When eating eggs, you should absolutely avoid combining them with the following foods to protect your health.

Eggs are a highly nutritious food, containing protein, lipids, carbohydrates, vitamins, minerals, enzymes, and hormones. The nutritional components of eggs are quite balanced. The protein in the yolk is a type of phosphoprotein, containing the best and most comprehensive amino acids.

Eggs are inexpensive, easy to cook, and versatile. However, there are some important things to keep in mind about combining eggs with other foods.

1. Do Not Eat Eggs with Soy Milk

Many people have the habit of drinking soy milk with fried or boiled eggs during breakfast. However, one of the food combinations that few people know should be avoided is eggs with soy milk.

According to nutrition experts, soy milk contains an enzyme called protidase, which inhibits the proteins in eggs and interferes with digestion, causing bloating and indigestion. Therefore, if you consume both soy milk and eggs, it’s best to have them at different times.

Additionally, soy milk contains a substance called trypsin, which, when combined with the protein in egg whites, reduces the nutritional value. If eggs and soy milk are frequently combined, soy milk can potentially produce UT cells, which are harmful to health.

2. Do Not Cook Eggs with White Sugar

The protein and amino acids in eggs will react chemically with sodium fructosyl carboxylate in sugar, creating a substance that is difficult for the body to absorb, which can negatively affect your health. This is especially true in some places where people commonly use sugar to fry, boil, or cook eggs.

Moreover, eggs are already a highly nutritious food, and adding sugar can overload the digestive system, increasing the risk of diabetes and obesity, conditions that can activate UT cells in the body.

3. Eggs Are Not Compatible with Green Tea

No one can deny the health and beauty benefits of green tea. It is a common habit to drink green tea after meals. But if you’ve just eaten eggs, it’s best to limit drinking green tea immediately afterward. This is because the tannic acid in green tea leaves combines with the protein in eggs to form a compound called protein-tannic acid, which slows down the activity of the intestines, prolonging the time the stool is stored in the colon. This can lead to constipation and increase the risk of ha.rmful substances accumulating in the body.

Other Foods to Avoid Combining with Eggs

• Do Not Eat Eggs with Pig Brain: This combination can increase cholesterol levels in the blood. People with high blood pressure should especially avoid it.

• Do Not Eat Eggs with Garlic: Garlic eaten with eggs can cause bloating and indigestion. If someone is hungry and eats this combination, they may experience dizziness and vomiting.

• Do Not Eat Eggs with Persimmons: Eating persimmons with eggs can easily lead to food poisoning, causing acute gastritis with symptoms such as vomiting, abdominal pain, and diarrhea.

If you accidentally eat persimmons after eggs, it’s recommended to drink a glass of diluted saltwater (200ml water with 20g salt) immediately. If you do not experience nausea, drink more to expel the toxins from your body.

• Do Not Eat Eggs with Rabbit or Goose Meat: Rabbit and goose meat have a sweet, cold nature, and egg protein is also cold. Combining these with eggs stimulates the digestive system, leading to diarrhea.

Some Additional Tips When Eating Eggs

• Do Not Eat More Than 3 Eggs a Day: While eggs are delicious, nutritious, and affordable, it’s important not to eat more than 3 eggs a day to avoid negative health effects.

• Do Not Eat Eggs Left Overnight: Many people keep boiled eggs overnight and eat them the next day, but this should be reconsidered. Especially for soft-boiled eggs, the uncooked egg inside provides a suitable environment for bacteria to grow. Some bacteria that develop can spoil the egg. Additionally, protein in eggs that is boiled and stored overnight loses nutritional value. Eating such eggs means you're consuming food with reduced nutrients and potential health risks.

• Do Not Use MSG in Egg Dishes: MSG is a common seasoning in many kitchens. It is used to flavor egg dishes, but this is a mistake you should avoid when eating eggs.

The reason is that at high temperatures, the sodium in eggs reacts with components in MSG to form glutamic acid salts. This breaks down the natural sodium structure in eggs, leading to a significant loss of nutrients in your dish.