Protein?

One egg a day isn't unhealthy; the protein content in egg whites is lower than in yolks, with the weight ratio being about 25g of yolk to 40g of protein. Since you need some fat anyway, the 8g of fat in the yolk is almost negligible.

The “food” egg

Egg whites and egg yolks differ significantly in their composition. Egg whites are 87% water. They contain approximately 11% protein, 1% carbohydrates, and are virtually fat-free.

The egg yolk is composed of approximately 50% water, 16% protein, and 32% fat. The fat in the yolk contains cholesterol and lecithin.

Eggs contain a protein that is particularly valuable from a nutritional perspective. It provides a large portion of the amino acids that our bodies cannot synthesize on their own. The biological value (BV) increases even further when eggs are consumed with grain products, potatoes, or legumes. (Note: The BV of a dietary protein describes how much of the body's own protein a person can synthesize by consuming dietary protein. It is often expressed as a comparison to the BV of a whole egg = 100%). Examples of this can be found in many everyday dishes, such as bread with a boiled egg, scrambled or fried eggs with boiled potatoes, potato casserole with eggs, or pancakes.

In addition, the egg contains significant amounts of various B vitamins and fat-soluble vitamins as well as individual trace elements.