Egg drop soup, a simple preparation of seasoned broth thickened with cornstarch and swirled with whisked egg ribbons, is a frequent craving for many. The good news for pregnant individuals is that this soup is generally considered safe to consume when it has been properly prepared. While the soup offers protein and hydration, its safety rests on how the egg is cooked, the nutritional content of the broth, and the overall handling of the food.
The Critical Question of Egg Preparation
The primary concern regarding egg drop soup is the safety of the egg itself, which centers on the risk of Salmonella bacteria. Salmonella can cause foodborne illness, which may lead to fever, dehydration, and vomiting, posing a serious concern during pregnancy. The method of preparation for egg drop soup is the key factor that minimizes this risk.
Traditional preparation involves “dropping” the whisked egg into a vigorously boiling broth. The high temperature of the liquid flash-cooks the egg almost instantly, creating the characteristic fine, cooked ribbons. For eggs to be considered safe, they must reach an internal temperature of at least 160°F (71°C), which the boiling broth easily achieves.
The risk of undercooked egg only occurs if the broth is not sufficiently hot, or if a large volume of egg is added too quickly, dropping the broth’s temperature significantly. When ordering from a reputable restaurant, the egg is almost certainly fully cooked. If there is any doubt, the soup should be steaming hot upon arrival, with the egg appearing opaque and fully set, not translucent or runny.
Understanding Sodium and Flavor Additives
Once the egg safety concern is addressed, the focus shifts to the nutritional content of the broth, specifically sodium and flavor enhancers. Restaurant-prepared egg drop soup is often very high in sodium, with a single cup sometimes containing between 800 and 1,400 milligrams. This high level is due to concentrated broth bases and seasoning blends used in commercial kitchens.
Monitoring sodium intake is particularly important during pregnancy, as excessive consumption can contribute to fluid retention and may be a factor in managing blood pressure. While the occasional serving is unlikely to cause an issue, frequent consumption of high-sodium soups should be considered within the context of the recommended daily sodium limit. Requesting a low-sodium preparation or choosing a homemade version using reduced-sodium broth can help manage this dietary concern.
The soup may also contain Monosodium Glutamate (MSG), a common flavor enhancer. Regulatory bodies generally recognize MSG as safe for consumption, including during pregnancy. The body processes the glutamate in MSG similarly to the glutamate found naturally in foods like cheese and tomatoes. Although some individuals report sensitivity, experiencing symptoms like headaches or flushing, there is no scientific evidence suggesting it poses a risk to the fetus.
General Food Safety When Ordering Out
When consuming any takeout or restaurant food during pregnancy, general food safety protocols are important, particularly regarding holding temperatures and leftovers. The soup should always be delivered or served steaming hot, which helps ensure any potential bacterial contamination, such as Listeria monocytogenes, has been eliminated. Listeria is a bacteria that can grow even at refrigeration temperatures and is destroyed by heat.
Perishable cooked foods, including soup, should not be allowed to remain in the “temperature danger zone”—between 40°F (4°C) and 140°F (60°C)—for more than two hours. If the soup is not immediately consumed, it must be refrigerated promptly in shallow containers to cool quickly.
Reheating leftovers is safe, but it must be done thoroughly. Any reheated leftovers should reach an internal temperature of 165°F (74°C) before being eaten. Bringing the soup to a full rolling boil on the stovetop is the best way to ensure this safe temperature is achieved. Avoiding lukewarm temperatures and following these simple reheating guidelines helps prevent the growth of harmful bacteria.