Eating undercooked eggs may affect the absorption rate of nutrients and even lead to food poisoning. Eggs are rich in nutrients, each 100 grams of eggs can provide 139 calories, containing 2.4 grams of carbohydrates, 8.6 grams of fat, 13.1 grams of protein, vitamin A255 micrograms, 56 milligrams of calcium, 1.6 milligrams of iron, and proper consumption can provide more nutrients for the human body. Eggs can only increase their absorption rate if the proteins in them are fully denatured after cooking. The protein absorption rate of boiled eggs is as high as 95%, which can be a good source of protein for the human body. However, the protein absorption rate of undercooked eggs is significantly lower. Uncooked eggs contain Salmonella, Staphylococcus aureus, Escherichia coli and many other flora, and there may be other viruses and parasites. Salmonella, in particular, often contaminates raw eggs. Salmonella can cause nausea, vomiting, abdominal pain, diarrhea, dehydration and other serious food poisoning symptoms. Thoroughly cooked eggs are recommended, and if you prefer half-raw or raw eggs, sterile eggs are recommended. Eggs should not be consumed by those who are allergic to eggs.