Pregnancy food guidance
Eggs
Depends—Cook or use pasteurized eggs
The cautious choice is eggs with firm yolks and whites, or pasteurized eggs in recipes that stay raw.
What changes the answer for Eggs
- Cook eggs until yolks and whites are firm.
- Use pasteurized eggs for uncooked dressings, sauces or mousse.
- Egg dishes without meat or poultry: cook to 160°F.
Why it matters for Eggs
Raw or undercooked eggs can carry Salmonella.
Practical takeaway
Choose fully cooked eggs or a pasteurized egg product.
Evidence interpretation
Emily Oster’s perspective on Eggs
Oster considers the extra pregnancy-specific risk from raw eggs low because typical Salmonella illness is not more severe in pregnancy. This differs from cautious CDC guidance, which the site follows.
Read the ParentData analysis (opens in a new tab)Sources and review details
- Review status
- Source reviewed
- Last reviewed
- Guidance region
- United States