Eggs, like any other food, have their good and bad sides.
Generally speaking, egg is a valuable food, but it is important how we eat and how we prepare them.
Therefore, it is always good to have in mind advices concerning the consumption of eggs and their effects on health.
Benefits of eggs:

• Eggs are very good source of selenium, iodine, phosphorus, vitamin B2, B5, B12 and vitamin D.
  They are good source of high-protein (100% will be used in the body) and some unsaturated fatty acids.
  
• Egg yolks are the largest source of choline (amino acids, which participates in the formation of folic acid - a B vitamin), which is part of cell membranes, and it is present in our body especially in the brain (important for brain development in fetuses).
  It also builds acetylcholine, a neurotransmitter that transmits messages between nerve cells, has anti-inflammatory effect.
  Yolk participates in transformation of the dangerous amino acid homocysteine into other substances (homocysteine damages blood vessels and the risk factor for developing CVD).
  
• Yolk contains lutein and other carotenoids, which prevents cataracts and macular degeneration (eye disease).
  

Health hazards of eggs:

• A rich source of cholesterol (a 50g egg has 230 mg of cholesterol), but for most people this doesn't influence the level of cholesterol in the blood significantly (if you eat an average of 1 egg per day).
  It is proved that a much greater effect on serum cholesterol have saturated fat and trans fatty acids that occur in fried food.
  
• Eggs may contain Salmonella, even without changing their sensory properties such as appearance, color, smell or taste.
  Raw or undercooked eggs (usually in cakes) are the main source of the epidemic.
  To kill the bacteria, cook the egg for at least 10 minutes (hard-boiled eggs).
  Scrambled eggs is also safe.
  Soft-boiled eggs and poached egg carry the risk of salmonellosis, and raw eggs are very risky, and eating raw eggs or using them in the cake (if not boiled) should be avoided.
  
• If boiled egg smells after peeling the shell, discard it.
  
• If the green ring appears around the yolk, do not worry, it only means that the egg was overcooked, and there was a reaction of sulfur and iron from the yolk.
  The same can happen if you cook eggs in water rich in iron.
  
• Raw egg contains a glycoprotein avidin, which binds to vitamin B - and prevents its absorption in guts.
  
• Possible allergy to egg proteins (egg proteins are known allergens).
  
• Some patients should not eat eggs, for example- those with gallstones.