Eggs are nutritious, but some types can be surprisingly harmful if eaten regularly. Poorly incubated or rotten eggs are especially dangerous because bacteria and toxins can easily develop inside them, leading to food poisoning and long-term damage to the stomach, liver, and kidneys. Cracked eggs pose similar risks since Salmonella can enter through even the smallest break in the shell.

Raw or undercooked eggs are another concern. While many believe they offer more nutrients, they actually provide less absorption and carry a real risk of Salmonella or other viruses. Eggs with black or brown spots may also signal aging or nutrient deficiencies in the hens, and eating them frequently may strain the liver, kidneys, and digestive system.

Cooked eggs left overnight can quickly become contaminated, even in the refrigerator. Their high protein content makes them an ideal breeding ground for bacteria like E. coli and Salmonella, causing severe stomach issues and potential organ damage. It’s safest to eat cooked eggs soon after preparing them and avoid keeping them for long periods.

Even washing eggs before refrigeration can create problems. Removing the shell’s natural protective layer makes them more vulnerable to bacterial contamination and cross-contamination in the fridge. Instead, gently wipe dirty eggs dry and store them properly to maintain safety. Understanding these risks helps ensure that eggs remain a healthy, not harmful, part of your diet.