Egg And Egg Yolk

Eggs are laid by female birds, with chicken eggs being the most common for human consumption. They consist of a protective shell, albumen (egg white), and vitellus (egg yolk). Eggs are a nutrient-dense whole food.

Eggs and egg yolks are used in a wide variety of foods for their nutritional value and functional properties. They act as emulsifiers, helping to blend ingredients like oil and water, as binders, holding ingredients together, and as leavening agents, contributing to the rise of baked goods. They are found in products such as baked goods, sauces, dressings, ice cream, and pasta.

Eggs are a source of protein, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) lists eggs as Generally Recognized As Safe (GRAS). Concerns about dietary cholesterol from eggs have been a topic of discussion, but current research and dietary guidelines suggest that for most healthy people, dietary cholesterol has a smaller impact on blood cholesterol levels than previously thought. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated eggs.