Eggs are nutrient-rich foods good for both the mother and the developing baby. The benefits of including them in your maternal diet are mentioned next:
it is safe to eat eggs during pregnancy, provided they are completely cooked or pasteurized. Raw or undercooked eggs contain harmful bacteria such as salmonella that are likely to cause food poisoning. Cooking and pasteurizing the eggs will kill the bacteria, and it will reduce the risk of salmonella poisoning.
According to Healthline here are the benefits of eating eggs during pregnancy.
1. Rich protein sources: Protein is essential for the healthy development of the baby as every fetal cell is made of protein. Eating eggs in sufficient quantities can be helpful for the growing fetus (2). Eggs are a complete source of protein since they contain all nine essential amino acids, which the body cannot synthesize.
2. They are versatile. There are so many ways to cook and enjoy eggs, you probably will never tire of them! But if you need a little inspiration, here are a few ways you can cook them during pregnancy: hard-boiled, soft-boiled, poached, over medium, fried, scrambled, or an omelette. Just avoid using them in smoothies or in any raw to avoid food-borne illnesses.