Eating eggs exacerbates coughing and is considered to be related to improper cooking of eggs or the presence of allergic factors. During the onset of respiratory infectious diseases, patients are prone to recurring coughing symptoms, if too much salt, vinegar, chili pepper and other seasonings are added in the process of making eggs, the stimulation of the respiratory mucosa and nerves of these seasonings can lead to an increase in the amount of mucosal secretions, increased nerve sensitivity triggered by the aggravation of coughing. Therefore, it is recommended that patients consume eggs, it is recommended to put less seasoning, eat some boiled eggs in moderation is better. During the onset of allergic cough, the patient is prone to a short period of time suddenly appeared irritating dry cough, often accompanied by pharyngeal itching and other clinical symptoms, the cause of its consideration and the patient belongs to the allergic body. Allergic patients are likely to be allergic to the protein in eggs, which is a high-protein food, in which case the cough is aggravated by stimulating an inflammatory response. If the cough persists or worsens, it is recommended that the patient go to the hospital in time to avoid delaying the condition.