal dehydration and fever can trigger premature labor or uterine cramping.

Safe Alternatives & Cooking Rules

To safely enjoy eggs during pregnancy, follow these guidelines:

• Cook Until Firm: Cook eggs until both the white and the yolk are completely firm (solid). Avoid runny yolks, soft-boiled eggs, poached eggs, or sunny-side-up eggs.
• Use Pasteurized Eggs: If a recipe requires raw or undercooked eggs (such as in homemade Caesar dressing, mayonnaise, hollandaise sauce, cookie dough, or eggnog), use commercially pasteurized liquid or in-shell eggs.
• Buy Commercial Dressings: Commercially prepared Caesar dressing, mayonnaise, and eggnog sold in grocery stores are pasteurized and safe, as they are heat-treated during manufacturing.

Kitchen Hygiene & Storage

Practice safe handling of eggs to avoid cross-contamination in your kitchen:

• Refrigerate Promptly: Store eggs in their original carton in the main body of the refrigerator at or below 40°F (4°C). Do not store them in the refrigerator door, where temperatures fluctuate.
• Wash Hands and Surfaces: Wash your hands, cutting boards, dishes, and countertops thoroughly with soap and warm water after handling raw eggs or eggshells.
• Do Not Keep Raw Egg Dishes: Consume cooked egg dishes immediately and refrigerate leftovers promptly. Discard cooked egg dishes left at room temperature for more than 2 hours.