Despite the common misconception that eggs are dangerous during pregnancy, they can actually be eaten as long as they are cooked. They are rich in vitamins and minerals, and offer a number of benefits for both the mum and the baby. Having them for breakfast can help to stabilize energy levels, and reduce cravings.
They are also rich in protein, a vital nutrient that is essential for the growth and development of the fetus. The yolk contains a nutrient called choline, which is a key part of brain and tissue development. It has similar benefits to B vitamins.
The Food and Drug Administration (FDA) advises against eating undercooked eggs during pregnancy. Although they are safe to eat, they are vulnerable to salmonella bacteria, which can cause stomach pains and diarrhea. To ensure the safety of eggs, the FDA recommends buying them from the refrigerator. If you must purchase them from the grocery store, be sure to open the case to check for signs of cracking.
However, other countries, such as Australia, have been able to make their eggs safe to eat during pregnancy. They use a process called pasteurization to kill the harmful bacteria and viruses in eggs. These processes have been developed over years, and the result is that the level of bacteria in eggs is low.
Many countries have started to revamp their egg-producing procedures to increase the safety of their egg supply. These practices include a longer processing time and higher hygiene standards.