Analysis shows eggs are lower in cholesterol and higher in Vitamin D than they were a few years ago.
Eggs have undergone a bit of a makeover over the past decade.
A new USDA analysis shows they now have 14-percent less cholesterol and 64-percent more Vitamin D than the last time they were sampled a decade ago.
The dietary cholesterol in eggs has historically given them a bad rap.
Undeservedly so, according to clinical dietitian Lisa Cimperman of University Hospitals Case Medical Center in Ohio.
"It's saturated fat that causes your cholesterol to go up, and eggs are relatively low in saturated fat," she explains.
Still, the old saying "everything in moderation" applies.
Current dietary guidelines suggest we shouldn't get more than 300 milligrams of cholesterol a day.
A single egg has 186 milligrams.
Experts suspect the changes came from improvements in hens' diets nationwide.
Some chicken feed is supplemented with Vitamin D.
The bottom line? If you like eggs, eat them.
Bacon, however, remains a story for another day.