This is an excerpt/paraphrase from a document written by Francine Bradley and posed on the Univ. Calif. Coop Extension website. It was published in May 1997 – I can’t find it online.

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The egg is is considered the perfect protein – full of protein, unsaturated fatty acid, vitamins and minerals.

The following vitamins are found in significant amounts in the egg:  A, E, K and the B vitamins. In addition, the egg is an excellent source of Vitamin D. Eggs also provide phosphorus and trace minerals to the diet.

Eggs can be eaten by every segment of the population, from infants to senior citizens. Some people are concerned about cholesterol in eggs. Cholesterol is a sterol manufactured and needed by the human body. Research has shown that the amount of cholesterol eaten in foods has a variable and small effect on the amount of cholesterol in the blood. Reducing the amount of saturated fat in the diet, however, is very important. Eggs have a desirable unsaturated fatty acid: saturated fatty acid ration of 2:1. Even if your doctor has restricted eggs in your diet, you can probably eat egg whites, which are cholesterol free (I am not a doctor, this is not medical advice, don’t sue me, and ask your doctor etc.). A large chicken egg contains approximately 80 caloried and can be well utilized by the nutrition-conscious dieter.