Eggs??

Discussion in 'Pregnancy - First Trimester' started by jiggerlypuff, Apr 6, 2011.

  1. jiggerlypuff

    jiggerlypuff Well-Known Member

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    all I want to eat at the moment is boiled eggs that are runny with soilders, but I can't remember if I have to be careful when it comes to eating eggs?
    advice pls???
     
  2. Coffee Lover

    Coffee Lover Mum of 3, Expecting No. 4

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  3. stouffer

    stouffer Well-Known Member

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    Hard boiled is the advice unfortunately :(

    I'm dying for a runny egg.
     
  4. Leeworthy

    Leeworthy Well-Known Member

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    My wife has eaten runny (over easy) eggs for weeks now, and hasn't had any problems, although ours are farm fresh from our own chickens, not sure if that makes the difference.
     
  5. Tampa

    Tampa Guest

    No runny eggs is what my book says - risk of salmonella/listeria? I'd love a runny fried egg sandwich with brown sauce :(

    That's why we're not to eat homemade mayonnaise too. I was wondering about squishy chocolate brownies, I suppose they are uncooked in the middle hence the texture? And also carbonara?
     
  6. Wind

    Wind Well-Known Member

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    Unfortunately the others are correct. Runny is out. I am dying for some over easy eggs on toast. ~*~sigh~*~
     
  7. TadpoleandI

    TadpoleandI Well-Known Member

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    yep boiled only for now:nope:

    I have start to write a menu for everything I would eat if I could. It changes day to day but helps me deal with the need.
     
  8. Maman

    Maman Guest

    good quality eggs i beleive arent too much of a problem. i know eggs like clarence court eggs come from chickens that are vaccinated i wouldnt do it every day but if the craving just wouldnt go then id have one.
     
  9. lynnikins

    lynnikins Well-Known Member

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    in the UK so long as they are Lion stamped they should be ok but its up to you, the risk is small from one egg but the consequences are potentially disasterous

    theres a sticky link in the top of pregnancy club that has a do/dont food list
     
  10. LittleMum

    LittleMum Mum to 22 mth old and ttc

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    I've been eating lots of eggs cos doc and mw said that they're good for the baby!
    I just fry mine and then turn them over before I dish up so that the yolk is still a bit runny but the white is completely cooked all the way through!
    It's raw egg whites that are the really dangerous bit, UK lion stamped eggs with runnyish yolks should be fine though
     
  11. Tampa

    Tampa Guest

    After all this chat I just had a huge omelette with loads of cheddar and Philadelphia on it. Nomnomnomnomnom! All cooked, and all tasty. :) x
     
  12. jiggerlypuff

    jiggerlypuff Well-Known Member

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    thx for all the advice, I'm dying for runny eggs but have decided to avoid for the moment as still under 12 weeks, why is it when ur pregnant you always want what you can't have!! lol
     
  13. Perfect_pink

    Perfect_pink Well-Known Member

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    I have had dippy eggs and soilders just make sure the white is cooked and not slimey, i wouldnt have it everyday but occasionally isnt gonna hurt and as for fried eggs like one of the other girls said i just flip it over tillthe tops cooked but still runny in the middle !
     
  14. Clobo

    Clobo Proud Mama!!

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    Hi

    My midwife told me runny eggs are fine as long as they are "salmonella-free" and I found this link below ...

    https://www.netmums.com/food/Eggs_for_breakfast_lunch_amp;_supper.300/

    Buy Lion stamped eggs - these are inoculated against salmonella.
    Buy and eat very fresh eggs - the longer eggs hang around the more any salmonella bugs present will multiply.
    Store eggs in the fridge after purchase.
    Avoid cracked and dirty eggs.
    Cook eggs thoroughly especially for children under school age.
     
  15. allaboard

    allaboard Well-Known Member

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    I think the point about eggs (and products that may potentially have eggs in like coleslaw) is that they must be pasturised...pasturisation takes place at 142 degrees for 3 and a half minutes or 5 for jumbo eggs. Given that eggs begin to cook at 160 degrees, and scramble at 180 degrees, they therefore don't need to be hard boiled all the way through and can appear raw actually but still pasturised and free of bacteria such as salmonella. I've recently eaten homemade ice-cream made with "raw eggs", and also poached with a soft middle....yummy x
     

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