Doctors and nutritionists state that moderate egg consumption is safe and even beneficial for most healthy people. However, excessive consumption or improper preparation can pose health risks.

Possible risks of excessive or improper egg consumption:

Elevated cholesterol levels: Egg yolks contain a lot of cholesterol (approximately 185 mg/egg). Although saturated fats are primarily responsible for cholesterol levels in the body, excessive consumption can raise LDL cholesterol (“bad” cholesterol) levels in some people (so-called hyper-reactive individuals).

Increased cardiovascular risk: Regularly consuming several eggs per day—especially in combination with a diet rich in saturated fats (e.g., bacon, sausage)—can increase the risk of cardiovascular disease.

Salmonella infection: Consuming raw or undercooked eggs (e.g., soft-boiled) can lead to food poisoning and gastrointestinal problems.

Allergic reactions or intolerances: Egg whites are among the most common food allergens and can cause digestive problems, skin rashes, or respiratory issues in sensitive individuals.

Benefits of moderate consumption

For healthy adults, consuming one egg per day (or six to seven per week) is safe and particularly beneficial because it:

provides high-quality protein and essential amino acids;
is rich in vitamins A, D, E, and B, selenium, and choline;

can increase HDL cholesterol (“good” cholesterol).

For individuals with pre-existing cardiovascular disease, high cholesterol, or diabetes, doctors generally recommend limiting consumption to two to three eggs per week.