Cage-free Whole Egg

Whole eggs come from chickens and contain both the white (albumen) and the yolk. "Cage-free" means the hens were not kept in battery cages and had access to the outdoors or a barn environment. They are a natural source of protein, fats, vitamins, and minerals.

Eggs are used in baking for their binding, leavening, and emulsifying properties. They add richness and flavor to many dishes, including custards, sauces, and baked goods. Eggs are a key ingredient in mayonnaise, dressings, and many prepared salads.

Eggs are a nutrient-dense food, providing protein, vitamins D and B12, and choline. The U.S. Food and Drug Administration (FDA) lists eggs as Generally Recognized As Safe (GRAS). Major health organizations generally consider eggs a healthy part of a balanced diet. Some studies have explored the relationship between egg consumption and cholesterol levels, with mixed findings; however, current dietary guidelines do not place specific limits on egg consumption.