Each Of The Following: Eggs

Eggs are laid by female animals of many different species, most commonly birds such as chickens, ducks, and quail. In the US, eggs typically refer to chicken eggs. They are a natural source of protein, fats, vitamins, and minerals.

Eggs are used in baking and cooking for their binding, leavening, and emulsifying properties. They contribute to the structure, richness, and moisture of foods like cakes, cookies, and pastries. Eggs also add flavor and color.

Eggs are a nutrient-dense food. The US Food and Drug Administration (FDA) lists eggs as Generally Recognized As Safe (GRAS). Major health organizations like the World Health Organization (WHO) and the European Food Safety Authority (EFSA) have evaluated eggs and their components. While eggs are a source of dietary cholesterol, current dietary guidelines suggest that cholesterol in food has less impact on blood cholesterol levels than previously thought for most people.