This eggs-pert wasn’t yolk-ing around.

Harvard medical student, Dr. Nick Norwitz ate 720 eggs in a month to study the effects the “fowl” diet had on his cholesterol and saw that his levels dropped nearly 20 percent.

Norwitz “hypothesized” before his experiment that consuming the 60 dozen eggs would not increase his LDL (low-density lipoprotein) or “bad” cholesterol by the time the month was over.

Eating 24 eggs a day for an average of one per hour Norwitz’s “dietary intake of cholesterol more than quintupled,” Norwitz’s intake to a perceived 133,200 milligrams of cholesterol over the month, he said in a video posted to YouTube.

Norwitz’s LDL levels dropped by 2 percent in the first week of his new diet before dramatically decreasing by 18 percent in the latter two.

Norwitz’s normal LDL levels were around 90mg per decimeter while he was on his “mixed, standard American-style diet,” prior to going Keto.

Eating two eggs, or half a cup per day, compared to an egg-free high-carb breakfast saw no change in on blood cholesterol levels, according to healthline.

The study also found that those with health issues, including diabetes, who are eating six-12 eggs per week didn’t have a negative effect on the total blood cholesterol levels or heart disease risk factors, rather it increased high density lipoprotein (HDL) cholesterol or the “good” cholesterol.

Dietary cholesterol attaches to gut receptors, stimulating the release of the hormone Choleson, which combines to a receptor on the liver that inhibits “endogenous cholesterol synthesis” maintaining homeostasis or equilibrium.

“In lean, insulin-sensitive people who go on low carbohydrate diets, especially ketogenic diets, its common for LDL levels to rise as part of a lipid triad,” Norwitz explained.