A high-cholesterol diet contributes to high blood cholesterol levels. And eggs are on the high side. The yolk of one large egg has about 213 milligrams (mg) of cholesterol, more than half the recommended total daily allowance of 300 mg. If you like eggs but don't want the extra cholesterol, use egg whites, which don't have cholesterol. Or use cholesterol-free egg substitutes, which are made with egg whites. If you want to reduce cholesterol in a recipe that calls for eggs, use two egg whites or 1/4 cup (59 milliliters) cholesterol-free egg substitute instead of one whole egg.