But it should be noted that eggs and milk can't be cooked together. This method is not scientific. Because milk can't be cooked for a long time, and eggs are cooked for a longer time than milk.

Whey protein begins to coagulate when milk is heated to 63 degrees Celsius. If heated to 80 degrees Celsius, protein in milk will be completely solidified, and nutrients will be lost. If boiled in water, not only vitamin B 1, B2 and vitamin C will be destroyed, but also protein will be solidified and denatured, and calcium and phosphorus in minerals will be destroyed to some extent.