A Taiwanese doctor, Chiu Cheng-hung, is warning the public about potential health risks associated with egg consumption. He cautions against eating excessive amounts of eggs, as well as consuming them improperly prepared. Specifically, he cites eating raw or undercooked eggs – such as those with runny yolks – as a cause of nutrient loss and a potential source of foodborne illness. Dr. Chiu, director of the Jing Sheng clinic, emphasizes that these preparation methods can negate the nutritional benefits of eggs. His warning aims to educate consumers on maximizing the health advantages of eggs while minimizing potential dangers. The doctor’s advice focuses on proper cooking methods to ensure safety and optimal nutrient absorption.