Eggs are a powerhouse of essential nutrients, vitamins, and minerals, and are generally safe to eat during pregnancy. To begin with, they are rich in protein, which helps in the cell growth of the developing baby. They also contain Omega-3, a fatty acid that assists in the baby’s overall growth and brain health, and prevents neural tube defects in the baby. The ample amount of vitamin D in egg prevents abnormal bone growth, fractures, or rickets in babies and prevent serious conditions like gestational diabetes, preterm birth, and low birth weight.
However, pregnant women must refrain from eating raw or half-boiled eggs as they may contain salmonella, an bacterium that may cause infections leading to premature labour, uterine contractions, dehydration, diarrhoea and vomiting, and hard boiled or cooked eggs instead.