Eggs are common in our daily lives.Incorrect ways of consuming them can negatively impact our health.In life, we should be aware of the following misconceptions.

Misconception one: The deeper the eggshell color, the higher its nutritional value.

Many people only choose red shells, believing they are more nutritious, but this is not true.Eggshell color mainly depends on a substance called "oocin" and has no nutritional value.Analysis shows that an egg's nutritional value depends on the hen's dietary nutrition structure.

Evaluation ofprotein quality,mainly depends on the protein content in the egg white (albumen).Visually, thicker albumen indicates higher protein content and better protein quality.

Yolk color varies from light yellow to orange-yellow.Yolk color is related to pigments present in it.The main pigments in yolk are lutein,carotene, xanthophylls,rutin, and riboflavin.Yolk color being deeper usually indicates higher pigment content.Some pigments such as lutein andrutincan be converted into vitamin A in the body.Thus, normally, eggs with darker yolk are slightly more nutritious.

Misconception two: All ways of eating eggs provide the same nutrition.

Egg consumption methods vary, including boiling,steaming, frying, and stir-frying.Regarding nutrient absorption and digestion rate, boiled or steamed eggs have a 100% rate,soft fried eggshave 98%, stir-fried eggs have 97%, poached eggs have 92.5%, hard fried eggs have 81.1%, and raw eggs range from 30% to 50%.Therefore, boiled or steamed eggs are the best way to eat them.Misconception three:stir-fried eggshould be seasoned with monosodium glutamate (MSG) for better taste.Eggs naturally contain large amounts of glutamic acid and sodium chloride, which form MSG when heated. Adding MSG in stir-fried eggs would destroy the natural freshness of the eggs.Thus, MSG should not be added to stir-fried eggs.Misconception four:

boiled eggsshould be cooked for a long time.To prevent eggshell cracking during cooking, wash the eggs and place them in water for 1 minute. Then, bring to a boil over low heat and cook for 8 minutes.Avoid prolonged cooking as it can cause iron ions in the yolk to react with sulfur ions in the white, forming insoluble ferric sulfide which hinders iron absorption by the body.Long-cooked eggs will form harmful chemical substances when the high molecular protein in egg whites turns into low-molecular amino acids at high temperatures.

Misconception five:drinkingstir-fried eggwithdowjia

is nutritionally high.Eggs are often eaten withdowjia

in the morning. However, the special substance called trypsin in dowjia binds with albumen protein, reducing their nutritional value.Misconception six:"functional eggs" are better than ordinary ones.With advancements in science and technology,various "functional eggs" rich in zinc, iodine, selenium, calcium, etc., have been produced.

However, not everyone needs these functional eggs as they might already have sufficient nutrients.Therefore, consumers should choose based on their specific nutritional deficiencies; avoid unnecessary supplementation.

Misconception seven:elderly peopleshould avoid eating eggs.

Due to the high cholesterol content in eggs, it was long believed that elderly people should not eat them.Recent scientific studies have proven this belief false. Egg yolks contain abundant lecithin, which can emulsify cholesterol and fats into tiny particles for easier absorption by cells, reducing blood cholesterol levels.Egg yolk lecithin, when broken down, forms acetylcholine, essential for brain function and memory enhancement.

Misconception eight:

"postpartum womenshould consume eggs in large quantities."Postpartum women often have high protein intake due to physical exertion during childbirth, weakened digestive absorption functions, and reduced liver detoxification capabilities. Excessive consumption can burden the liver and kidneys.Eating too much protein generates toxic substances like ammonia, phenol, etc., which harm health leading to symptoms such as abdominal bloating, dizziness, weakness, and even "protein poisoning syndrome."Protein intake should be adjusted based on digestive absorption capacity. Three eggs per day are usually sufficient for postpartum women.

Misconception nine:

"raw eggsare more nutritious."

Some believe raw eggs have lung-moistening and soothing effects on the throat.In fact, eating raw eggs is not only unhygienic but also less nutritious. Raw eggs contain avidin which affects biotin absorption leading to symptoms like poor appetite, weakness, muscle pain, skin inflammation, and hair loss.Raw eggs' tightly packed proteins are difficult for the body to digest and absorb. Only well-cooked proteins become softer and easier to digest.Additionally, raw eggs have a distinctive fishy smell that can inhibit central nervous function, reducing saliva, gastric juice, and intestinal secretion, leading to digestive issues.

Thus, eggs should be cooked at high temperatures before consumption; avoid eating uncooked ones.

Misconception ten:"boiled eggshould be boiled with sugar."Many people cook their eggs in sugared water. In fact, cooking eggs with sugar forms a substance called fructose-l-lysine, which is difficult for the body to absorb and may have adverse health effects.

Therefore, avoid boiling eggs with sugar.

Some believe that eating raw eggs can moisten the lungs and soothe the voice.In fact, not only is it unhygienic to eat raw eggs, but it also increases the risk of bacterial infection; moreover, they are not necessarily more nutritious.Raw eggs contain avidin, which interferes with the absorption of biotin in food, leading to symptoms such as loss of appetite, general weakness, muscle pain, skin inflammation, and hair loss due to "biotin deficiency."The protein structure in raw eggs is dense and contains protease inhibitors that are largely indigestible by the human body. Only after cooking do the proteins become softer and more beneficial for digestion and absorption.

Raw eggs also have a distinctive fishy taste, which can inhibit the central nervous system, reducing saliva, gastric juice, intestinal fluid, and other digestive secretions, thus leading to loss of appetite and indigestion.Therefore, eggs should be cooked at high temperatures before consumption; do not eat raw eggs.

Misconception 10: Eggssugarare boiled together.

In many places, there is a habit of making sweet poached eggs with sugar water.Actually, cooking eggs and sugar together causes amino acids in egg proteins to form a compound called N-glycosyl-lysine.This substance is difficult for the body to absorb and can have adverse effects on health.In fact, cooking eggs with sugar will form a combination of fructose-lysine from the amino acids in egg protein.This substance is not easily absorbed by the human body and can have adverse effects on health.