Eggs, particularly the yolk, have suffered an unfortunate reputation over the years for being unhealthy and fattening. Although egg yolks do contain cholesterol, which can be detrimental to your health when consumed in excess, they also contain a cornucopia of nutrients and vitamins that many people are deficient in, such as calcium, iron, folate and B6. Perhaps the best option isn't to completely exclude egg yolks from your diet, but to enjoy them in moderation.
For those looking to lighten up a dish, fat- and cholesterol-free egg whites or egg substitutes can do the trick nicely. Replacing one whole egg with a quarter cup of egg substitute knocks 213 milligrams of cholesterol off a recipe, along with roughly 5 grams of fat [source: Rushing].