Egg yolk can contain vitamin K2 (menaquinones), but the amount varies with the hen’s diet and production conditions, so a single fixed mg value can be misleading. Eggs are valuable for high-quality protein, choline, and fat-soluble nutrients; K2 is a potential added benefit. For higher K2 intake, fermented foods (notably natto) and some aged cheeses are often more influential. Decisions about D3+K2 supplementation should be guided by vitamin D status, risk factors, and medication use—especially anticoagulants.