A survey of the cholesterol content of eggs obtained from commercial sources in Georgia was conducted. Data on flock age, egg-production rate, strain, molting status, as well as dietary protein, fat, ME, and the content of animal by-products were obtained from producers via a questionnaire.Mean egg cholesterol level, determined by an HPLC procedure, was 195 mg/egg, which is substantially lower than that commonly included in tables of egg composition. The total cholesterol content correlated positively with egg weight and yolk weight and negatively with egg production and dietary protein levels, but no significant (P<.05) correlations among the variables were evident when cholesterol was expressed as milligrams per gram of yolk. Molted flocks had a higher level of total cholesterol than nonmolted flocks due to a larger egg size. The addition of animal by-products did not increase the cholesterol content of eggs, compared to those flocks which were not fed animal by-products.