Egg Pattie: Whole Eggs

Whole eggs are the unseparated contents of a chicken egg, including both the yolk and the albumen (egg white). They are a natural food product and a common ingredient in many dishes and processed foods. For egg patties, whole eggs are typically cracked, mixed, and then cooked into a specific shape.

Whole eggs are widely used in food manufacturing for their binding, emulsifying, leavening, and nutritional properties, as well as for flavor and texture. They are a primary ingredient in breakfast items like egg patties, quiches, and frittatas, and are also used in baked goods, sauces, and dressings.

Whole eggs are a source of high-quality protein, vitamins, and minerals. They are not considered a food additive by the FDA but are regulated as a food product. While eggs contain dietary cholesterol, current scientific evidence suggests that for most healthy people, dietary cholesterol has a smaller impact on blood cholesterol levels than saturated and trans fats. JECFA and EFSA do not typically evaluate whole foods like eggs as food additives.