The eggs are among the richest in nutrients foods that are offered by nature. The eggs are rich in calcium, iron, sodium, potassium, A vitamin, niacin, biotin –vitamins, metals, trace elements and proteins of high nutritional value. They also contain hardly any fats, excellent cholesterol and they give excessive power and energy concerning their small size. In Greece, during the recent years the egg is believed to be the most discredited aliment and even nowadays, it is falsely related to cholesterol. However, the egg’s high lecithin content (a protective lipid against cholesterol) restores balance and as a result, the contribution of the egg in the raise of cholesterol is inconsiderable. The quality of proteins that eggs include is of great importance. The proteins of egg hold all the nine essential, crucial amino acids which our system requires. The eggs have benignant effects for the eyes. They contain lutein and zeaxanthin that provide protection against macular degeneration. Macular degeneration is the main cause of vision loss and blindness among the elderly.