I found this great article with a scientific sources and it tackles all the concerns we may have about eating eggs.
Eggs are an excellent source of choline, which is crucial during pregnancy for neural tube formation and brain development. Concerns about cholesterol and weight gain from egg consumption have been largely dispelled by research.
Studies indicate that eating 1–6 eggs per week does not increase the risk of stroke or coronary artery disease, with no adverse effects on cholesterol levels or weight gain, even in those with diabetes or hyperlipidemia.
Controlled trials consistently show that egg consumption has no negative impact on cardiovascular health markers, insulin sensitivity, or blood glucose levels. The egg yolk, which is rich in fatty acids, cholesterol, and choline, is particularly beneficial, providing essential nutrients like omega-3s, which vary based on the hen’s diet. The albumen, while high in protein, contains avidin, a compound that can inhibit B-vitamin absorption, though this is reduced by cooking.
Overall, eggs are a nutritious food that can be safely included in the diet, offering particular benefits to pregnant women due to their high choline content, without raising concerns about cholesterol or weight gain.
For further reading, see also:
https://examine.com/articles/are-eggs-healthy/
