A visiting US egg expert says their bad reputation is no longer warranted, while The Heart Foundation has also lifted its recommenced intake to six eggs a week.
"Seniors have been afraid to eat eggs because for 40 years they have been worried about the dietary cholesterol," says nutritional biochemist Dr Don McNamara.
"But, over the years, the research has clearly shown that cholesterol in our food doesn't impact our risk for heart disease - (what causes) that is saturated fat and trans fat."
Eggs are low in saturated fat and they contain vital compounds including choline - good for metabolism and for foetal brain development during pregnancy - and lutein which lowers the risk for cataracts and macular degeneration.
People who eat eggs for breakfast feel fuller for longer, Dr McNamara says, reducing the risk of overeating at lunch.
"Eggs have the highest quality protein you can buy in the supermarket for the lowest cost, and they contain every vitamin and mineral we need except for vitamin C," he says.
"So they easily fit into a healthy diet for people with normal cholesterol levels, people with high cholesterol levels, diabetics and people with metabolic syndrome."
Dr McNamara is in Australia as part of a speaking tour backed by industry body the Australian Egg Corporation.
The Heart Foundation earlier this year conducted a review the science surrounding eggs, and re-issued its guideline to recommend people eat up to six eggs a week.
"Cholesterol in food doesn't equal cholesterol in the blood," says the foundation's healthy weight spokeswoman Monique Blunden.
"It's the saturated fat and trans fat we consume that is directly related to the rise in cholesterol in the blood."
Ms Blunden says people should be more concerned by what they eat with their eggs, noting that salt-reduced baked beans and grilled mushrooms are a healthy alternative to a pile of bacon.