Can boiled eggs cooked with perilla cure cough caused by a cold due to wind-cold invasion?

Generally, cooking eggs with perilla (Perilla frutescens) can serve as an adjunctive treatment for cough caused by a cold due to exposure to cold pathogenic factors (wind-cold), although the effectiveness may vary among individuals. Detailed explanation is as follows:

Cough caused by wind-cold感冒 typically arises from pathogenic wind-cold invading the lung defense system, leading to impaired lung function and improper dispersion of lung qi. Perilla, which is warm in nature and pungent in taste, has effects of relieving superficies conditions, dispersing cold, regulating qi, and widening the chest. It can help expel wind-cold from the body and assist in regulating lung qi, thereby alleviating cough symptoms caused by wind-cold obstruction of lung qi. Eggs are nutritionally rich and can supply energy and nutrients to enhance physical resistance, supporting the body in fighting colds and coughs. When perilla is cooked together with eggs, its active components can be absorbed through consumption, exerting a regulatory effect. This method may provide some relief for mild cough symptoms caused by common colds.

It is important to note that cooking eggs with perilla should only be considered as an adjunctive approach. If cough symptoms are severe, such as frequent coughing, excessive phlegm production, or accompanied by chest pain, this method should not be relied upon for treatment, and timely medical attention is necessary. Additionally, perilla should not be boiled for too long during preparation to avoid loss of active components. Individuals allergic to perilla or eggs should avoid consumption.