Process for preparing low-cholesterol egg yolk.

Solution refers to a procedure in which the reduction of the cholesterol content of egg yolk is diluted with water or aqueous salts, cholesterol and cholesterol esters is selectively complexed with beta-cyclodextrin, the resulting complex from the diluted egg yolk separated, added water from the egg yolk again removed, the remaining amount of .beta.-cyclodextrin from egg yolk is removed by treatment with an alpha-amylase or cyklodextrintransglykosylázy, beta-cyclodextrin from the complex obtained again by treatment with water and / or alcohol and optionally re-used for complex formation with cholesterolem.ŕ