The danger of raw eggs

Raw or undercooked eggs can carry harmful organisms such as E.Coli and Salmonella, which in turn can infect a pregnant woman during pregnancy leading to an intestinal infection.

The following food can contain raw or undercooked eggs and should be avoided during pregnancy:

• Raw batter, filling, or cookie dough made with raw eggs
• Eggnog and other egg-fortified beverages that are not thoroughly cooked
• Homemade and fresh-made dressings and sauces made with raw eggs -
• Caesar salad dressing
• Béarnaise sauce
• Hollandaise sauce
• Aioli sauce
• Mayonnaise
• Desserts like: Homemade ice cream; Mousse; Meringue; Tiramisu

Egg safety tips

• Cook eggs thoroughly until the yolks and whites are firm.
• Cook scrambled eggs until they're firm throughout.
• Use store-bought products of the foods listed above, which are often already cooked or pasteurized.
• Make recipes that call for raw eggs safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly.
• Purchase pasteurized eggs. These eggs can be found in some supermarkets and are labeled "pasteurized." Here are several types consumers can buy: