Eggs are one of the most familiar foods in daily life. They are affordable, easy to cook, rich in protein, and packed with essential nutrients. For

many families, eggs appear on the table almost every day. However, not all eggs - or all ways of eating eggs are truly safe.

According to nutrition expert Dr. Wang Bin from Beijing, improper egg selection, preparation, or storage can quietly harm internal organs

over time. Beyond the issue of eating eggs in excess, certain types of eggs pose a much higher risk and should be limited or avoided

altogether to protect long-term health.

Below are six types of eggs that can easily damage your body if consumed regularly, along with explanations of why they are dangerous.

1. Partially Developed or Spoiled Eggs

Some people believe that partially developed eggs - eggs in which the embryo has begun to form - are beneficial for vitality or strength. Dr.

Wang strongly warns that this belief is a serious misconception.

When egg development is interrupted, the internal structure undergoes biological changes that make the egg highly susceptible to

spoilage. The protective function of the shell weakens, allowing bacteria and harmful microorganisms to penetrate easily. These eggs may

also produce toxins as they degrade.

Health risks include:

• Food poisoning

• Bloating and diarrhea

• Long-term damage to the stomach

• Increased burden on the liver and kidneys

Regular consumption of such eggs can quietly harm internal organs and should be avoided entirely.

2. Raw or Undercooked Eggs

Raw eggs and soft-boiled eggs are popular in some diets because many people believe they preserve nutrients. However, Dr. Wang explains

that this belief is not supported by science.

In reality, the human body absorbs only about 81% of nutrients from raw eggs, compared to up to 98% from fully cooked eggs. More

importantly, raw eggs carry a much higher risk of bacterial contamination.

Raw or undercooked eggs may contain:

• Salmonella bacteria

• Viruses associated with avian diseases

These pathogens can cause:

• Severe diarrhea

• Digestive disorders

• Acute food poisoning

If raw eggs cannot be completely avoided, intake should be minimal, eggs must come from clean and reliable sources, and preparation

hygiene must be extremely strict. For most people, fully cooked eggs remain the safest option.

3. Eggs with Cracked Shells

Eggs with cracked shells are one of the most dangerous types to consume. Even small cracks significantly increase the risk of contamination.

The U.S. Centers for Disease Control and Prevention (CDC) warns that eggshells often carry Salmonella bacteria. When the shell cracks,

bacteria can easily enter the egg’s interior, where they multiply rapidly.

Potential consequences include:

• Severe food poisoning

• Vomiting and dehydration

• In extreme cases, life-threatening infections

Dr. Wang advises discarding cracked eggs immediately and never storing or attempting to “salvage” them, even if they appear fresh.

4. Eggs with Brown or Black Spots Inside

Brown or black spots inside an egg are often dismissed as harmless, but they may indicate deeper problems. These spots can be caused by:

• Nutritional deficiencies in hens (such as vitamin or methionine deficiency)

• Aging or deterioration of the egg

• Early spoilage

Such discoloration suggests that the egg’s internal quality has declined. Regular consumption of eggs with these signs may negatively affect:

• The liver

• The kidneys

• The intestinal system

Dr. Wang cautions against frequently eating eggs with unusual spots, especially if the color or smell seems abnormal.

5. Cooked Eggs Left Overnight

Many people believe that storing cooked eggs overnight is safe, especially when refrigerated. However, cooked eggs are extremely

vulnerable to bacterial growth if storage conditions are not ideal.

Protein-rich foods like eggs create an excellent environment for bacteria such as E. coli and Salmonella, particularly if:

• Eggs are not fully cooked

• Storage temperature fluctuates

• Eggs are left uncovered

As time passes, spoiled eggs may produce toxins that cause:

• Abdominal pain

• Nausea and diarrhea

• Damage to the liver, kidneys, and pancreas

Dr. Wang recommends:

• Eating cooked eggs within 2 hours at room temperature

• Within 1 hour if the temperature exceeds 32°C (90°F)

• Avoiding overnight storage entirely, even in the refrigerator

6. Washed Eggs Stored in the Refrigerator

Washing eggs before storage may seem like a hygienic habit, but it can actually increase contamination risk.

Eggshells naturally have a thin protective coating that blocks bacteria from entering. Washing removes this layer, making it easier for

microorganisms to penetrate the shell. If washed eggs are stored while still damp, they may also contaminate nearby foods.

The USDA advises against washing eggs before refrigeration. If eggs are dirty:

• Gently wipe them with a dry cloth

• Store them in sealed containers or plastic wrap

• Wash eggs only immediately before use

Conclusion: Handle Eggs Wisely to Protect Your Health

Eggs are a valuable source of nutrition when chosen and prepared correctly. However, spoiled, improperly cooked, damaged, or

incorrectly stored eggs can quietly harm your health over time.

To enjoy eggs safely:

• Choose fresh eggs with intact shells

• Cook eggs thoroughly

• Avoid raw or questionable eggs

• Store eggs properly and consume them promptly

Being mindful of these details helps you gain the benefits of eggs without putting unnecessary stress on your digestive system, liver,

kidneys, or overall health. Small daily choices can make a big difference in long-term well-being.