Eggs are a useful food as part of a healthy balanced diet. Not only are they a great source of protein, but they also contain many vitamins and minerals too. And they can easily be incorporated or used to create a wide variety of quick and healthy meals. But it is always important to remember the risk of food poisoning that comes with eating eggs, and for this reason it is vital that you handle and cook them properly. This is especially true for anyone that might be vulnerable such as the unwell, pregnant women and the elderly.

As mentioned previously eggs are a great source of protein, vitamins and minerals. To be specific eggs are a useful source of vitamin D, vitamin A, vitamin B2, iodine, and protein. The is still no recommended limit on how many eggs people should eat and how often, but there's no doubt that incorporating them into a varied diet will be the most healthy option.

In addition to being very health eggs also have some negative impacts too, which is why they should only ever be one part of a balanced diet. Eggs contain cholesterol, and many of you may be aware that high cholesterol in someone's blood can mean an increased risk of heart disease. Although the amount of saturated fats that the average individual eats actually has more affect on the amount of cholesterol than eating eggs does. For anyone that is eating a varied diet it is only necessary to cut down on eggs if your GP or dietician has advised you to.

Eating raw eggs, or eggs that have runny yolks, or any food that is uncooked or that has been lightly cooked and contains raw eggs can cause risk of food poisoning. As mentioned vulnerable groups, such as pregnant women, babies and toddlers, the unwell, and the elderly, are at particular risk. Raw eggs are a risk because they contain salmonella, which can cause serious illness. Pasteurised eggs are a safer alternative when eggs are being lightly cooked, or not at all and served to any of these vulnerable groups Pasteurisation is a heat treatment that uses high temperatures to kill bacteria. Most eggs bought in stores are not pasteurised. Pasteurised eggs will normally come in liquid, dried or frozen form.

Whether you're cooking with pasteurised eggs or regular eggs it is useful to remember how important it is to store them safely, to avoid spreading bacteria from the eggs to other foods, utensils or work surfaces, and to ensure that both the yolk and white are solid before consumption. Although, people who do not fall into the vulnerable categories mentioned will have no problem eating soft-boiled eggs.