http://www.vitaletherapeutics.org/vtlhmgmo.htm
While vitamin C, even to the point of bowel-intolerance, has long been advocated, vitamin E may be a better choice for protecting unsaturated fats and preventing the deleterious effects of both, their epoxides and free radicals. Cholesterol isn't toxic until it is spontaneously oxidized by the combination of heat and exposure to air. Eggs are not bad for us unless air is whipped or beaten into them before or during cooking (e.g., souffles, omelettes, or scrambled). Cholesterol's 24,25-epoxide, so generated, is quite toxic to immunity, so soft-boiled eggs or those poached in already heated milk or water are far less likely to cause problems. Egg yolks have vitamins.