Eggs are bad for your heart. Each yolk has 200 milligrams of cholesterol, and eating cholesterol raises your blood cholesterol, and high cholesterol causes heart disease. Limit yourself to two eggs a week. Don't eat the yolks at all if you can manage it, do the egg-white omelette thing, and apologise to your cardiologist if you slip. This was every dietitian's standard advice from the 1960s through to the early 2000s.
Dietary cholesterol is mostly not the same thing as blood cholesterol. The body manufactures around 80 percent of its own cholesterol in the liver and adjusts production based on intake; eat more, your liver makes less. Dozens of studies since the early 2000s, including a 2020 BMJ meta-analysis of 215,000 people, have found no association between moderate egg consumption (up to one egg a day) and cardiovascular disease in healthy adults. The 2015 US Dietary Guidelines formally removed the 300 mg cholesterol limit, and the Australian Heart Foundation now permits up to seven eggs a week without alarm. There are exceptions: people with familial hypercholesterolaemia or diabetes do show modestly higher cholesterol response to dietary cholesterol. For everyone else, the egg is fine. The actual cardiovascular villains (saturated and trans fats, high refined carbohydrates, smoking, sedentary lifestyle, alcohol) were always more important and have stayed important. The egg lobby was right. The dietitians overshot. Have the egg.