Egg is a kind of ordinary food in our daily life. It is known to all that egg contains rich nutrients which are beneficial to our health. However, eggs can hurt the human body if they are eaten in a wrong way.

The first mistake is that the colors of eggshells stand for different levels of nutrition. Many people think that eggs with red eggshells are more nourishing than those with light-colored eggshells. In fact, the color of eggshell is decided by a kind of substance called “porphyrin” which contains no nutrient at all. The nutrition value of eggs depends on the nutrition structure of the diet of chickens. The quality of eggs should be judged by the content of protein in egg white. The thicker the egg white is, the better the egg is.

The second mistake is that it is better to scramble eggs with mono glutamate. Eggs contain rich glutamic acid and sodium chloride. When people scramble eggs, these two kinds of materials will produce a kind of new substance called “sodium glutamate”, the main component of monosodium glutamate. Sodium glutamate has rather natural and pure taste. If you still put some monosodium glutamate, the taste of monosodium glutamate will destroy the natural taste of eggs. Therefore, it is not suitable to scramble eggs with monosodium glutamate at all.

The third mistake is the nutrition value will be doubled when eggs and soya-bean milk are eaten together. It is a habit for many people to prepare eggs and soya-bean milk for breakfast together. Soya-bean milk which contains rich vegetable protein, fat, carbohydrate, vitamin and minerals is rather nutritive when it is drunk alone. When it is integrated with eggs, a special material called “trypsin” in it can be integrated with ovalbumin in egg white, which can cause the loss of the nutrients and reduce the nutrition value of both soya-bean milk and eggs.

The fourth mistake is that the elderly are not suitable to eat eggs. As eggs contain rich cholesterol, many people think old people should not eat eggs. According to scientific studies in recent years, the opinion is not reasonable. Egg yolks contain relatively rich lecithin, a powerful emulsifier, which can make cholesterol and fat particles become extremely fine. Thus these thinned cholesterol and fat particles can be effectively utilized by the cells so as to reduce the cholesterol in the blood. In addition, lecithin can release sinkaline which can be synthesized into acetylcholine. Acetylcholine, the main material of the neurotransmitter, can improve the functions of the brain and enhance the memory.

There are many mistakes existing in our mind about eating eggs. These mistakes will greatly influence the true value of eggs which must have been produced to the human health.