There is no clinical claim that there are benefits to eating only egg whites without yolks. Both egg whites and egg yolks have high nutritional value and are good sources of protein, so it is usually not recommended to eat only egg whites and not egg yolks. If you have high blood cholesterol, you can eat only egg whites and not egg yolks. Because egg yolks contain more cholesterol, excessive consumption is not conducive to controlling blood lipids, and even the formation of atherosclerosis and other diseases. In addition to egg yolks, it is also recommended that patients with hyperlipidemia eat less animal offal and dairy products and other high cholesterol foods. For the rest of the population, egg yolks contain lutein and zeaxanthin, which have antioxidant effects and can, to a certain extent, prevent myopia and relieve eye fatigue. Egg yolks are rich in iron, which helps in the formation of red blood cells and can prevent iron deficiency anemia to a certain extent. At the same time, egg yolk is also rich in vitamin D, calcium and other nutrients, to a certain extent, can prevent osteoporosis, back and leg pain. It is recommended that egg whites and egg yolks be eaten together. If you find it difficult to swallow the egg yolks, you can drink some water to help swallowing while eating.