The misunderstanding between eggs and soy milk first originates from the trypsin inhibitor contained in soybeans, a substance that can inhibit trypsin from performing its protein-digesting function. Therefore, rumor-mongers believe that eating soy milk and eggs together, the trypsin inhibitor in soy milk will hinder the absorption of protein from eggs.
In fact, all soy milk must be cooked before drinking. As long as the soybeans are cooked, the trypsin inhibitor is destroyed and loses its ability to inhibit the absorption of egg protein.
Supposing this trypsin inhibitor exists and is not destroyed, it would not only inhibit the absorption of egg protein but also the absorption of soy protein. In this case, soy milk containing trypsin inhibitor, when eaten with any protein-containing food, would cause the so-called "incompatible reaction" phenomenon.
Another source of the misunderstanding between eggs and soy milk is the claim that "the viscous protein in eggs combines with trypsin in soy milk to form an indigestible substance, greatly reducing its nutritional value." This is a completely baseless statement. Raw beans contain trypsin inhibitors, not trypsin; trypsin is secreted by the pancreas.
Eating eggs with soy milk and milk is not only very safe but also highly nutritious.