Eggscan be consumed with milk or yogurt without reducing their nutritional value.However, it is important to note that eggs should not be boiled together with milk; this method is unscientific.Because milk cannot withstand prolonged boiling, while the time required for eggs to cook is longer than that of milk.Milk begins to coagulate when heated to 63 degrees Celsius, and all proteins in it will coagulate if heated to 80 degrees Celsius.This results in a loss of nutrients; boiling also destroys vitamins B1, B2, and vitamin C, as well as causing the denaturation of proteins and some degree of damage to calcium and phosphorus in minerals.

During egg formation, bacteria can enter directly from the chicken's oviduct or ovary into the eggs; over time, bacteria can also enter through the air pores of the eggshell.Egg whites contain avidin that makes vitamins B lose their effect, and some enzymes in the human body are affected to a certain extent.Additionally, the anti-avidin protein and anti-trypsin in egg whites directly affect the absorption and utilization of proteins by the human body.Only when eggs are boiled for more than 7 minutes can the bacteria be eliminated, and the avidin, anti-avidin protein, and anti-trypsin be destroyed, which benefits digestion and absorption.The albumen and yolkwill then coagulate properly, i.e., cook thoroughly, making them easier to eat and increasing their digestibility.Yolks can solidify well,thus cooking properly and becoming easy to eat, with higher digestibility.