For many years, eggs were at the center of a major nutrition debate. They were often seen as a food to be limited due to their high cholesterol content. However, our understanding of nutrition has evolved thanks to new research. Today, the once-feared egg is now celebrated for its many health benefits.
This versatile food can be enjoyed in many ways—scrambled, boiled, poached, or even in baked goods. It’s worth exploring what makes eggs such a powerful addition to your meals and who might need to be careful with them.
Is Eating Eggs Every Day Safe?
For most healthy people, the answer is a clear “yes.”
Older dietary advice often warned against eating too many eggs, especially the yolk, because a single large egg contains about 186 mg of cholesterol. At the time, it was believed that the cholesterol we eat directly raises the cholesterol in our blood, which was linked to a higher risk of heart disease.
However, modern science has a different view. Studies have shown that for the majority of people, dietary cholesterol—the cholesterol found in food—has a much smaller effect on blood cholesterol levels than we once thought. When you eat more cholesterol, your body naturally adjusts by making less of it on its own.
For most adults without specific health issues, eating one to two eggs daily is considered safe and doesn’t increase the risk of heart disease. The main exceptions are individuals with rare genetic conditions like familial hypercholesterolemia or those who have been specifically advised by their doctor to follow a very strict low-cholesterol diet.
The Nutritional Power of Eggs
Eggs are packed with an impressive amount of nutrients while being low in calories, usually around 70 to 80 per large egg. This makes them a nutrient-dense food.
Inside each egg, you’ll find:
