Can eggs and crabs be eaten together?

Generally speaking, eggs and crabs can be eaten together. The analysis is as follows:

Eggs are rich in high-quality protein, B vitamins, and lecithin, while crabs provide high-quality animal protein, zinc, selenium, and Omega-3 fatty acids. There is no direct conflict in their nutritional components, and no harmful substances are produced during the digestion and absorption of their proteins. Although traditional Chinese medicine considers crabs to be "cold in nature," modern medicine suggests that as long as the ingredients are fresh and thoroughly cooked, eating them together with eggs will not trigger toxic reactions or nutritional antagonism.

Both eggs and crabs are common allergens, but allergic reactions are primarily caused by an individual's immune system overreacting to specific proteins, rather than interactions between foods. If a person is not allergic to either food, consuming them together will not increase the risk; however, if someone is known to be allergic to one of them, that specific food should be avoided individually.

Crabs may carry pathogenic bacteria such as Vibrio parahaemolyticus and must be thoroughly steamed or cooked until the shell turns red and the meat becomes firm. Eggs should be fully cooked until the yolk is solidified to avoid Salmonella contamination.