For a long time, eggs carried an unfair reputation as a health risk, mainly because of their cholesterol content. Back in the 1980s and 1990s, many people avoided them, worried that eating eggs would directly raise their cholesterol levels and increase the chance of heart disease. Over the years, however, scientific studies have shifted this perspective, showing that dietary cholesterol doesn’t significantly affect blood cholesterol levels in most people. Instead, the real culprits are trans fats, refined sugars, and highly processed carbohydrates, which play a much bigger role in heart-related health risks.

A single egg contains about 186 mg of cholesterol, but for healthy individuals, research shows this doesn’t translate into a heightened risk of heart disease. The exceptions are people with specific genetic conditions that make them highly sensitive to dietary cholesterol or those advised by doctors to restrict intake. For the general population, eating one to two eggs daily is not only safe but can even provide important health benefits.

Nutritionally, eggs are a powerhouse. They are considered a complete protein, providing all nine essential amino acids that the body cannot make on its own. Along with protein, eggs are packed with healthy fats, fat-soluble vitamins like A, D, and E, and B vitamins such as B12, which support nerve and blood cell health. They also deliver essential minerals including selenium, phosphorus, and folate. One standout nutrient in eggs is choline, a compound vital for brain development, memory, and even fetal growth during pregnancy. Because they offer so many nutrients in relatively few calories, eggs are often referred to as “nature’s multivitamin.”

The health benefits of eggs extend across many areas. Their high-quality protein helps build and repair muscle, making them especially beneficial for athletes and older adults trying to maintain strength. Choline and antioxidants like lutein and zeaxanthin support brain function and protect eye health. Their ability to keep you feeling full for longer periods makes them a useful food for weight control. Evidence also suggests that, rather than harming the heart, eggs can actually help maintain cardiovascular health by supporting good cholesterol levels.

Another reason eggs have become a staple in so many diets is their versatility. They can be cooked in countless ways — scrambled, poached, boiled, fried, or baked into dishes like omelets, quiches, and frittatas. Their neutral flavor makes them easy to pair with vegetables, whole grains, and lean proteins, allowing people to build balanced meals around them. Even when comparing different types of eggs, such as pasture-raised versus conventional, all eggs are nutritious, though pasture-raised varieties may contain slightly higher amounts of omega-3 fatty acids and vitamins.

Today, eggs have firmly regained their place as a superfood. Affordable, widely available, and easy to prepare, they fit into virtually every dietary pattern, from low-carb to Mediterranean to high-protein eating plans. For most people, enjoying eggs regularly is not only safe but also a smart way to boost overall nutrition and support long-term health.