6 Types of Eggs You Should Never Eat — They May Harm Your Digestive System, Liver, and Kidneys
Most of us see eggs as harmless — a quick breakfast, a baking essential, a reliable source of protein. But recent food-safety findings show that not all eggs are safe. Some can harbor bacteria, toxins, or spoilage that quietly strain your digestive system, liver, and kidneys.
While eggs themselves are nutritious, how they are stored, handled, and cooked can determine whether they benefit your health or put it at risk. Here are six types of eggs you should eat sparingly—or avoid entirely—to protect your body from hidden harm.
1. Rotten or Poorly Incubated Eggs
Some people believe that partially developed or poorly incubated eggs have extra nutritional value. In reality, they’re far more likely to be spoiled.
When an egg fails to develop properly, its internal environment becomes unstable. This allows harmful bacteria to enter and multiply. Consuming such eggs can cause:
Food poisoning
Severe bloating
Diarrhea and vomiting
Long-term digestive strain
Repeated exposure to spoiled eggs can irritate the stomach lining and overwork the liver and kidneys as they filter out toxins.
2. Cracked Eggs
Eggshells are natural barriers against bacteria. Once cracked, that protection disappears.
Even a hairline crack allows Salmonella or other pathogens from the shell’s surface to slip inside. Eating cracked eggs increases your risk of:
High-fever food poisoning
Severe abdominal cramps
Persistent digestive issues
If an egg is cracked, discard it. Never store cracked eggs for later use.
3. Raw or Undercooked Eggs
Raw and lightly cooked eggs may seem trendy or “healthier,” but they come with real risks.
Studies show the body absorbs less protein from raw eggs than cooked ones. More importantly, raw eggs can contain:
Salmonella bacteria
Avian influenza viruses (rare but possible)
Illness from contaminated raw eggs can lead to dehydration, stomach inflammation, and strain on the liver and kidneys as the body fights infection.
If you prefer runny yolks, always buy from trusted, hygienic farms.
4. Eggs With Black or Brown Spots
Dark spots inside an egg often indicate age, contamination, or nutritional deficiencies in the hen.
These discolorations may signal:
Mold growth
Deterioration
Internal contamination
While not always harmful, frequent consumption of deteriorating eggs can irritate the digestive system and increase the workload of detoxifying organs.
When in doubt, throw the egg out.
5. Cooked Eggs Left Overnight
Eggs are rich in protein — and bacteria love protein.
Cooked eggs left out too long become a breeding ground for:
E. coli
Salmonella
Other spoilage organisms
Even if refrigerated later, toxins may have already formed. Eating overnight eggs may cause:
Nausea
Stomach pain
Vomiting and diarrhea
Organ stress due to toxin breakdown
For safety, eat cooked eggs within 2 hours, or 1 hour if temperatures exceed 32°C.
6. Washed Eggs Stored in the Fridge
Washing eggs may seem hygienic, but it actually removes the egg’s cuticle — a natural coating that seals out bacteria.
Once this protective layer is gone, cold storage can draw bacteria inward through the pores of the shell. Washed eggs can also contaminate nearby foods.
If an egg is dirty:
Wipe it gently with a dry cloth
Avoid rinsing before storage
Keep it in a sealed container
This preserves its natural defense and reduces bacterial transfer.
Conclusion
Eggs are one of the most nutritious foods you can eat — but only when they’re fresh, intact, and properly handled. By avoiding eggs that are rotten, cracked, raw, spotted, or incorrectly stored, you can protect your digestive system and reduce unnecessary stress on your liver and kidneys.
A simple breakfast staple shouldn’t become a hidden health risk. With a few precautions, you can enjoy eggs safely and confidently.