For a century or more, eggs have been the central part of the North American breakfast diet. When the link between high cholesterol and cardiovascular disease became clear, egg consumption plummeted. And with good reason. A single egg contains 213 milligrams (mg) of cholesterol. That's over two-thirds of the entire recommended daily allowance of 300 mg. Add bacon or sausage and an individual would far exceed 300 mg. Dietary cholesterol is a contributing factor in the buildup of plaque in the arteries. The Mayo Clinic now recommends that you eat no more than four or five eggs a week. Many nutritionists believe the egg can continue to be part of a healthful diet, as long as it's eaten in moderation. Dietary cholesterol is not the biggest threat to your heart from food. Other parts of your diet may have a bigger impact. The saturated fat found in meats plays a larger role than dietary cholesterol in causing high blood cholesterol. Further, eggs have qualities that make them good sources of nutrients for many people. They're high in protein and easily digested, which makes them a good choice for older people and people who are ill. In addition, they are a tasty and inexpensive source of protein. When cooking recipes call for eggs, two egg whites can be used instead of one full egg. Save the yolks for your dog. They won't harm him. Scientists are working to make eggs more healthful, and they have made significant progress. They are developing low-cholesterol eggs, eggs with beneficial fatty acids, and pasteurized eggs. And powdered eggs without fat are now available. Innovations aside, nutritionists still advise moderation when it comes to consuming eggs.