Cholesterol and fat are listed as two different things, in two different units. In 100 g of whole egg, USDA FoodData Central reports about 9.96 g of fat and 411 mg of cholesterol.1 Grams of fat are not milligrams of cholesterol, and the two cannot be added together. About 3.2 g of that fat is saturated. The cholesterol is 411 mg. Do not add those milligrams to the grams of fat.
The NHS calls cholesterol a fatty substance that is mostly made in the liver. Fat is separate from that. The same page says fat supplies essential fatty acids the body cannot make itself, and that fat helps the body absorb vitamins A, D and E. A gram of fat is about 9 kcal. The cholesterol figure on a food table is in milligrams, and it is not that energy.
Fat and cholesterol in one large egg
The fat in that egg is about 5 g, and the cholesterol is about 206 mg. Protein in the same listing is 12.4 g per 100 g, so this egg is about 6.2 g of protein. Two eggs of that size are about 10 g of fat and about 411 mg of cholesterol.
Oil or butter added in the pan
Even if you add oil or butter in the pan, that changes the fat grams of the dish, and it does not change the cholesterol that was in the egg, unless the new ingredient brings cholesterol of its own, which you would read on that ingredient's label.
A heavier egg has more fat and more cholesterol
Two large eggs are about 100 g of egg you can eat, so they carry the full 100 g amounts. That is about 9.96 g of fat, about 3.2 g of it saturated, and 411 mg of cholesterol. A smaller portion of 40 g is not the full 100 g. A 40 g piece is less than half of 100 g. The fat in it is about 4 g. The cholesterol is about 164 mg. The protein is about 5 g. Weigh the egg if you do not want to treat it as 50 g. Five grams of fat and 206 mg of cholesterol are not added together. Oil in the pan adds to the fat. It adds to the cholesterol only when its own label lists cholesterol.
A 55 g egg you can eat is a bit over half of 100 g, so the fat is about 5.5 g, the cholesterol about 226 mg, and the protein about 6.8 g. Two eggs like that are about 11 g of fat, about 452 mg of cholesterol, and about 14 g of protein. A 65 kg adult's protein for the day is about 54 g, so those two eggs leave about 40 g of protein still to eat. Oil in the pan adds to the fat. If the oil's label does not list cholesterol, the cholesterol stays the egg's, about 226 mg for each 55 g egg.
Protein on a Horlicks Protein sachet
A Horlicks Protein sachet is 36 g and lists 24 g of protein. If cholesterol is printed on it, that figure is in milligrams, so do not add it to the 24 g. The milkshake is different: a 240 ml bottle with 20 g of ultra-filtered milk protein. An egg next to either one still has about 6.2 g of protein and about 206 mg of cholesterol, and those milligrams stay with the egg.
To conclude, cholesterol and fat are not the same thing. Cholesterol is mostly made in the liver, while fat supplies essential fatty acids and about 9 kcal a gram, and the two are not measured the same way. You write fat in grams and cholesterol in milligrams. In 100 g of whole egg there is about 9.96 g of fat and 411 mg of cholesterol, so a large egg is about 5 g of fat and about 206 mg of cholesterol. Oil or butter in the pan adds fat, and it adds cholesterol only when that ingredient's own label lists some. A Horlicks Protein sachet lists 24 g of protein. Any cholesterol on the label is in milligrams, separate from those 24 g.
Sources
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USDA FoodData Central. Eggs, Grade A, Large, egg whole. FDC 748967.
View USDA FoodData Central. -
NHS. Fat: the facts.
View NHS.