"Eggs are a nutrition rich food, containing 17 different vitamins and minerals, including omega-3 fatty acids, folate and vitamin E, which may be associated with protection from some of the risk factors for coronary heart disease," says dietician Sharon Natoli, director of Food Nutrition Australia.
Two studies published in The Journal of Nutrition found that eating an egg a day can reduce the risk of macular degeneration, a cause of blindness.
All cholesterol values are approximate
Cholesterol in Eggs
Cholesterol in Egg, whole, raw, 1 large
Cholesterol in Egg, whole, raw, 1 medium
Cholesterol in Egg yolk, raw, 1 large
Cholesterol in Egg white, raw, 1 large
Cholesterol in Egg, whole, raw, 100g
Cholesterol in Egg, whole, hard-boiled, 100g
Cholesterol in Egg omelette, 100g
Cholesterol in Egg poached, 100g
Cholesterol in Egg scrambled, 100g
Cholesterol in Egg fried, 100g
Cholesterol in Egg substitute, 1/4 cup
Looking to the above table suggests that the egg yolks are not good, whereas the egg whites may be safe. Research, however, has found that the egg whites contain a substance that counteracts the harmful effects of the egg yolk to a great extent. So eating whole eggs appears to be safe. Many health professionals consider two eggs a week to be relatively safe to eat.
(Source : Cholesterol in egg)
P/s: My colleagues will be smiling looking at this post ;)