Can Cold Eggs Be Eaten?

Eggs are rich in various nutrients such as minerals, proteins, amino acids, and cholesterol. Regular consumption of eggs can help strengthen the body and provide excellent nutritional supplementation. There are numerous ways to consume eggs, and even cold eggs can be eaten, provided they are not spoiled. Once eggs spoil, they should not be consumed.

Eggs, also known as chicken eggs, are the ova produced by female chickens. They have a hard shell and contain an air sac, egg white, and yolk. With a weight of approximately 50 grams, an egg contains about 7-8 grams of protein and 5-6 grams of fat. The amino acid composition of egg protein is well-suited to the physiological needs of the human body, making it easy for the body to absorb and utilize, with a utilization rate of over 98%. Eggs are one of the most commonly consumed foods due to their high nutritional value.

Eggs are also a valuable source of energy, providing calories equivalent to half an apple or half a cup of milk. They also contain essential nutrients such as 8% of the daily phosphorus requirement, 4% of zinc, 4% of iron, 12.6% of protein, 6% of vitamin D, 3% of vitamin E, 6% of vitamin A, 2% of vitamin B, 5% of vitamin B2, and 4% of vitamin B6. These nutrients play crucial roles in various bodily functions such as repairing tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

Eggs are a rich source of high-quality protein, with 13 grams of protein per 100 grams of egg. The protein content of two eggs is roughly equivalent to the protein found in 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef, and rice.

Eggs contain approximately 11.1 grams of fat per 100 grams, most of which is concentrated in the yolk and primarily comprises unsaturated fatty acids. The fatty acids are in a creamy form, making them easy for the body to absorb.

Egg yolks contain relatively high levels of cholesterol, up to 510 milligrams per 100 grams. This has led many people, especially older adults, to be cautious about eating eggs, fearing that they may increase cholesterol levels and lead to atherosclerosis. However, scientific research has shown that while eggs contain cholesterol, they also contain lecithin. When lecithin enters the bloodstream, it helps to reduce the size of cholesterol and fat particles, keeping them in a suspended state and preventing their deposition on the vascular wall. Therefore, for older adults with normal cholesterol levels, consuming two eggs daily will only increase their blood cholesterol level by a maximum of 2 milligrams, which is insufficient to cause vascular hardening. However, it is still advisable not to overconsume eggs as excessive intake may be detrimental to digestion and may increase the burden on the liver and kidneys.

Eggs are also rich in amino acids, particularly methionine, which is essential for the human body but lacking in cereals and beans.