Boiled eggs are widely considered as a nutritious and convenient food, often featured in everyday meals. However, health experts are giving the warning: consuming boiled eggs the wrong way can silently trigger cardiovascular problems — and in certain cases, even resulting tin life-threatening consequences.

The Hidden Danger in the Yolk

As per Professor David Spence of the Robarts Research Institute (USA), egg yolks contain phosphatidylcholine, a compound that promotes atherosclerosis — the hardening and narrowing of the arteries. This risk is especially clear in individuals with high blood pressure, diabetes, or high cholesterol levels.

Research published in medical journals such as BMJ further highlights the risk: consuming just 10g of eggs per day — roughly 1/6 of a large egg — may increase the risk of coronary artery disease by up to 54%.

This is not just theory. In one alarming case, a 30-year-old man in China was hospitalized after suffering a mild stroke. In spite of eating clean and freshly prepared boiled eggs daily, he was found to have cholesterol levels more than double the safe limit — soaring from 5.1 mmol/L to 11 mmol/L. This incident serves as a wake-up call for those who believe boiled eggs are harmless in any quantity.

Who Should Be Cautious with Eggs?

Although eggs are highly nutritious, they are not suitable for unrestricted consumption — especially for people with underlying health conditions. The following groups need to monitor their egg intake closely:

* People with heart disease, high cholesterol, hypertension, or diabetes:

These people are at higher cardiovascular risk. Experts from Cleveland Clinic (USA) recommend limiting egg consumption to no more than one egg per week for people with a history of blood clotting or atherosclerosis.

* Those with lipid disorders:

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