This study was carried out to remove cholesterol from liquid egg yolk by using β-cyclodextrin(β-CD) which formed insoluble complex by binding with cholesterol existed in oil-water interface of egg yolk. The conditions of treatment varied with the centrifugal force, mixing temperature, mixing time, distilled ratio and β-CD : cholesterol molar ratio, and the removal efficiency of cholesterol of each treatment was measured. The optimal conditions of centrifugal force, mixing temperature and mixing time to remove β-CD. cholesterol complex were 2,000 g, 35℃ and 15 min, respectively. The ratio of egg yolk to distilled water was 1 : 3 with the most cholesterol removal and with the highest solid content remained. When the molar ratios of β-CD to the egg yolk cholesterol were 3: 1, 5: 1 and 6: 1, the efficiencies of cholesterol removal were 75.0, 88.9 and 95.9%, respectively, and the contents of remnant solid were 68.2, 64.6 and 56.9%, respectively. As the amount of added β-CD increased, cholesterol removal efficiency was increased but valuable nutrients of egg yolk also decreased. Therefore, it was concluded that the molar ratio of 3 : 1 -5 : 1 for β-CD : cholesterol was most effective in removing cholesterol from egg yolk, considering the amount of valuable components remained.