Cooking eggs at extremely high temperatures or burning them can reduce some nutrients and affect flavor and texture. Gentler methods such as boiling, steaming, or scrambling over moderate heat are generally better choices.
Cracked, spoiled, or improperly stored eggs should also be avoided. Keep eggs refrigerated in their carton, use them before they spoil, and cook them soon after cracking. Repeatedly frying eggs in old reheated oil is another habit worth avoiding.
Severe vomiting, diarrhea, fever, dehydration, or abdominal pain after eating eggs may require medical attention. The key is not to avoid eggs, but to store them properly, cook them safely, use fresh oil, and practice good kitchen hygiene.
