Generally speaking, it is better to eat eggs 48 hours after the fever has subsided. If the interval is relatively short, it is easy to cause the body temperature to rise again. Because the protein content in eggs is particularly high, protein digestion, absorption, decomposition and metabolism in the body will produce excess heat, which has the effect of raising the body temperature, but will lead to fever again after the fever is reduced, so you need to wait 48 hours after the fever is reduced and then eat eggs. The gastrointestinal tract will gradually return to normal after the fever is gone, but it takes some time, often 2 days after the gastrointestinal tract function can be restored, and eating eggs will not lead to indigestion. Therefore, it is better not to eat eggs immediately after the fever has subsided, but to wait until 2 days later to eat eggs. A simple, light and easily digestible diet is recommended for these 2 days, such as rice porridge, millet porridge, fresh fruits and vegetables.