Recent research from the Department of Health even showed the fattiness of eggs has declined by 20 per cent since the 1980s.
Despite this, a study carried out in Canada has identified an increased risk of heart disease and stroke in those who regularly eat the product.
The study, published online in the journal Atherosclerosis, aligned the heightened threat to that of smoking, more commonly known to have an impact on coronary diseases.
According to the findings of scientists from the University of Western Ontario, eating egg yolk three times per week is nearly two-thirds as bad as smoking when it comes to the build up of plaque on the inner arterial wall.
This results in atherosclerosis, otherwise known as a hardening of the arteries, which can lead to heart attack or stroke.
Dr David Spence, a professor of neurology at the university's Schulich School of Medicine and Dentistry, argued that egg yolk consumption should be kept to a minimum.
"It has been known for a long time that a high cholesterol intake increases the risk of cardiovascular events, and eggs have a very high cholesterol content," he said.
Researchers examined data on more than 1,200 people with an average age of 61.5 to uncover their smoking and egg yolk-eating habits.
They used ultrasound to measure plaque build up, as well as questioning the candidates on their lifestyles.
Although plaque build up rose with ageing in the over-40s, its accumulation was significantly faster in those who smoked more and ate egg yolks regularly.
"What we have shown is that with aging, plaque builds up gradually in the arteries," Dr Spence said.
"Egg yolks make it build up faster - about two-thirds as much as smoking."
Dr Spence admitted more research was needed to confirm the results, but advised those at risk of heart disease to avoid regular egg yolk consumption.