Hardly anyone would claim that the runny yolk of a crispy fried egg isn’t delicious, but is fried egg even allowed during pregnancy?
Pretty much everyone knows that eggs can be a risk of salmonella, so what can be done to eliminate the risk of transmission?
How can I tell if the egg is fresh and what are the differences between the different egg grades?
As a pregnant woman, should I only use organic eggs because they might be healthier and salmonella cannot colonize them?
Are eggs really that healthy, or can they be harmful due to their high cholesterol content? What nutrients do they provide? How often should they be on the menu?
In this article you will find the answers.
Fried eggs during pregnancy – Please eat them thoroughly cooked
You are probably already aware that you have to change your diet when you are pregnant and should avoid raw foods of animal origin.
This applies to raw meat such as Mett and Teewurst , under certain circumstances also to salami , to dairy products made from raw milk and of course also to raw eggs.
Pathogens such as listeria can settle and multiply on raw meat and food, making the risk of contracting listeriosis or toxoplasmosis too high.
These bacteria and microbes usually do not cause serious problems for healthy adults, but during pregnancy your immune system is weakened and they can lead to complications that are dangerous for you and your baby and, in the worst case, cause premature birth or miscarriage.
Even with raw eggs, the risk of salmonella infection is very high, which can also lead to unpleasant health problems, which is why you should eat your scrambled eggs, fried eggs and boiled eggs without any raw parts.
Unfortunately, this also means you won’t be able to enjoy sauces and desserts like tiramisu, chocolate mousse, hollandaise sauce , and fresh mayonnaise in restaurants during pregnancy. Raw eggs are used in their preparation.
But if you’ve grown fond of these treats, you don’t have to miss out on them, because there are great recipes for tiramisu and also for homemade mayonnaise without eggs that are suitable for pregnant women.
Can you eat fried eggs during pregnancy? – You don’t have to avoid eggs during pregnancy! You just need to make sure they’re cooked for a long time or thoroughly.
In the case of fried eggs, this means that you have to forgo the tempting runny yolk, as this is where bacteria could be found and increase the risk of salmonella poisoning or infection.
A salmonella infection leads to gastrointestinal complaints such as vomiting and diarrhea, headaches and fatigue, and chills and fever.
Even if the salmonella is not transmitted to your baby in the womb, such poisoning is still dangerous because you lose a lot of fluid and are extremely weak.
This means that when preparing the fried eggs, you should fry them in the pan for at least 3 minutes on both sides, i.e. until no raw parts are visible anymore.
You should also fry the scrambled eggs well so that there are no liquid parts left and boiled eggs should have been in boiling water for at least 7 minutes so that the breakfast egg is not soft-boiled but hard.
You should also wash your hands thoroughly after contact with eggshells, as salmonella primarily collects on the shell and may leave residue on your skin. And, of course, the eggs should be fresh!
There is a simple trick you can use to determine this, which is recommended by the Bavarian State Office for Health and Food Safety:
Fill a glass with water and place the egg in it.
If it’s fresh, it will sink horizontally to the bottom and stay there. If it lifts up slightly, it’s probably a bit older. If it’s no longer fresh, it will float to the surface and you’d better not use it anymore.
By the way, you should be careful when blowing out eggs at Easter: First, wash the raw eggs thoroughly and blow them out with a straw rather than your mouth, as there could be salmonella on the shell.
But how long do eggs last and why is eating eggs recommended for pregnant women despite possible risks?
Fried eggs during pregnancy – quality classes, handling and shelf life
In Germany, around 17 billion eggs are consumed annually, with around half being used in private households.
This is no wonder, because eggs can be processed in more ways than almost any other food and we need them for baking cakes, cooking, breading or for breakfast.
Not all eggs are created equal. There are different quality and weight classes, as well as different types of farming. A distinction is made between barn-raised, free-range, and organic farming.
Pregnant women in particular are always advised to choose organic eggs because the chickens are supposedly happier in organic farming, have more space, are allowed to roam freely and are not given any medication.
However, the run is rarely used because chickens are naturally forest edge dwellers and are reluctant to go from the coop to open meadows.
When poultry is allowed to go outside, it can become infected by the parasitic droppings of wild animals, which is why the failure rate in organic farming is so high.
Nevertheless, organic eggs are the best choice, especially those from Bioland, Demeter and Naturland, which meet demanding standards.
By the way, you can look for eggs that were laid in so-called mobile coops, which do not house so many chickens and are not moved around.
You will often come across Grade A eggs at the market or supermarket.
In order to be labeled with this symbol, the eggs must meet certain criteria: the shell must be intact and clean, the smell must be neutral and the egg white must be truly clear.
But eggs of quality class B, which do not meet such criteria, are also used, namely in industry.
In terms of weight, eggs are available in sizes S, M, L, and XL. Medium (M) and large (L) eggs are the most common sizes in stores.
In addition to the quality and weight class, eggs must also be labelled with the so-called producer code, which, in addition to the indication of the farming method (0 for organic, 1 for free-range, 2 for barn and 3 for cage), also provides information on the country of origin (DE).
Incidentally, traditional cage farming has been banned in Germany since 2009. Once an egg is laid, it can be stored for about 28 days.
Manufacturers are required to indicate the best-before date on the packaging. Fresh eggs should always be stored in the refrigerator.
Fried eggs during pregnancy – eggs as a source of important nutrients
Eggs are true all-rounders because they not only provide us with the full package of important nutrients, but also the ingredients that our body needs to utilize them.
These include proteins, B vitamins as well as vitamins A, D, E and K, minerals such as calcium, iron, magnesium and zinc and also the important trace element iodine.
According to the Nutrition Information Service, there is no difference in the ingredients between white and brown eggs. The color of the shell depends on the breed of chicken.
You will probably be surprised to read that organic eggs are not actually healthier than eggs from other farming systems.
The difference in husbandry isn’t reflected in the ingredients, but rather in the lighter color of the yolks in organic eggs. This is because organic feed is prohibited from containing colorings.
Eggs are often criticized for their high cholesterol content. While cholesterol is very important for us, the body can also produce this substance itself.
Too high a cholesterol level can have a negative impact on the cardiovascular system, which is why the German Nutrition Society recommends eating eggs only in moderation.
So it shouldn’t be more than three to five eggs per week.
Fried eggs during pregnancy – if you are allergic to egg white
As a rule, the human body can easily utilize protein, which is contained in fairly high amounts in eggs, but some young children may be allergic to chicken egg white.
It is suspected that this may be related to a genetic predisposition to atopic dermatitis. Such an allergy manifests itself in symptoms such as nausea, abdominal pain, or even asthma.
In many cases, the child’s immune system gets used to the protein over time, but medical examination and supervision are essential.
Final thoughts
During pregnancy, you should not consume raw foods of animal origin to prevent pathogens from having a harmful effect on you and your unborn child.
Unfortunately, you will have to avoid certain foods and foods that you might otherwise have eaten regularly for a few months.
So you should say goodbye to the particularly delicious runny yolk of fried eggs during pregnancy, as it could contain salmonella and listeria.
The advice is: Fry well on both sides so that no raw parts remain.
Since you should be especially careful with eggs during pregnancy and pay attention to the freshness and origin of the food, I have summarized in this article which types of eggs are kept and which quality classes there are and how you can determine whether a raw egg is still fresh if you have lost the packaging.
Despite certain risks, you should not avoid eggs during pregnancy because they provide you with important nutrients and also the ingredients that your body needs to be able to use them.
So, boil your breakfast egg for a long time, fry your scrambled and fried eggs well and enjoy your meal!
