Pregnant women should be cautious when consuming poached eggs due to the potential risk of foodborne illness from undercooked eggs. Poached eggs, like soft-boiled or sunny-side-up eggs, typically have runny yolks, which may not be fully cooked. This can increase the risk of exposure to harmful bacteria, such as Salmonella, which can cause food poisoning and pose serious health risks to both the mother and the baby.
To minimize the risk, pregnant women should ensure that eggs are cooked until both the white and yolk are firm. If you choose to eat poached eggs, make sure they are prepared using pasteurized eggs, which are treated to kill harmful bacteria. Pasteurized eggs are generally safer for pregnant women.
If in doubt, it’s always best to consult with a healthcare professional for personalized advice.
