Raw or partially cooked eggs are safe for pregnant women to eat, according to a safety committee.
The Advisory Committee on the Microbiological Safety of Food (ACMSF) said that the risk of salmonella from UK eggs produced to Lion code or equivalent standards should be considered "very low".
‘Eggs should be stored in proper conditions and consumed within best before dates to prevent the risk of food poisoning.’
The safety committee said that eggs could be served raw or lightly cooked to "vulnerable" groups like children, pregnant women and the elderly.
The report said: "There had been a major reduction in the microbiological risk of salmonella in the UK hen shell eggs since a report ACMSF produced in 2001.
The recommendation to classify certain eggs as "very low risk" applies only to UK hen's eggs produced under Lion code.
However, proper storage and eating eggs within the best before dates must be followed.
The Food Standard Agency (FSA) advises members of vulnerable groups against eating "raw eggs, eggs with runny yolks or any food that is uncooked or only lightly cooked and contains raw eggs" due to the risk of food poisoning.
But the FSA has now launched an eight-week consultation in response to the report.
"The consultation is inviting views on the recommended changes to the FSA's advice from a range of stakeholders, including food and hospitality industries, consumer and enforcement bodies, and health care practitioners," it said.