Optimum conditions for cholesterol removal in egg yolk were evaluated based on ratio of egg yolk-to-water, crosslinked ${eta}$-cyclodextrin (${eta}$-CD) concentration, and mixing temperature, time, and speed by adding crosslinked ${eta}$-CD treated with adipic acid. Cholesterol removal in egg yolk-water mixture increased with increasing ${eta}$-CD level (10-25%). About 95% was removed by 25% ${eta}$-CD at 1:1 ratio of egg yolk-to-water and 800 rpm mixing at $40^{circ}C$ for 30 min. In recycling study, removal rates were measured using ten times recycled crosslinked ${eta}$-CD in egg yolk, and 85% cholesterol removal was observed with eight times reuse. These results indicated that over 90% cholesterol was removed at 1:1 ratio of egg yolk-to-water, 20% crosslinked ${eta}$-CD addition, and 30 min mixing with 600 rpm at $40^{circ}C$.