Is eating preserved eggs good for your health?

Consuming preserved eggs (century eggs) offers certain health benefits, but moderation is essential. Generally, they can help stimulate appetite, protect vision, and promote skin health and beauty. However, prolonged or excessive consumption may lead to lead poisoning, malnutrition, and indigestion.

Preserved eggs contain abundant sulfides and proteins, giving them a distinctive, savory flavor. Eating them may help enhance appetite and promote intestinal motility. Additionally, they are a source of fat-soluble vitamin A, which supplies the raw material for photoreceptive substances in the retina. Individuals who engage in prolonged visual tasks—such as frequent television, computer, or smartphone use—may benefit from preserved egg consumption, as it can help improve visual acuity and alleviate eye fatigue. Moreover, the moderate intake of fat-soluble vitamin A from preserved eggs contributes to healthier, rosy, and more elastic skin, thereby supporting cosmetic and anti-aging effects.

Preserved eggs contain trace amounts of lead. Prolonged or excessive consumption may result in accumulation of lead oxide in the body, exceeding the capacity for timely metabolic elimination and potentially causing lead poisoning. This can damage the brain and nervous system and interfere with the absorption of other nutrients, leading to malnutrition. Furthermore, preserved eggs are processed foods; long-term consumption may cause excessive accumulation of their components in the body, impairing digestion and resulting in symptoms such as abdominal pain and bloating.