Raw eggs contain anti-enzymatic proteins and anti-biotic proteins. The former blocks the contact between protease and protein in the human gastrointestinal tract, affecting the digestion and absorption of protein. The latter can combine with biotin in food to form a substance that the human body cannot absorb. However, the above two harmful substances present in raw eggs are destroyed once cooked and no longer affect the body's absorption of nutrients.
The protein structure of raw eggs is dense and difficult for digestive enzymes in the gastrointestinal tract to access, so it is not easily digested and absorbed. The structure of cooked egg protein becomes soft and easy to be digested and absorbed by the human body.
About 10% of fresh eggs contain pathogenic bacteria, mold or parasite eggs. Some parents use boiling water to boil eggs and add sugar to feed their children. Because the bacteria and parasite eggs in the eggs cannot be completely killed, it can easily lead to diarrhea and parasitic diseases. If salmonella is present in eggs, it can also cause food poisoning. It has recently been discovered that egg shells may contain 0-157 enterohemorrhagic Escherichia coli. Even if the amount of bacteria is very small, if the eggs are raw, it is enough to cause food poisoning. Some people use the method of eating raw eggs to treat constipation in children. This does not cure constipation and can also infect zoonotic toxoplasmosis. This disease has an acute onset, and almost all organs in the body are invaded by Toxoplasma gondii, causing lesions, and in severe cases, death.
Therefore, eggs must be cooked, preferably steamed eggs. It is not advisable to use boiling water to wash eggs, let alone eat raw eggs.