Recently, experts have pointed out that ‘sterile eggs’—a popular product on the market—do not differ significantly in nutritional value from regular eggs. So-called ‘sterile eggs’ typically undergo rigorous cleaning, sterilization, and packaging processes primarily aimed at reducing the risk of pathogenic microorganisms like Salmonella, making them safer for raw or undercooked consumption (e.g., soft-boiled eggs or in dishes like sukiyaki). However, in terms of nutritional content—including protein, fat, vitamins, and minerals—there is virtually no difference between sterile and regular eggs.Experts emphasize that an egg’s nutritional profile depends mainly on the hen’s breed, feed, and living conditions, not on whether it has been sterilized. Consumers seeking safe consumption can achieve the same safety standards by purchasing regular eggs from reputable sources, storing them properly, and cooking them thoroughly. Moreover, sterile eggs are usually priced higher than regular ones; if purchased solely for nutritional reasons, they offer poor cost-effectiveness.Therefore, experts advise consumers to view marketing claims about ‘sterile eggs’ rationally and choose based on actual needs—such as whether raw consumption is required—rather than paying a premium unnecessarily.
近日，有专家指出，市面上热销的‘无菌蛋’在营养价值上与普通鸡蛋并无显著差异。所谓‘无菌蛋’，通常是指经过严格清洗、杀菌和包装处理的鸡蛋，其主要目的是降低沙门氏菌等致病微生物的风险，从而更适合生食或半生食（如溏心蛋、寿喜烧等）。然而，从营养成分来看，无论是蛋白质、脂肪、维生素还是矿物质含量，无菌蛋与普通鸡蛋基本一致。专家强调，鸡蛋的营养价值主要取决于鸡的品种、饲料和饲养环境，而非是否经过杀菌处理。消费者若追求安全食用，可选择正规渠道购买、妥善储存并充分加热的普通鸡蛋，同样能达到安全标准。此外，无菌蛋价格通常高于普通鸡蛋，若仅出于营养考虑而购买，性价比并不高。因此，专家建议消费者理性看待‘无菌蛋’的营销宣传，根据实际需求（如是否需要生食）来决定是否选购，不必盲目追求高价产品。
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