Eggs have actually been shown to be a very good food. Check out the article on foods for fitness at http://www.realjock.com/u/article/93/
. Eggs got a bad rap in the old days because the yolks are high in fat and cholesterol, but recent studies have debunked many of these myths.
That said, you probably shouldn't eat them with abandon. Here is some information from Andrew Weil's book "The Healthy Kitchen":
"It's hard to keep up with medical opinion about eggs. First they were good, then they were bad, now they're good again. Egg yolks contain a dazzling array of essential vitamins and minerals, particularly vitamins A, D, E, and K and iron, while the whites are a great source of high-quality protein. The egg's once-tarnished reputation had to do with its yolk, a source of saturated fat and cholesterol. As fat and cholesterol became Public Health Enemies Numbers One and Two, health-conscious consumers scratched eggs off their shopping lists. The egg industry then launched advertising campaigns to tell us exactly how many eggs a week are safe to eat without increasing the risk of heart disease. The really interesting news, however, is that certain eggs can actually improve cardiovascular health because they provide omega-3 fatty acids.
My favorite source of omega-3s is fish, particularly salmon and sardines. Flax seeds, hemp seeds, and walnuts are other sources. Eggs may now join these foods, provided that hens get omega-3s in their diets, which in turn will be incorporated in the yolks of their eggs. Most of the eggs in grocery stores come from factory-farmed chickens, which do not get to eat the required sources, such as soybeans and greens. In order to obtain the benefits you want from eggs, choose those from free-ranging, organically fed hens.
Recently, farmers have begun to produce "designer" eggs, containing more omega-3 fatty acids than regular ones. They do this by fortifying chicken feed with a meal made from algae or flax. These new eggs taste better than regular eggs-and they're better for you. They also cost more, but I think they're worth the extra money.
Even if you eat only the best eggs, you should still not eat them with abandon. Dietary cholesterol may not be as great a culprit as many people think-its negative effect on serum cholesterol is dwarfed by the effect of saturated fat in most people's diets-but whole eggs turn up in so many prepared dishes and processed foods that we can easily end up eating too many of them, especially in combination with sugar, milk, cream, butter, and cheese, classic recipes for atherosclerosis and heart disease. You can often substitute egg whites for whole eggs in recipes or even leave out eggs altogether. Experiment. If you like eggs, I think it's fine to eat one or two a day, as long as you cook them without a lot of fat and use them in dishes that are consistent with the guidelines for healthy eating."