Pregnancy food guidance, in plain English

Eggs

British Lion eggs are safe in any form during pregnancy, including runny. Eggs without the Lion mark should be cooked until both white and yolk are firm.

Safe to eat
Eggs

Since 2017, NHS guidance has stated that eggs produced under the British Lion Code of Practice — identified by the red Lion stamp on the shell and box — are safe to eat runny, soft-boiled, or even raw during pregnancy. Lion eggs come from hens vaccinated against Salmonella. This means soft-boiled dippy eggs, hollandaise sauce, and homemade mayonnaise made with Lion eggs are all safe. Eggs without the Lion mark — including imported eggs, market eggs, and eggs from your own hens — should be cooked until both white and yolk are completely firm, as they carry a higher Salmonella risk.

What to be aware of

  • Look for the British Lion stamp — Lion eggs are safe runny or lightly cooked.
  • Eggs without the Lion mark should be cooked until both white and yolk are completely firm.
  • Avoid dishes containing raw non-Lion eggs — e.g., homemade mayonnaise or some mousses.
  • Shop-bought mayonnaise is made with pasteurised egg and is safe.
  • If you are outside the UK, follow the equivalent of the 'no Lion mark' advice and cook eggs through.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

US guidance

The British Lion mark scheme is UK-specific. In the US, the FDA advises pregnant women to avoid raw or undercooked eggs entirely, including dishes made with raw egg, as there is no equivalent nationwide vaccination programme. If using non-Lion eggs, cook until both yolk and white are firm.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Soft-boiled eggs with soldiers

Soft-boiled eggs with soldiers

The classic soft-boiled dippy egg — safe during pregnancy with British Lion eggs.

Pregnancy tip: Only safe with British Lion-marked eggs. Without Lion eggs, boil for an extra 2–3 minutes to make them fully hard-boiled.

Ingredients

  • 2 British Lion eggs
  • 2 slices thick white or brown bread
  • Butter
  • Salt and pepper

Method

  1. Bring a small saucepan of water to a rolling boil.
  2. Gently lower eggs into the water with a spoon.
  3. Boil for 5–6 minutes for a runny yolk (Lion eggs only).
  4. Toast and butter the bread, cut into soldiers.
  5. Tap and remove the top of the eggs, season, and serve.
Shakshuka

Shakshuka

Eggs baked in a rich spiced tomato sauce — a satisfying and nutritious meal any time of day.

Pregnancy tip: Cook until the egg whites are fully set. The yolks can be left slightly runny if using Lion eggs, or cooked through if using non-Lion eggs.

Ingredients

  • 4 British Lion eggs
  • 1 tin chopped tomatoes
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Half tsp chilli flakes (optional)
  • 1 tbsp olive oil
  • Fresh parsley and crusty bread to serve

Method

  1. Heat olive oil in a wide, lidded frying pan over medium heat.
  2. Soften onion and pepper for 5 minutes.
  3. Add garlic and spices and cook for 1 minute.
  4. Add tomatoes, season with salt, and simmer for 10 minutes.
  5. Make 4 wells in the sauce and crack an egg into each.
  6. Cover and cook for 5–7 minutes until whites are fully set.
  7. Finish with fresh parsley and serve with bread.