Eggcellent news! Not only are cooked eggs perfectly safe to eat during pregnancy, they are also a great way to boost nutrient intake for both mums and bubs.
The Kids Research Institute Australia expert Dr Debbie Palmer explains why eggs are a health super-food for pregnant women.
- Eggs are FULL of nutrients: The humble egg contains 13 different vitamins and minerals that are important during pregnancy, including vitamin A, iodine, folate and iron. They are also one of the richest sources of choline (which plays a vital role in baby’s brain and spinal cord development),and contain good levels of omega-3 healthy fats and antioxidants.
- A protein power hit: Just one serve of two eggs provides almost 100% of the additional protein needed during pregnancy.
- Cheap and versatile: Eggs are comparatively low cost and a really versatile alternative to meat. You can find some great egg recipes online here.
- Egg safety during pregnancy: Make sure you cook your eggs completely when eating them during pregnancy. If you’re boiling, frying or poaching, this means the white must be completely firm and the yolk has started to thicken.
- What to avoid: Do not eat any products with raw eggs during pregnancy as this can cause food poisoning. Avoid foods like home-made mayonnaise or aioli – commercial products are generally safe as they are heat-treated to destroy any potentially harmful bacteria. Steer clear of eating raw cake or pancake batter and foods like mousse – if you aren’t sure, it’s always safer to check.
- Egg storage: Make sure you always keep eggs in the fridge in the carton they came in, to keep them separate from other foods. Check the best before date before eating, and avoid eggs with cracked or dirty shells.
The Kids Research Institute Australia is studying egg and nut allergies in babies and investigating whether what the mother eats has an impact on the child’s chances of developing an allergy.
Read more about the PrEggNut study and follow the links if you’d like to be involved.