If you want to eat eggs during pregnancy, there are a few things to consider. We explain what you should know about eating eggs during pregnancy.
Be careful when eating eggs during pregnancy
Some foods should be consumed with caution and under certain conditions when pregnant. This includes eggs.
- Eggs are a good source of protein. The food can also score with minerals such as calcium, iron, iodine, and vitamins A, D, E, and K.
- So three eggs a week is perfectly healthy for you when you’re pregnant.
- But you have to make sure that the eggs you eat are cooked. Cook them well.
- Because raw eggs can transmit salmonella, which can lead to serious health consequences and endanger your child.
- The pathogens are only killed off at a temperature above 70 degrees Celsius for at least ten minutes.
How to safely prepare eggs
If the eggs are not raw, you can eat them even during pregnancy.
- Hard-boiled eggs are allowed. But the yolk must also be firm. You should boil the eggs for at least seven minutes. Before eating, always check if the yolk is cooked.
- This also applies to fried eggs. These must be fried on both sides for at least three minutes. Otherwise, the yolk will remain raw.
- And raw eggs are to be avoided, especially during pregnancy, so as not to endanger your health and that of your baby.
- So, to be on the safe side, always ask if raw eggs have been processed in a meal and avoid them if this is the case.
- Pasteurized eggs in ready-made products, on the other hand, are harmless.
- You should also be careful when coming into contact with eggshells because of the germ load and the risk of infection with salmonella.
- If necessary, wear gloves or wash your hands thoroughly with warm water and soap after preparing eggs.
- Remember to clean the gloves afterward as well and only use them for processing eggs or throw them away.
- Also, clean work surfaces and kitchen utensils thoroughly with hot water and washing-up liquid if you have come into contact with raw eggs or eggshells.
- Never wash eggs after you buy them and before storing them in the fridge, otherwise the natural protective layer that slows down the passage of germs to the inside will be removed.
- Store the eggs in the fridge and use them as fresh as possible. You should not eat badly soiled or damaged eggs to reduce the risk of salmonella.