During our vacation, I ate far too much delicious food of every sort, so it is perhaps kind of sweet that I tried to avoid extra cholesterol at breakfast. I shelled hard-cooked eggs and ate the whites only.
One morning, when I cracked the egg, raw yolk and white ran out. I quickly realized what had happened. The tray of raw eggs was to the left of the chef making omelettes, and the hard boiled eggs were to his right. (This particular mistake is harder to make when the omelete chef works from a bottle of egg, instead of using fresh eggs.)
I really should have noticed. The cooked eggs were warm, the raw eggs cold.
By the way, to eat only the whites of hardcooked eggs: Gently slice around the long axis with a knife. Do not cut though the yolk. The white will come off easily, and the yolk won't be stuck to your knife.