For no other kind of food the results of the studies attempting to determine whether the consumption is good or bad for cardiovascular health have been so contradictory as for eggs.

There have been a lot of studies that have said that eggs are bad for cardiovascular health and a lot of studies that have said that they are good.

Among the more recent studies the conclusions that they are good have been more frequent.

I believe that an important reason for the contradictory results is that I have seen no study that took care to take into consideration how the eggs have been cooked.

Some people cook eggs using methods that do not modify the eggs much, except for the thermal denaturation of the proteins (which is desirable in eggs, to deactivate harmful proteins, like avidin), e.g. by microwaving or boiling, while others may fry the eggs in oil.

The differences between the health effects of such differently cooked eggs are expected to be great.

Or else many people might eat the eggs together with other kinds of food, e.g. with ham, and the food with which eggs are combined might have a more important effect on health than the eggs.

So it is still not settled whether eggs are healthy or not, but it seems much more likely that, at least by themselves, eggs should be good for cardiovascular health, at least up to 1 or 2 per day.