Is Eating 35 Eggs a Week Bad? Separating Fact from Fiction for High Egg Consumption

November 4, 2025 •

3 min read

While modern dietary guidelines no longer impose strict limits on daily egg consumption for most healthy people, the question of whether eating 35 eggs a week is bad remains complex. This level of intake significantly exceeds typical recommendations, and the health impacts depend heavily on individual health, diet, and preparation methods.

Quick Summary

Consuming 35 eggs per week drastically increases dietary intake of protein, cholesterol, and calories. While generally safe in moderation, this high amount could pose risks for individuals with certain health conditions or an unbalanced diet.

Key Points

Moderate vs. High Intake: While 1-2 eggs per day are generally safe for healthy individuals, eating 35 eggs a week is a significant intake requiring careful consideration.
The Cholesterol Factor: For most, dietary cholesterol from eggs has minimal impact on blood cholesterol, with saturated and trans fats being a greater concern.
Nutrient Imbalance: Relying on 35 eggs for protein can lead to a less varied diet and potentially stress the liver and kidneys due to the sheer volume of nutrients.
Individual Health Matters: People with pre-existing conditions like diabetes, high cholesterol, or heart disease are more susceptible to risks from high egg consumption and should consult a doctor.
The Importance of Overall Diet: How eggs are prepared and the accompanying foods (e.g., butter, processed meat) have a greater impact on health than the eggs themselves.
Prioritize Moderation and Diversity: A balanced diet with varied protein sources is healthier than relying on a single food like eggs, especially in such high quantities.

The Nutritional Power of the Humble Egg

Eggs are rich in vitamins, minerals, and high-quality protein. Each large egg provides about 6 grams of protein, including all essential amino acids, making it a complete protein source necessary for muscle repair and growth.

Essential Nutrients in Eggs

Egg yolks are particularly dense in several beneficial nutrients:

Choline: Important for brain function.
Selenium: Supports reproductive and thyroid health.
Vitamins: Contain vitamins A, D, E, B12, and folate.
Antioxidants: Lutein and zeaxanthin support eye health.

Rethinking the Egg-Cholesterol Link

Previous dietary advice often cautioned against eggs due to their cholesterol content. However, current research indicates that for most healthy individuals, dietary cholesterol from eggs has a limited effect on blood cholesterol levels.

Dietary vs. Blood Cholesterol

Studies suggest that dietary cholesterol from eggs does not significantly raise LDL (bad) cholesterol in most people. In fact, eggs may increase HDL (good) cholesterol. The liver, which produces most of the body's cholesterol, is more influenced by saturated and trans fat intake than by dietary cholesterol.

The Real Risks of Eating 35 Eggs a Week

While moderate egg consumption is generally safe, consuming 35 eggs a week introduces potential risks, particularly for certain individuals, due to the high volume of nutrients and compounds.

Exceeding Protein and Nutrient Limits

Eating 35 whole eggs provides approximately 210 grams of protein, a substantial amount. While athletes may require high protein, relying primarily on one source can lead to nutritional imbalances and potentially strain the kidneys and liver. A balanced intake of protein from diverse sources like fish, lean meats, and legumes is recommended.

The Dangers of Unbalanced Diets

The health impact of high egg consumption depends greatly on overall dietary patterns. Preparing 35 eggs with excessive butter or pairing them with processed meats can add significant saturated fat, sodium, and calories, undermining potential benefits. Overall diet is a primary driver of heart disease risk, not eggs alone.

Vulnerable Populations

Individuals with conditions like diabetes, familial hypercholesterolemia, or those at high risk for heart disease may need to restrict whole egg intake to a few per week (e.g., 3-4), possibly focusing on egg whites. While diet affects older adults' cholesterol less, consulting a professional is still advisable.

Comparison: Whole Eggs vs. Egg Whites

Understanding the differences between whole eggs and egg whites is important for those considering high consumption.


Nutrient	Whole Egg (Large, approx. 50g)	Egg White (Large, approx. 34g)
Calories	~72 calories	~18 calories
Protein	~6 grams	~4 grams
Fat	~5 grams	<1 gram
Cholesterol	~186 mg	0 mg
Vitamins	Contains A, D, E, B12, etc.	B vitamins only
Minerals	Contains Selenium, Iron, etc.	Lower mineral content

The Bodybuilding Perspective: A High-Protein Conundrum

Bodybuilders often eat many eggs for protein, frequently favoring egg whites for lean protein without the yolk's fat and cholesterol. While very active individuals might tolerate 35 eggs weekly, it's not an ideal long-term approach due to:

Diversification: Relying solely on eggs limits other beneficial nutrients.
Nutrient Density: Yolks provide vital nutrients, but excessive intake could be risky for susceptible individuals.
Sustainability: High-volume consumption of one food can lead to palate fatigue and potential digestive issues.

How to Approach High Egg Consumption Safely

To mitigate risks with high egg intake:

Prioritize Egg Whites: Substitute some whole eggs with egg whites to manage fat and cholesterol if consuming more than 1-2 whole eggs daily.
Focus on Preparation: Choose healthy cooking methods like poaching or boiling with minimal fat.
Pair with Healthy Foods: Combine eggs with vegetables and whole grains for balanced meals.
Get Regular Checkups: Monitor your health with a doctor if maintaining high egg intake, especially with heart disease risk factors.
Seek Professional Advice: A registered dietitian can provide personalized guidance.

Conclusion: Moderation and Context are Key

Moderate egg consumption (up to one or two daily) is generally safe and beneficial for most healthy adults. However, eating 35 eggs a week significantly increases nutrient, fat, and cholesterol intake beyond typical recommendations. While active, healthy individuals might tolerate this, it's not a balanced long-term strategy and carries potential risks, particularly for those with existing health conditions like diabetes or high cholesterol. As highlighted by Harvard Health, overall diet and lifestyle are more critical for cardiovascular health than eggs alone. Prioritize a varied diet and consult a healthcare professional for personalized advice before consuming such a high number of eggs.

Harvard Health emphasizes overall diet over single foods for heart health

Frequently Asked Questions

For most healthy individuals without underlying health conditions, eating up to 5 eggs a day is likely safe. However, monitoring your overall fat and cholesterol intake from other foods is important.

Yes, eating only egg whites removes the cholesterol and fat found in the yolk, making it a source of lean protein. This can be beneficial for those with pre-existing cholesterol issues or those on a fat-restricted diet.

For individuals with heart disease or high cholesterol, it is generally recommended to limit whole egg consumption to no more than 3-4 per week. A doctor should be consulted for personalized advice.

Excessive intake of eggs can potentially lead to digestive issues such as bloating or flatulence, especially if your body is not accustomed to such a high volume of protein.

Eggs can support weight management due to their high protein content, which promotes satiety and can reduce overall calorie intake. However, consuming a large number of whole eggs could increase calorie count and hinder weight loss if not properly managed.

No, it's not ideal to get most of your protein from a single source. Relying too heavily on eggs can lead to nutrient imbalances and miss out on the diverse nutrients offered by other protein sources like fish, poultry, and plant-based foods.

The healthiest ways to prepare eggs involve minimal added fats. Options include poaching, boiling, or scrambling with a small amount of a healthy fat like olive oil, and pairing them with vegetables.