Eggs can be a useful addition to a healthy balanced diet, but lots of pregnant women question whether it is safe to eat them raw or lightly-cooked.
In the 1980s, the Department of Health recommended that pregnant women should avoid uncooked dishes involving raw eggs and should not eat eggs that are lightly cooked. This was due to concerns around bacteria called salmonella that was often found in uncooked eggs. Pregnant women are more at risk of infection from food poisoning, which can be caused by salmonella.
The Food Standards Agency reviewed its advice in 2017, confirming it is safe to eat raw or runny eggs if they are produced under the British Lion Code of Practice (have a lion stamp on them). More than 90% of UK eggs are produced under this scheme. You can also eat foods that have raw British Lion eggs in them, like mousse and mayonnaise.
Can I eat eggs that are not Red Lion?
You can still eat eggs that are not British Lion, or not from hens, but make sure the whites and yolks are cooked thoroughly. Otherwise there is a risk of salmonella which can cause food poisoning.