Eggs are fine but with some provisos
Why you shouldn’t leave them out
Egg white is a source of high quality biological protein which, like meat or fish, provides the amino acids that are essential for building muscle tissue. Egg yolk contains antioxidants and a nutrient (choline) that is necessary for the development and functioning of the brain.
Eggs in general are rich in vitamins A and D, which are important for building bones. With a high iron content, eggs participate in red blood cell production, anti-anaemia. Eggs are used in numerous recipes, are low in calories (145Kcal/100g) provided they are not fried or coated in lashings of mayonnaise, and can be used to vary special diet menus.
Contrary to general belief, eggs not to raise your cholesterol level when eaten in moderation and provided you do not already suffer from hypercholesterolemia. Unless otherwise advised by your doctor, you can eat up to four a week.
When it is better to avoid them
If eaten raw:
soft boiled, to bind a sauce, make a chocolate mousse or home made mayonnaise, eggs can carry listeria or salmonella, both bacteria are dangerous during pregnancy. Eggs should always be eaten thoroughly cooked.
If the shell is cracked:
germs can have found their way in, so there is a risk of listeriosis. Throw it away without hesitation.
If the shell is dirty:
do not wash it as it would become porous to germs, but systematically wash your hands after handling an egg that could have salmonella, which cannot be seen.