Patients with hypertension can eat egg yolks, but they should follow the principle of moderation, as too much intake of any nutrient can be harmful to health. Egg yolk is rich in lecithin and unsaturated fatty acids, which can regulate and control cholesterol and reduce cardiovascular events. It also contains betaine, lutein, folic acid and a variety of minerals and vitamins, which can prevent retinal macular degeneration and cataracts in the elderly, as well as prevent stomatitis, tongue inflammation and foot disease. In addition, the high-quality protein contained in egg yolk is easily absorbed by the intestinal tract, which can supplement nutrition and strengthen the body. Patients with hypertension are recommended to eat one egg yolk every other day, which can meet their body needs without affecting their health.