How many eggs you can safely eat per week, according to experts

Eggs may be packed with protein and vitamins, but nutrition researchers warn against overconsumption, Danish broadcaster DR reports.

While eggs are a rich source of vitamin D, E, B2, B12, selenium, iodine, and high-quality protein, their yolks also contain significant cholesterol, said Daniel Ibsen, a nutrition researcher at Steno Diabetes Center Aarhus and Aarhus University. “From a nutritional perspective, eggs are unique,” he noted, but added that excessive intake may raise blood cholesterol levels.

Danish dietary guidelines permit up to three eggs daily, but Nordic research suggests a stricter limit: one egg per day. “Higher intake doesn’t provide additional health benefits, and clinical studies show many eggs can increase blood cholesterol,” Ibsen explained. He also cautioned against replacing red meat with eggs in large quantities, as it may displace other nutrient-rich foods like legumes or nuts.

For those struggling to cut back, Ole Mouritsen, a professor of gastrophysics at the University of Copenhagen, offered insight into eggs’ irresistible appeal. “The umami taste in egg yolks is genetically programmed to attract us—it signals protein-rich, evolutionarily beneficial food,” he said. While eggs’ savory flavor makes moderation difficult, Mouritsen suggested exploring other umami sources, like mushrooms or fermented foods, as alternatives.