Egg use in the U.S. has fallen dramatically over the last 50 years, from 400 eggs per person per year in the 1940's to 235 in 1992, the last year for which statistics are available. But recent research shows that eggs have gotten a bum rap. Indeed, an egg's impact on the average person's serum cholesterol level is trivial, while its contribution to good nutrition can be significant.
Eggs are much more than cholesterol in a shell.
One large egg provides about six grams of protein, about half of which is in the egg white. An egg's contribution of vitamin D is noteworthy because eggs are one of the very few foods that supply this nutrient. Eggs are easily digested, making them valuable dietary components for people who are ill or convalescing. While eggs don't provide an abundance of any one nutrient, they offer substantial amounts of a wide variety, as shown in Table 1. There's no denying that eggs are rich in cholesterol.