Can You Eat Over Medium Eggs While Pregnant?

Is It Safe To Eat Over Medium Eggs When Pregnant?

Yes, you can eat over medium eggs when pregnant. Eggs are a great source of protein and other nutrients, but it’s important to avoid raw or undercooked eggs due to the risk of salmonella infection.

Other Egg Preparations That Are Safe To Eat When Pregnant:

Poached Eggs – A poached egg is cooked in hot water, which makes it safe to eat. This is a great way to prepare eggs if you’re dealing with morning sickness or an aversion to the taste of raw eggs.

Hard Boiled Eggs – Another easy way to enjoy eggs is by hard boiling them. Boil for 10 minutes, then drain and cool before peeling away the shell.

Soft Boiled Eggs – Soft boiled eggs are still raw, but they’re cooked just enough to make them safe to eat. They’re perfect for those who want the taste of a hard boiled egg without the hassle of peeling it.

Scrambled Eggs – Scrambled eggs are also safe to eat when pregnant because they’re cooked in butter or oil on low heat until fluffy and light yellow in color.

Omelets – An omelet is a great way to get your eggs in without having to peel them first. Simply crack two or three eggs into a bowl, add some salt and pepper, then mix together with a fork before pouring into a greased pan. Cook on low heat until the bottom is set, then flip over and cook until done.

What’s An Over Medium Egg?

Over medium is another way of saying “halfway between hard and soft boiled eggs.” The yolk is cooked until it’s just firm, but the white will still be runny enough to pour out easily.

What Are The Benefits Of Eating Eggs When Pregnant?

Eggs are full of protein, vitamins, and minerals that are essential for growing babies. They’re also easy to prepare, so it’s easy to incorporate them into your diet if you need more nutrients.

In fact, a study in the Journal of Human Nutrition and Dietetics found that pregnant women who ate eggs at least three times per week were less likely to gain weight during pregnancy than those who didn’t eat eggs at all.

Foods and Beverages You Should Avoid During Pregnancy

Some foods should only be eaten occasionally, while others should be altogether avoided. Here are some foods and drinks to avoid or consume in moderation when expecting.

Mercury-rich seafood should be avoided

Seafood can be a fantastic source of protein, and many fish contain omega-3 fatty acids that can help your baby’s brain and eye development. The mercury levels in some fish and shellfish, however, may be harmful. The developing neural system of your child could suffer from too much mercury.

The likelihood of mercury content increases with fish size and age. The Food and Drug Administration (FDA) recommends that you abstain from during pregnancy:

  • Bigeye tuna
  • King mackerel
  • Marlin
  • Orange roughy
  • Swordfish
  • Shark
  • Tilefish

What then is safe? Some varieties of seafood don’t have much mercury in them. Two or three servings of seafood per week, or 8 to 12 ounces (224 to 336 grams), are advised by the 2020–2025 Dietary Guidelines for Americans. Consider:

  • Anchovies
  • Catfish
  • Cod
  • Herring
  • Light canned tuna
  • Pacific oysters
  • Pollock
  • Salmon
  • Sardines
  • Shad
  • Shrimp
  • Tilapia
  • Trout

However, limit white (albacore) tuna to 6 ounces (168 grams) a week.

Undercooked, raw, or contaminated seafood should be avoided

To avoid harmful bacteria or viruses in seafood:

  • Avoid raw fish and shellfish. The following foods should not be eaten raw or undercooked: sushi, sashimi, ceviche, oysters, scallops, and clams.
  • Avoid refrigerated, uncooked seafood. Nova style seafood, lox, kippered, smoked, or jerky are a few examples. If smoked seafood is a component of a casserole or other cooked meal, it is acceptable to consume it. Versions that are canned and shelf-stable are also secure.
  • Understand local fish advisories. Pay attention to regional fish warnings if you consume fish from nearby waters, especially if water pollution is an issue. Eat no more fish that week if you have any doubts about the security of the fish you have already consumed.
  • Cook seafood properly. Fish should be cooked to a temperature of 145 F. (63 C). Fish is considered to be finished when it flakes and becomes opaque all throughout. Cook the lobster, scallops, and shrimp until they are milky white. Oysters, mussels, and clams should be cooked until their shells open. If any don’t open, throw them away.

Undercooked meat, poultry, and eggs should be avoided

When you are pregnant, you have a higher risk of getting bacterial food poisoning. It is possible that your reaction would have been more severe if you were not pregnant. The effects of food poisoning on infants are rare.

To prevent foodborne illness:

  • Fully cook all meats and poultry before eating. Use a meat thermometer to make sure.
  • Cook hot dogs and luncheon meats until they’re steaming hot — or avoid them completely. They can be sources of a rare but potentially serious foodborne illness known as a listeria infection.
  • Avoid refrigerated pates and meat spreads. Canned and shelf-stable versions, however, are OK.
  • Cook eggs until the egg yolks and whites are firm. Raw eggs can be contaminated with harmful bacteria. Avoid foods made with raw or partially cooked eggs, such as eggnog, raw batter, and freshly made or homemade hollandaise sauce, and Caesar salad dressing.
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