Eggs and pregnancy: complete guide (fried, hard-boiled, soft-boiled, scrambled)

By: Dr Elie Servan-Schreiber (Gynécologue-obstétricien) — 21/02/2026

Eggs are consumed by 98% of French households (source: CNPO, National Committee for Egg Promotion). During pregnancy, they represent an exceptional nutritional source -- rich in complete proteins, in choline essential for fetal brain development, and in a dozen essential vitamins and minerals. As for the general population, consuming raw or undercooked eggs carries a risk of salmonellosis (approximately 150,000 cases per year in France according to French Public Health Agency). This risk is not specific to pregnancy, but thorough cooking remains the best prevention for everyone.

Yes, you can -- and it is even recommended -- to eat eggs during pregnancy. Ideally, opt for well-cooked eggs (white and yolk fully set) to eliminate any risk of salmonella. This guide reviews each cooking method, preparations containing raw eggs, the detailed nutritional value of eggs, and all practical tips to enjoy them during these nine months.

Fried egg while pregnant: the most common case
Hard-boiled egg: the safest cooking method
Soft-boiled egg: what you need to know
Omelette, scrambled eggs, poached eggs
The risks: salmonella and pregnancy
Detailed nutritional value
Preparations with raw eggs: precautions
Storage and freshness of eggs
Practical tips
Our expert's opinion

Fried egg while pregnant: can you eat them during pregnancy?

The fried egg is one of the most popular cooking methods in France -- and it is also the question most often asked by expectant mothers. The answer is yes, absolutely. For maximum safety, aim for a well-cooked yolk (firm).

Why is a runny yolk risky?

The bacterium Salmonella can be found on the surface of the shell (contaminated by hen droppings) but also, more rarely, inside the yolk itself -- the infected hen transmits the bacterium directly to the developing egg (transovarian transmission). The yolk, rich in nutrients and lipids, provides a particularly favorable environment for the multiplication of Salmonella. When the yolk remains liquid, its internal temperature has not reached the 70°C needed to destroy the bacterium.

How to properly cook a fried egg while pregnant?

Follow these steps for a safe fried egg:

1. Heat a non-stick pan over medium heat with a drizzle of olive oil or a knob of butter.
2. Gently crack the egg into the pan.
3. Cover the pan with a lid -- this is the key step. The trapped steam will cook the top of the yolk from above, without needing to flip the egg.
4. Let it cook for 2 to 3 minutes with the lid on. The white should be entirely opaque and the yolk should have lost its transparency -- it turns a matte pale yellow color.
5. Check by gently pressing the yolk with the back of a spoon: it should be firm, not liquid.

In Anglo-Saxon cuisine, a distinction is made between sunny side up (cooked on one side only, visible runny yolk) and over easy (briefly flipped, yolk still runny). To eliminate any risk of salmonella, aim for the equivalent of over hard -- the egg is flipped or covered and the yolk is fully cooked.

Hard-boiled egg while pregnant: the safest cooking method

The hard-boiled egg is the safest choice for pregnant women. The white and yolk are fully set, the internal temperature well exceeds 70°C, and any trace of salmonella is eliminated.

Cooking time and method

1. Place the eggs in a saucepan and cover them with cold water (the water should be about 2 cm above the eggs).
2. Bring to a boil over high heat.
3. Once the water returns to a boil, count 10 minutes of cooking time.
4. Immediately plunge the eggs into ice water for 5 minutes -- this stops the cooking and makes peeling easier.

Storage: a hard-boiled egg keeps for 7 days in the refrigerator in its shell (4 days if peeled). It is perfect for mixed salads, sandwiches, picnics, and protein-rich snacks.

Tip: to verify that a hard-boiled egg is fully cooked, spin it on a flat surface. A hard-boiled egg spins quickly and steadily; an insufficiently cooked egg wobbles.

Soft-boiled egg while pregnant: what you need to know

The soft-boiled egg (3 minutes of cooking) and the medium-boiled egg (5 to 6 minutes) have a yolk that is still liquid or creamy. This means the internal temperature has not reached the 70°C needed to eliminate potential salmonella:

• Soft-boiled egg (3 min): the temperature at the center of the yolk only reaches 60 to 65°C. The yolk remains liquid and the white is barely set.
• Medium-boiled egg (5-6 min): the yolk is creamy, semi-liquid. The internal temperature is around 65 to 68°C.

This risk is the same as for the general population -- salmonellosis is not more dangerous during pregnancy than outside of it. However, as for everyone, a well-cooked egg remains the safest option. If you are comfortable with the (low) risk of salmonellosis associated with a runny yolk, you can consume them. If you prefer peace of mind, opt for a hard-boiled egg or a well-cooked fried egg.

Omelette, scrambled eggs, and poached eggs while pregnant

Omelette while pregnant -- allowed if well cooked

The omelette is perfectly allowed during pregnancy, provided it is cooked through. Specifically, there should be no runny or "soft" part remaining in the center. A well-cooked omelette is firm across its entire surface. You can add vegetables, hard cheese (emmental, comté) or herbs for a complete and balanced meal.

Good to know: a so-called "runny" or "French-style" omelette (soft in the center) carries the same (low) risk of salmonellosis as for the general population, as the center does not reach 70°C. As a precaution, prefer a well-cooked omelette.

Scrambled eggs while pregnant -- recommended

Well-cooked scrambled eggs are an excellent choice. For maximum safety, cook them over low heat while constantly stirring until you get well-formed pieces -- count about 5 to 7 minutes. "English-style" scrambled eggs, creamy and barely set, carry the same (low) risk of salmonellosis as for everyone.

Poached eggs while pregnant -- what to know

Traditional poaching involves immersing a shell-free egg in simmering water for 3 to 4 minutes. The result is a white that is just set and a still-runny yolk. Even though the water is at 80-90°C, the yolk at the center generally does not exceed 65°C in such a short time, which is not enough to eliminate potential salmonella. The risk remains the same as for the general population. For greater safety, you can extend the cooking time (6-7 minutes) until the yolk is firm.

The risks: salmonella and pregnancy

The main health concern related to eggs is salmonellosis, an infection caused by the bacterium Salmonella enterica. According to data from French Public Health Agency, between 150,000 and 200,000 cases of foodborne salmonellosis are reported annually in France, making it one of the most common foodborne infections.

Important point: unlike listeriosis or toxoplasmosis, the risk of salmonellosis is not specifically increased during pregnancy. The same common-sense precautions apply to everyone: cooking eggs thoroughly remains the best prevention.

Symptoms of salmonellosis typically appear 6 to 72 hours after ingesting the contaminated food:

• Fever (often above 38.5°C)
• Acute diarrhea, sometimes bloody
• Vomiting and nausea
• Abdominal pain (cramps)
• Dehydration -- in case of a severe episode, make sure to stay well hydrated and consult your doctor

The good news: the bacterium Salmonella is destroyed at 70°C within seconds. A well-cooked egg -- with both white and yolk fully firm -- therefore poses no risk. This is why the cooking method is the determining factor.

Detailed nutritional value of eggs during pregnancy

Eggs are a true nutrient powerhouse for pregnant women. A medium-sized egg (approximately 60 g) provides the following:

How many eggs per day while pregnant? There is no strict limit. ANSES does not set a maximum, and recent studies have shown that dietary cholesterol (found in the yolk) has a limited impact on blood cholesterol in the majority of people. 1 to 2 eggs per day fit perfectly into a balanced diet during pregnancy, and it is an excellent way to meet the recommended choline intake, a nutrient that the majority of pregnant women lack.

Preparations with raw eggs: precautions

Beyond the cooking method of the egg itself, many everyday recipes and preparations contain raw or undercooked eggs. As a precaution, homemade preparations containing raw eggs should be consumed immediately after preparation and not stored (time and heat promote bacterial multiplication). Here is the complete guide:

Homemade vs. store-bought mayonnaise

Homemade mayonnaise is made from raw egg yolk emulsified with oil -- it can be consumed provided it is prepared and eaten immediately (do not store it). Store-bought mayonnaise (Hellmann's, etc.) is made from pasteurized eggs and poses no risk.

Tiramisu

The classic tiramisu recipe includes raw egg yolks beaten with sugar, mixed with mascarpone. If you make it at home, consume it immediately. Otherwise, you can also:

• Buy a store-bought tiramisu (pasteurized eggs)
• Make a homemade version without raw eggs, by replacing the eggs with whipped cream mixed with mascarpone
• Use pasteurized eggs sold in bottles at some grocery stores

Chocolate mousse

Traditional chocolate mousse is made from raw egg whites whipped into peaks. If made at home, consume it immediately after preparation. Store-bought chocolate mousses are generally made with pasteurized eggs or without eggs (cream-based) and pose no problem.

Crepe batter and crepes

Crepe batter contains raw eggs, but crepes are allowed during pregnancy -- provided they are well cooked on both sides. Cooking in the hot pan well exceeds 70°C and eliminates all risk. However, do not taste the raw batter!

Meringue: French, Italian, or Swiss?

There are three types of meringue, and their safety varies:

• French meringue (whites + sugar, then baked in the oven): if well baked in the oven (long time at low temperature), it is safe. But the whites are raw at the time of mixing -- do not taste the preparation before baking.
• Italian meringue: a sugar syrup cooked to 121°C is poured over the whites while whipping. The hot sugar partially cooks the whites, but the temperature cannot guarantee complete pasteurization of the entire volume. Not recommended during pregnancy if not baked in the oven afterward.
• Swiss meringue: the whites and sugar are heated in a double boiler to at least 70°C before being whipped. This is the safest version if the temperature is properly controlled with a thermometer.

Béarnaise and hollandaise sauce

These classic French sauces are made by emulsifying egg yolks with clarified butter in a double boiler. The temperature remains below 68°C (otherwise the sauce breaks), which is not enough to eliminate salmonella. If you make them at home, consume them immediately. Store-bought versions in jars or cartons generally use pasteurized eggs and are safe.

Artisanal vs. store-bought ice cream

Artisanal ice cream (ice cream parlor, pastry shop) may contain raw eggs in the custard base -- check with the vendor. Store-bought ice cream (supermarkets) is made from pasteurized ingredients and is safe. Sorbets (fruit and sugar-based, without dairy or eggs) are also safe.

General rule: store-bought preparations (mayonnaise, chocolate mousse, tiramisu, ice cream) use pasteurized eggs and are safe. For homemade preparations with raw eggs, the rule is simple: consume them immediately after preparation and do not store them.

Storage and freshness of eggs

Proper egg storage is essential to limit the risk of contamination. Here are the rules to follow:

How to check if an egg is fresh?

The water glass test is a reliable and simple method:

1. Fill a large glass or bowl with cold water.
2. Gently place the egg in it.
3. It sinks and stays flat at the bottom: the egg is very fresh (less than 7 days old).
4. It sinks but tilts slightly upward: the egg is about 2 to 3 weeks old -- still good, but consume quickly and cook well.
5. It floats to the surface: the egg is no longer fresh and should be discarded.

This phenomenon is explained by the air pocket inside the egg, which grows over time as water evaporates through the porous shell.

Storage rules

• Store your eggs in the refrigerator (between 2 and 6°C), preferably in their original box, pointed end down. Cold slows bacterial multiplication.
• Never wash eggs before storing them. The shell is covered with a thin natural protective film (the cuticle) that prevents bacteria from entering. Washing destroys this protection.
• Discard any egg with a cracked or fissured shell. A damaged shell allows bacteria to enter inside the egg.
• Follow the best-before date, indicated on the box. It is set at 28 days after the laying date. During pregnancy, preferably consume eggs that are less than 14 days old for optimal freshness.
• Never refreeze an egg or an egg-based preparation that has been thawed.

Everyday practical tips

• Wash your hands after handling raw eggs and before touching other foods -- salmonella can be found on the shell.
• Clean utensils (whisk, bowl, countertop) that have been in contact with raw eggs before using them for other preparations.
• At a restaurant, ask for your eggs to be well cooked. Do not hesitate to mention that you are pregnant -- restaurant professionals are aware of the precautions to take.
• Organic, free-range, or pasture-raised eggs: these labels guarantee better farming conditions, but they do not eliminate the risk of salmonella. An organic egg can be contaminated just like a conventional egg. The cooking rules remain the same regardless of the egg's origin.
• Farm or backyard eggs: farm eggs are not inspected like commercial eggs. Be particularly careful about cooking.
• When in doubt about an egg's freshness, use the water glass test described above or discard it.

Our expert's opinion

"Eggs are one of the foods I systematically recommend to my pregnant patients, for their exceptional richness in choline -- a nutrient that the majority of pregnant women are deficient in, yet which is crucial for fetal brain development. Salmonellosis related to eggs is not a risk specific to pregnancy: the same common-sense precautions apply to everyone. A well-cooked egg is the safest option, but there is no reason to prohibit less cooked eggs. I recommend 1 to 2 eggs per day, as part of a varied diet."

-- Dr Élie Servan-Schreiber, physician and founder of bienmangerenceinte.fr