Yes EGG IS RICH IN CHOLESTEROL but EGG IS ALSO RICH IN LECITHIN which BRINGS CHOLESTEROL TO HDL AND NOT TO LDL.

The basis for recommending only 2 eggs per week is the study in rabbits where the scientist gave pure crystalline cholesterol to rabbits and after several months the blood vessels show plaques. This was done at the time when the world was trying to find out the reason for the increasing incidence of heart disease. When the American Heart Association was asked what they would recommend, the only available study was the one performed in rabbits. This was also at the time that we could only measure total cholesterol in the blood.

When the technology for HDL and LDL cholesterol was developed, a better study was performed in mice which is closer in metabolism to man. A certain group of mice were given pure crystalline cholesterol and total cholesterol, HDL cholesterol and LDL cholesterol were determined. Another group of mice were give the same amount of pure crystalline cholesterol but this time a proportionate amount of lecithin was combined. The results show that pure crystalline cholesterol elevates LDL and lowers HDL while the same amount of cholesterol together with a proportionate amount of lecithin lowers LDL and elevates HDL, a good scenario which we want to achieve clinically. Thus, we recommend eating eggs everyday. Egg Study

However, the eggs should be boiled and not fried. Boiling reaches only 100 degrees centigrade while frying reaches more than 300 degrees centigrade. It has been found at a Cedar Sinai study that heating the food to more than 100 degrees centigrade leads to elevation of c-reactive protein and other markers of inflammation. Also cooking refined unsaturated oil leads to oxidation of the unsaturated fatty acids of the cooking oil and the lecithin of egg yolk to produce lipid peroxides. Lipid peroxides are lipids destroyed by oxidative damage caused by free radicals.

Lipids are found in the membranes of all cells. Healthy cells require unoxidized lipids. Feeding your body with oxidized lipids from fried eggs would result in degenerated cells.