Because the protein has been denatured during the production process, it is easier to absorb than raw eggs, so it can be eaten directly, but it is not recommended to eat too much. More ammonia is produced in the process of egg production, and the ammonia content will gradually decrease as the storage time is extended. More ammonia intake may stimulate the mucous membrane of the oral cavity and gastrointestinal tract, leading to discomfort, excessive secretion of gastric acid or damage to the gastric mucous membrane, etc. More ammonia is ingested when eating raw eggs, so excessive consumption of raw eggs should be avoided. In addition, excessive intake of ammonia can also cause elevated blood ammonia, etc. People with serious liver damage should be prohibited from eating raw eggs to avoid inducing hepatic encephalopathy, etc. If you like to eat raw eggs, you can eat the cut eggs with ginger and vinegar to add flavor and neutralize part of the alkali to reduce the stimulation of the oral mucosa. If you feel uncomfortable in the mouth after eating eggs, you can also gargle with water or cold milk to help protect the local mucosa. If the skin egg is fresh or smells pungent, it may have a high ammonia content, so it is best to boil or steam it and eat it after the ammonia has decomposed, or make it into other foods, such as skin egg porridge. Cooked eggs are not too different from raw eggs in taste and usually do not affect the flavor of the eggs.