Is it safe to eat softboiled or raw eggs during pregnancy?
Eating soft-boiled or raw eggs is not recommended while you are pregnant because of the risk that the eggs may carry salmonella bacteria. Trying to wash your eggs before you use them is unlikely to get rid of bacteria from the shells but luckily, thorough cooking will kill the bacteria. This is why eggs that have been cooked until both the yolk and the white are solid are safe to eat. It’s best to avoid “home-made” or “fresh” sorbets, meringues, mousses, and mayonnaise, as raw eggs are sometimes used to make these foods. Supermarket mayonnaise in jars is made with pasteurised eggs, so it is safe to eat. These guidelines will help you to cook eggs in ways that will reduce your risks: boil a medium-sized egg for at least seven minutes fry eggs on both sides poach eggs until the white is completely set and opaque and the yolk is firm: this will take about five minutes for a medium-sized egg If you want to make a recipe that includes raw eggs, such as royal icing, home-made mayonnaise, or
