Eggs are highly nutritious, providing protein, vitamins, and essential minerals. However, not all types of eggs are equally healthy, and consuming certain kinds too frequently or preparing them incorrectly can be harmful. Below are five types of eggs you should limit or avoid to better protect your health.

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1. Raw or Undercooked Eggs

Raw or partially cooked eggs may contain Salmonella bacteria, which can cause food poisoning with symptoms such as nausea, vomiting, diarrhea, and fever. Nutrition experts strongly advise against eating raw eggs or runny eggs because the risk of contamination is high.
People with weakened immune systems — including children, the elderly, and pregnant women — should be especially cautious. To ensure safety, always cook eggs thoroughly, especially the yolk, to kill harmful bacteria.

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2. Salted Eggs

Salted eggs are popular in many Asian cuisines due to their rich, savory flavor. However, they contain extremely high levels of sodium.
Regular consumption can increase the risk of high blood pressure, heart disease, and kidney problems. Excess sodium causes water retention, leading to swelling and increased pressure on the circulatory system.
Those with heart conditions or hypertension should limit salted eggs as much as possible.

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3. Tea Eggs (Eggs Soaked in Tea)

Tea eggs, a specialty in places like China and Taiwan, are cooked in a mixture of tea and spices. While tasty, they often contain high amounts of preservatives and sodium.
Additionally, the caffeine absorbed from the tea may raise blood pressure, cause heart rhythm disturbances, and lead to insomnia if consumed in excess.
For this reason, tea eggs should only be eaten occasionally.

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4. Overcooked Hard-Boiled Eggs

When eggs are boiled too long, the yolk may turn greenish-gray. This indicates the formation of iron sulfide, a compound that can upset the stomach and affect digestion.
Overcooking also reduces the nutritional value of the egg, making it harder for the body to absorb essential nutrients.
Eating overcooked eggs frequently may result in bloating, indigestion, and discomfort.

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5. Pickled Eggs (Eggs Soaked in Vinegar or Fermented)

Pickled or fermented eggs are common in some cultures, especially in Eastern Europe. If not prepared or stored properly, these eggs can easily become contaminated with harmful bacteria.
Their high acidity may also irritate the stomach lining, increasing the risk of digestive problems if consumed in large amounts.
They should be eaten in moderation and only when properly processed.

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6. Spoiled Eggs (“Rotten Eggs”)

Spoiled eggs, often referred to as “rotten eggs,” are eggs that deteriorate due to improper storage during incubation. Once the shell loses its protective ability, bacteria enter easily.
Nutrients inside break down, and bacterial activity turns the egg into a “bundle of toxins.” Even cooking cannot remove these toxins.

Symptoms after eating spoiled eggs may include:

• stomach bloating

• nausea and vomiting

• abdominal pain

• diarrhea

• fever and muscle aches

• in severe cases, typhoid infection

Long-term consumption may lead to toxin buildup in the liver, impairing liver function and contributing to fatty liver or cirrhosis. The strong sulfur smell (H₂S) from spoiled eggs also causes persistent bad breath.
Claims that spoiled eggs enhance male sexual health have no scientific basis.

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Conclusion

Although eggs are an excellent source of nutrition, choosing the right types and cooking them safely are essential.
Avoid or limit unsafe varieties such as raw eggs, salted eggs, tea eggs, overcooked eggs, pickled eggs, and spoiled eggs.

For the best health benefits, eat eggs that are fresh, properly cooked, and free from excessive additives or preservatives.