Mountain eggs are smaller than ordinary eggs, and their eggshells are harder; Egg white is thick and protein is thick and tender, which is easily digested and absorbed by human body. It is rich in lecithin, vitamins A, B and E, and trace elements such as iodine, zinc, selenium and amino acids, which is 5- 10 times that of ordinary eggs; Egg yolk is bright in color and tastes fresher. It can balance human nutrition and is especially suitable for developing babies, children, pregnant women and the elderly. It is a natural ideal health food with high vitamins, trace elements, amino acids, low cholesterol and low fat. Pure mountain eggs are eggs produced by free-range chickens, which are more nutritious than ordinary eggs and are very suitable for the elderly. However, the elderly with hypertension, hyperlipidemia and coronary heart disease should eat a small amount of eggs, generally no more than 1 egg per day, and should not eat more. Such limited consumption can not only supplement high-quality protein, but also not affect the blood lipid level.