Clinically, patients with thick blood lipids can eat eggs, which are providers of high-quality protein and rich in easily digestible protein, but the yolk is rich in cholesterol, an essential nutrient for the human body. Patients with hyperlipidemia can eat eggs in moderation, but the amount of eggs consumed should not be excessive, otherwise the intake of egg yolk will increase, which will increase the intake of cholesterol and lead to an increase in the concentration of LDL cholesterol, which will aggravate the process of atherosclerosis and is not conducive to the control of the patient’s condition. Clinically, patients with high blood lipid levels need to eat a light diet and avoid foods with high cholesterol, especially egg yolk, fish roe and animal offal, to avoid aggravating the condition.