Pregnancy food checker · United States
Can I eat runny eggs while pregnant?
For readers in the United States, FDA advises cooking eggs until both yolk and white are firm. Preparation and pasteurization matter more than the name of the breakfast dish.
Short answer
Choose eggs with firm yolks and whites. For recipes served raw or partly cooked, FDA advises using pasteurized eggs or egg products; refrigeration and careful handling still matter.
What to check before eating
- Are the yolk and white fully set?
- Were pasteurized eggs used?
- Is there raw egg in sauce, mousse or dressing?
How to prepare or order eggs
Check and refrigerate the eggs
Buy refrigerated eggs with clean, uncracked shells. Keep them refrigerated at 40°F (4°C) or below. Check for pasteurization when a recipe will leave the egg raw or partly cooked.
Guidance sources: FDA [2]
Cook the egg, then check the rest of the dish
For a fried or boiled egg, cook until yolk and white are firm; scrambled eggs should not run. For baked egg dishes, use 160°F (71°C) without meat or poultry, and 165°F (74°C) with either.
Guidance sources: FDA [2], CDC [3]
Continue reading: Can I eat quiche while pregnant?
Check sauces and clean up
Ask about raw egg in dressings or sauces and whether pasteurized eggs were used. Wash hands and utensils after raw-egg contact. Choose another sauce when its preparation cannot be confirmed.
Guidance sources: FDA [2], FDA [1]
Continue reading: Can I eat mayonnaise while pregnant?
Ordering breakfast without guessing
A cooking style tells the kitchen what you like. Add the doneness you need, then check anything spooned over the egg.
| On the menu | What to ask | Before the first bite |
|---|---|---|
| Over-easy, sunny-side-up or soft-boiled | “Please cook both the yolk and white until firm.” | If the yolk still runs when cut, ask for it to be cooked through. Guidance sources: FDA [2] |
| Scrambled eggs | “Fully set, with no liquid egg left.” | Check the egg itself, not just whether the plate is hot. Guidance sources: FDA [2] |
| Eggs with a house-made sauce | “Does the sauce contain raw egg, and is it pasteurized?” | If the answer is unclear, order the cooked egg without that sauce. Guidance sources: FDA [1] |
For a quiche or breakfast casserole, check the filling and center temperature in the linked quiche guide.
A few more questions
Does organic or free-range mean pasteurized?
Confirm pasteurization on the label rather than relying on farming terms. FDA describes pasteurized shell eggs and liquid egg products as options for recipes otherwise served raw or partly cooked.
Guidance sources: FDA [1]
Can I use a fixed boiling time?
Use firm yolks and whites as the endpoint. Egg size, starting temperature and cooking method vary, so the same number of minutes can give different results.
Guidance sources: FDA [2]
Do pasteurized eggs still need refrigeration?
Yes. Keep refrigerated eggs at 40°F (4°C) or below. Pasteurization does not replace cold storage or clean utensils.
Guidance sources: FDA [2]
Background and other choices
What matters for runny eggs
- Undercooked eggs can carry salmonella.
- Pasteurized eggs reduce risk.
- Sauces and desserts can also contain raw egg.
Safer next steps
- Order eggs hard-cooked.
- Use pasteurized eggs for homemade recipes.
- Skip raw egg sauces when unsure.
When to contact a clinician
Contact your prenatal clinician if you ate a food discussed here and feel unwell, have been told you have a higher-risk pregnancy, or need advice for your individual circumstances. Seek urgent medical care for severe or rapidly worsening symptoms.
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runny eggs · All foods →Sources and editorial context
The food advice and preparation steps draw on the references below. Follow the links if you would like to read the original guidance in full.
Can I Eat Editorial Team. Published for readers in United States. Content last updated 2026-09-10.
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