Protein of eggs is rich in essential amino acids, and its composition ratio is suitable for human needs. Eggs are also a good source of vitamins and inorganic salts and a kind of food with high nutritional value.

But eating raw eggs is not recommended. Eggs are produced by the ovaries and cloaca of chickens, and the carrier rate of the ovaries and cloaca is very high. Therefore, the surface of eggshells and even egg yolks may have been contaminated by bacteria, which may easily cause parasitic diseases, intestinal diseases or food poisoning.

Even raw eggs have a fishy smell, which can inhibit the central nervous system, make people lose appetite and sometimes make people vomit. Protein is undercooked, which is not conducive to digestion and absorption.

Eggs are laid by hens. Rich in cholesterol and nutrition, an egg weighs about 50g, contains 6-7g of protein and 5-6g of fat. The amino acid ratio of egg protein is very suitable for human physiological needs, easy to be absorbed by human body, with a utilization rate of over 98% and high nutritional value.