Even if you like them, it’s best to avoid

Eggs are a familiar, nutritious, and affordable food with many ways to prepare. However, not all eggs or egg preparations are beneficial to your health. Besides the risk of eating too many eggs, nutrition expert Dr. Wang Bin from Beijing warns of six types of eggs that can easily harm your internal organs. It’s best to minimize or avoid consuming these eggs whenever possible:

1. Partially Developed (Spoiled) Eggs

Some believe that partially developed eggs benefit vitality, but Dr. Wang calls this a misconception. Eggs with interrupted development undergo biological changes, making them prone to spoilage, bacterial contamination, and to.xin production. The shell loses its protective ability, allowing harmful bacteria to enter. Eating such eggs can cause food po.isoning, bloating, diarrhea, and long-term da.mage to the stomach, liver, and kidneys.

2. Raw or Undercooked Eggs

Raw or soft-boiled eggs are popular because people think they preserve nutrients. However, Dr. Wang explains the body only absorbs about 81% of nutrients from raw eggs compared to 98% from fully cooked eggs. More importantly, raw eggs can harbor Salmonella bacteria and avian flu viruses, which cause diarrhea, digestive disturbances, or poisoning. If you can’t avoid raw eggs, at least limit intake, choose clean, sourced eggs, and ensure hygienic preparation.

3. Eggs with Cracked Shells

Cracked eggs are unsafe due to high contamination risks. The U.S. Centers for Disease Control and Prevention (CDC) warns that eggshells may contain Salmonella bacteria, which cause severe food poisoning and can be fatal. Cracks allow bacteria to easily enter the egg, posing health hazards. Dr. Wang advises discarding cracked eggs and avoiding storing or reusing them.

4. Eggs with Brown or Black Spots

Eggs with brown or black spots may indicate the hen’s vitamin or methionine deficiency. These spots can also signal that the egg is old or spoiled. Such discoloration means the egg’s structure and quality have deteriorated. Dr. Wang cautions against frequently consuming these eggs as they may ha.rm the liver, kidneys, and intestines.

5. Cooked Eggs Left Overnight

Cooked eggs are highly susceptible to bacterial growth if stored improperly, even in the fridge. E.coli and Salmonella can multiply rapidly if eggs are not fully cooked or poorly preserved. Dr. Wang explains that protein-rich eggs can spoil and produce to.xins over time, causing stomach pain, diarrhea, nausea, and potential damage to the liver, kidneys, and pancreas. It’s best to consume cooked eggs within 2 hours or within 1 hour if the temperature is above 32°C (90°F). Even refrigerated eggs should not be kept overnight.

6. Washed Eggs Stored in the Refrigerator

Washing eggs before storing may seem hygienic, but it actually removes the natural protective coating on the shell that prevents bacterial penetration. Washed eggs stored in the fridge are prone to contamination and can cross-contaminate other foods, especially if still wet. The USDA recommends not washing eggs if you plan to refrigerate them. If dirty, gently wipe with a dry cloth and store in sealed containers or plastic wrap for safety.

Conclusion

Being aware of these types of eggs and proper handling can protect your health. Choose fresh, intact, fully cooked eggs from reliable sources and handle them with care to enjoy their nutritional benefits safely.