For years, eggs have sparked debate in the nutrition world. Once criticized as cholesterol-heavy and linked to heart disease, they were avoided by many. But modern research tells a different story.

This article explores the true benefits—and a few possible downsides—of eating eggs, whether you like them scrambled, boiled, or raw.

Is It Harmful to Eat Eggs Every Day?

In short: not usually.

Past dietary advice warned against eating too many eggs due to their cholesterol content—about 186 mg per large egg, mostly in the yolk. However, newer studies show that for most people, dietary cholesterol doesn’t drastically impact blood cholesterol levels.

In fact, healthy individuals can typically enjoy one or even two eggs daily without increasing their risk of heart disease. The exception is for those with genetic conditions like familial hypercholesterolemia or people advised by doctors to follow a strict low-cholesterol diet.

Eggs: Small, But Nutrient-Dense

Eggs are packed with nutrients and relatively low in calories (about 70–80 per egg), offering:

Complete protein – Supports muscle maintenance and repair.

Healthy fats – Including omega-3s, especially in eggs from pasture-raised hens.

Essential vitamins and minerals – Such as vitamins A, D, E, B12, folate, and selenium.

Choline – Vital for brain development and cellular health.