Eggs paired with milk is a breakfast favorite for many, but in fact, they are not suitable to be eaten together. Milk contains lactose, a disaccharide of galactose and glucose, where galactose is the source of its nutritional value. Eggs are rich in protein, which is broken down into amino acids. The absorption of these amino acids requires energy (active transport on the intestinal wall). At this time, there is less glucose available in the blood, so galactose will be oxidized for energy. A certain protein in eggs reacts with a nutrient in milk, reducing its nutritional value, so they should not be consumed together. Additionally, you should not use milk to cook eggs. Some people like to pour boiling milk over raw eggs, believing it to be a double boost in nutrition. However, because the milk's temperature is not high enough, the eggs are not fully cooked, making this method unhygienic. Raw eggs may contain Salmonella, a pathogenic bacterium that requires a certain temperature to be killed. The temperature of milk alone is not sufficient to kill all the bacteria, and consumption can lead to gastroenteritis. Raw eggs also contain avidin, which interferes with the absorption of biotin in the intestines, and an anti-trypsin factor that can inhibit the activity of trypsin.
The protein in raw eggs is not easily absorbed. Therefore, do not use milk to cook eggs. Eggs must be thoroughly cooked to ensure both nutritional value and meet hygiene standards.