Research commissioned by the Department for Health also showed that the vitamin D content of eggs has increased almost two-fold over the 30-year period, thanks in large part to hens chowing down on better food.
In the 80s, hens were typically fed meat and bone-meal, however these days they are given a mix of wheat, corn and vegetable oil, which is improving the quality of their eggs, researchers at the UK Foodcomp Project found.
Importantly, the saturated fat content of eggs has fallen 20 per cent, while they also contain ten per cent less cholesterol, meaning a hearty breakfast of boiled eggs need not be accompanied by guilt.
Calorie counters will also be glad to learn that the average medium-sized egg now contains just 66 calories, compared to 78 three decades ago, making them easier to integrate into a strict diet.
Still, anyone hoping to trade up their medium-sized egg in favour of a large one should note a main difference is that they contain more white, while the yolk size remains the same.
Today's eggs are a real winner mostly because of the 77 per cent increase in vitamin D content, particularly in light of recent findings that indicated Britons are failing to take in adequate levels of this nutrient.
Independent nutritionist Cath MacDonald said: "This is a very welcome finding at a time when there is rapidly accumulating evidence that a lack of vitamin D could be a risk factor for a number of chronic diseases."
Vitamin D is vital for healthy bones and other common sources include sunlight, oily fish and fortified foods.
