One of the more rehabilitated foods in nutrition science — here's the current, more nuanced picture.
Eggs have gone through more nutritional reputation swings than almost any other food — vilified for cholesterol content for decades, then largely rehabilitated as research clarified that dietary cholesterol has a smaller effect on blood cholesterol for most people than once believed.
Eggs are one of the best dietary sources of choline, a nutrient involved in cell membrane structure and often under-consumed relative to recommended intake. The yolk also contains lutein and zeaxanthin, carotenoids studied primarily for eye health, alongside a complete amino acid profile that makes eggs one of the more efficient whole-food protein sources available.
Current research generally distinguishes dietary cholesterol (from food) from blood cholesterol levels more clearly than older guidance did — for most people without specific cardiovascular risk factors, moderate egg consumption isn't the concern it was once considered. If you have a diagnosed cholesterol condition, this is worth discussing with your doctor specifically, since individual response does vary.
Boiled, poached, or scrambled with minimal added fat — how an egg is cooked (and what it's cooked in) matters more for THE FAD's purposes than the egg itself.
Most of an egg's choline and carotenoid content is in the yolk — a whites-only habit trades away most of these specific benefits for a small reduction in calories and fat.