* Cholesterol : For years eggs have been considered more of a health risk than a healthy food. Since they are high in cholesterol, it was recommended that people with high cholesterol levels avoid eggs. But it turns out the cholesterol content for which they have been vilified is much lower than it was 10 years ago. This reduction has been attributed to the changes in hen feed since the BSE crisis in the 1990s. British research shows that a medium egg contains about 100mg of cholesterol, a third of the 300mg recommended daily limit. Also it is saturated fat in the diet, not dietary cholesterol that influences blood cholesterol levels the most.
* Pregnancy : If you are eating eggs during pregnancy, ensure you cook until the whites and yolks are solid.
* Heart Disesase : Some studies have found that people with diabetes who eat eggs have an increased risk of heart disease.
* Bacteria - people are advised to avoid eating raw or undercooked eggs. Bacteria can enter the egg through pores in the shells. In the U.S., all eggs graded by the United States Department of Agriculture (USDA) are washed with a sanitizing rinse during the screening stage at a processing plant. In the U.S., egg products - eggs removed from their shells for factory processing - distributed for consumption are required by law to undergo a process called pasteurization. During this process, eggs are rapidly heated and kept at a high temperature for a period of time to kill off any Salmonella bacteria. Eggs should be avoided if their shells are cracked or if they are past expiration date.