Pregnant women can eat hard-boiled eggs in moderation at night, but they should avoid eating fried eggs and should not eat too many. Eating eggs can protect the liver. The proteins in eggs can repair liver tissue damage, and the lecithin in egg yolk can promote liver cell regeneration. Eating eggs is good for the brain and the development of the fetal nervous system. Eggs are rich in iron, which has a blood-supplementing effect and can prevent iron-deficiency anemia in pregnant women. In addition, eggs have a protective effect on vision because they are rich in zeaxanthin and lutein, which protect the eyes of pregnant women. Although eggs have a high nutritional value, they are low in carbohydrates and fat and therefore have little effect on the weight of pregnant women. It is important to exercise moderately after eating eggs to avoid burdening the gastrointestinal tract. Pregnant women should not eat fried eggs in the evening because they contain fat and cholesterol, which can affect their digestive system and increase the burden on the gastrointestinal tract. In daily life, pregnant women should eat a high-protein, high-vitamin, easy-to-digest diet, eat more fresh fruits and vegetables, avoid eating spicy and stimulating foods, and develop good habits.