Our cookies

We use cookies, which are small text files, to improve your experience on our website.
You can allow or reject non essential cookies or manage them individually.

Manage cookiesAllow all

Cookie policy

Our cookies

Allow all

We use cookies, which are small text files, to improve your experience on our website. You can allow all or manage them individually.

You can find out more on our cookie page at any time.

EssentialThese cookies are needed for essential functions such as logging in and making payments. Standard cookies can't be switched off and they don't store any of your information.
AnalyticsThese cookies help us collect information such as how many people are using our site or which pages are popular to help us improve customer experience. Switching off these cookies will reduce our ability to gather information to improve the experience.
FunctionalThese cookies are related to features that make your experience better. They enable basic functions such as social media sharing. Switching off these cookies will mean that areas of our website can't work properly.
AdvertisingThese cookies help us to learn what you're interested in so we can show you relevant adverts on other websites and track the effectiveness of our advertising.
PersonalisationThese cookies help us to learn what you're interested in so we can show you relevant content.

Save preferences

Can I eat eggs?

People with raised cholesterol often wonder if it’s OK to eat eggs, as egg yolk is rich in cholesterol. Generally speaking, as part of a healthy, balanced diet, it should be fine for most people, as the cholesterol in eggs does not have a significant effect on blood cholesterol.

It’s much more important to limit the amount of saturated fat you eat. Too much saturated fat can raise the cholesterol in your blood. So, most people can eat eggs as long as they are eaten as part of an overall healthy, balanced diet that is low in saturated fat.

If you have familial hypercholesterolaemia, you should limit your dietary cholesterol to 300mg a day, but it is probably better to aim for nearer 200 mg on average.

Find our more about about cholesterol-rich foods

Why eggs are good for you 

For most people, eating eggs won’t have a significant effect on your blood cholesterol, and they’re good for you too.

  • They’re packed full of good stuff
    Eggs contain protein, energy, vitamins and minerals which are all good for your body – because they contain everything a chick needs to grow and develop before hatching. Some are fortified with omega 3s
  • Eggs are fairly low in fat
    Egg yolks contain some fat, but the white hardly contains any. One average egg (58g) contains around 4.6g fat, which is about a teaspoon. Only a quarter of this is saturated fat, the type that raises cholesterol levels in the body.
  • Eggs are full of protein
    The protein in eggs is easy to digest and contains all the building blocks of the proteins your body needs to function.
  • Eggs contain vitamins that can be hard to eat enough of
    Eggs are a good source of vitamins and minerals including vitamin D and the B vitamins – riboflavin, vitamin B12 and folate. Many people don’t get enough of these vitamins in their diet.
  • Eggs are versatile
    You can turn them into quick and easy savoury meals or desserts, or serve them scrambled, poached or boiled with toast and juice for a healthy start to the day.
  • Eggs are a great food for young children
    They are easy to eat, convenient, inexpensive and come in small packages, perfect for small tummies. You can give eggs to children after they are six months old.
  • Eggs are safe to eat
    Thanks to accreditation schemes and better farming methods, salmonella in British Eggs has largely been wiped out. So, not only are they healthy to eat, they’re safe too.
  • Egg allergy is less common than you might think
    Only about 2.5% of infants (less than three out of every hundred) have an allergic reaction to eggs and about half of these grow out of it by the time they reach school age. Around 0.5% of adults have an egg allergy (one in every 200 people).
  • Most eggs meet the British Lion Egg Standard
    Over 90% of the eggs produced in Britain qualify for the British Lion Egg Standard – a mark of quality, freshness and safety that was introduced to reduce salmonella. Eggs with the Lion Quality trademark stamp are marked with a code which shows how the hen that laid it was farmed (free range, organic, barn, caged etc) and allow you to trace the farm it came from.


Learn more about omega 3 fats