Eggs are a highly nutritious food, providing high-quality protein along with essential vitamins and minerals. However, not all types of eggs—or ways of preparing them—are beneficial to health. Improper consumption of certain egg products can pose health risks. Below are several types of eggs that should be limited or avoided to protect your well-being.

1. Raw or undercooked eggs

Raw or insufficiently cooked eggs may contain Salmonella bacteria, which can cause food poisoning with symptoms such as nausea, vomiting, diarrhea, and fever. Nutrition experts strongly advise against eating raw eggs or soft-boiled eggs with runny yolks, especially for children, older adults, pregnant women, and people with weakened immune systems. Eggs should be fully cooked, with both whites and yolks firm, to ensure safety.

2. Salted eggs

Salted eggs are popular in many Asian cuisines due to their rich flavor, but they contain extremely high levels of sodium. Frequent consumption may increase the risk of high blood pressure, cardiovascular disease, and kidney problems. Excess sodium can also cause water retention, swelling, and added strain on the circulatory system. People with hypertension or heart conditions should be especially cautious.

3. Tea-soaked eggs

Tea-soaked eggs, commonly found in places such as China and Taiwan, are cooked in tea and spices, giving them a distinctive taste. However, these eggs often contain high amounts of salt and preservatives. In addition, caffeine absorbed from the tea may contribute to high blood pressure, heart rhythm disturbances, and sleep problems if consumed in excess. These eggs should be eaten only occasionally.

4. Overcooked boiled eggs

Boiling eggs for too long—especially when the yolk turns grayish-green—can reduce their nutritional value. Overcooking causes protein changes that may produce iron sulfide compounds, which can irritate the digestive system. Regular consumption of overcooked eggs may lead to bloating, indigestion, and reduced nutrient absorption.

5. Pickled or fermented eggs

Pickled or fermented eggs are traditional in some cultures, particularly in parts of Eastern Europe. If not prepared and stored properly, these eggs may increase the risk of bacterial contamination. Their high acidity can also irritate the stomach lining, potentially leading to digestive issues and stomach disorders when eaten frequently.

6. Spoiled or rotten eggs

Spoiled eggs occur when eggs deteriorate due to improper storage or environmental conditions. At this stage, the eggs lose most of their nutritional value and can become a source of toxins produced by bacteria. Even cooking may not eliminate these toxins. Symptoms of consuming spoiled eggs include bloating, nausea, vomiting, abdominal pain, diarrhea, fever, muscle aches, and in severe cases, serious infections. Long-term consumption may harm liver function and overall health.

Despite rumors, there is no scientific evidence to support claims that spoiled eggs improve male vitality. On the contrary, eating them significantly increases the risk of food poisoning and digestive toxicity.

Final thoughts

Eggs are an important source of nutrition, but choosing safe eggs and preparing them properly is essential. Avoid or limit unsafe egg products such as raw eggs, salted eggs, tea-soaked eggs, overcooked eggs, pickled eggs, and spoiled eggs. For optimal health, consume fresh eggs that are thoroughly cooked and minimally processed. Making informed food choices is key to maintaining long-term health and well-being.