Most of the cholesteral in the egg is the yolk, but I have read that by eating the whole egg digesting and using the egg’s cholesteral is aided, as opposed to only eating the yolk. And agg whites alone have much less nutritional benefit:
Vitamins: The yolk contains all of the fat-soluble vitamins A, D, E, and K, as well as thiamin (vitamin B1) and vitamin B12.
Minerals: The yolk contains most of the phosphorus, iron, zinc, copper, and manganese.
Antioxidants: The yolk contains lutein and zeaxanthin, which protect the eyes from harmful sunlight and reduce the risk of cataracts and macular degeneration.
Choline and selenium: The yolk contains choline and selenium.
Protein: The yolk contains almost half of an egg’s protein.
Fat: The yolk contains most of an egg’s fat, which is mostly unsaturated and helps the body absorb other nutrients.
Calories: The yolk contains three-fourths of an egg’s calories.
Dietary cholesterol has ZERO impact on blood cholesterol, because...
Your body makes cholesterol.
If you didn’t eat any cholesterol whatsoever, your body would make it.
If you eat a lot of cholesterol, you body reduces its production of cholesterol.
The analogy is your body temperature.
Your body wants to keep your temperature at a specific level. If you get too cold, your body starts producing more body heat, and encourages you to move to produce heat (that’s why cold people get fidgety and shiver). If your body becomes too hot, your body takes steps to lower your temperature. You sweat and become lethargic (that’s why overheated people become sleepy).
The same is true of cholesterol. Your body wants to keep it at a specific level. If you don’t have enough, your body starts producing it. If you have too much, your body stops producing it and starts excreting it into the bowls (where it is later pooped out).
If you eat too much cholesterol, the excess ends up going out your rectum in your poop. It does not stay in your blood stream.