6 Types of Eggs That Are Not Only Unhealthy But Can Also Harm Your Organs — No Matter How Much You Love Them, Avoid Them

Not just your stomach — several internal organs can be at risk if you consume the following six types of eggs.

Eggs are a familiar, nutritious, affordable food that can be cooked in many ways. However, not all types of eggs or cooking methods are beneficial to your health. Aside from eating too many eggs, nutrition expert Dr. Wang Bin (Beijing, China) warns that six specific types of eggs can be harmful to your internal organs and should be avoided as much as possible — or better yet, completely.

Here they are:

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1. Partially Incubated Eggs (Spoiled or Fertilized Eggs)
Many believe partially incubated eggs are good for sexual health, but according to Dr. Wang, this is a baseless and unscientific myth. Eggs that have undergone interrupted development go through biological changes that make them prone to spoilage, bacterial contamination, and even toxin production. At this stage, the eggshell can no longer act as a protective barrier, allowing harmful microbes from the environment to enter. Consuming such eggs can lead to food poisoning, bloating, diarrhea, and, over time, damage to the stomach, liver, and kidneys.

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2. Raw or Undercooked Eggs
Raw or soft-boiled eggs are favored by many who believe they "retain all nutrients." However, Dr. Wang Bin notes that the body only absorbs about 81% of the nutrients from undercooked eggs, while fully boiled eggs allow for up to 98% absorption.

More importantly, raw eggs are prone to contamination by Salmonella bacteria and avian influenza viruses — both of which can cause diarrhea, digestive issues, or food poisoning. If you can’t completely eliminate them from your diet, at least limit their consumption, and always choose clean, traceable, and hygienically prepared eggs.

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3. Cracked Eggs
Cracked eggs should be avoided due to the high risk of bacterial contamination. The U.S. Centers for Disease Control and Prevention (CDC) has warned that eggshells may carry Salmonella, a bacteria responsible for serious — even fatal — foodborne illness. Once the shell is cracked, these bacteria can easily enter the egg's interior. Dr. Wang Bin advises discarding any eggs with cracked shells and avoiding storing or consuming them.

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4. Eggs with Black or Brown Spots
Eggs with numerous brown or black spots might indicate a deficiency of vitamins or methionine in the hen, or that the eggs have been stored too long and started deteriorating. These spots are signs that the egg’s structure and quality have been compromised. Dr. Wang cautions against eating such eggs regularly, as they may harm the liver, kidneys, and digestive tract.

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5. Cooked Eggs Left Overnight
Cooked eggs can easily become contaminated if left out too long — even when refrigerated. In particular, E. coli and Salmonella can multiply rapidly if the eggs are not stored properly or weren’t fully cooked. Dr. Wang Bin explains that because eggs are rich in protein, they degrade quickly and may produce toxins if left too long. Consuming them may cause stomach pain, diarrhea, nausea, and negatively affect the liver, kidneys, and pancreas.

Ideally, eggs should be eaten within 2 hours of cooking, or within 1 hour if the ambient temperature is above 32°C (89.6°F). Even under refrigeration, it is best not to store cooked eggs overnight.

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6. Washed Eggs Stored in the Fridge





Washing eggs before refrigeration may seem hygienic, but it actually removes the egg’s natural protective coating, which helps block bacterial invasion. If you place washed eggs in the fridge — especially while still wet — they can become contaminated and even cause cross-contamination with other foods.

According to the U.S. Department of Agriculture (USDA), eggs should not be washed before refrigeration. If the shell is dirty, gently wipe it with a dry cloth, wrap it properly, and store it in a sealed container or use food wrap — a much safer alternative.