The article that I Googled and linked for you has the answer to that question.
When cooking an egg, the cholesterol in the yolk is altered when simultaneously heated and exposed to air. Therefore, eggs should be cooked without breaking the yolks (i.e. poached, boiled, over easy, etc.), instead of scrambled or made into omelets. A raw blended egg should be drunk fairly quickly, or refrigerated, because leaving it out at room temperature will start cholesterol oxidation, albeit more slowly than by cooking.
I don’t think it would be much to worry about, but when we’re talking about 70 eggs a week, it’s worth taking precautions, especially if you already have high cholesterol.