Most people here in Appalachia say to blanch or boil out the tannins out before roasting. Acorns from certain types of oak trees have more tannic acid than others. I've heard some locals claim the white oak acorns can be eaten raw in a pinch -- just don't eat many of 'em or expect them to taste very good. I haven't been willing to try that out for myself, however. 😉
Nothing is worst than high fructose corn syrup which is in damn near everything that's packaged. So enjoy all the eggs you want cause your consuming worst things on a daily basis anyways.