Egg: Shell Eggs

Shell eggs are the eggs laid by female chickens, commonly referred to as hens. They are a natural product of avian reproduction and are typically sold whole, with the shell intact. Eggs are a source of protein, vitamins, and minerals.

Eggs are used in a wide variety of foods for their nutritional value and functional properties. They act as binders, emulsifiers, and leavening agents in baked goods, and add richness and flavor to dishes like custards and sauces. They are a primary ingredient in breakfast foods, baked goods, and many prepared meals.

Eggs are a nutrient-dense food. The U.S. Food and Drug Administration (FDA) recognizes eggs as Generally Recognized As Safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated eggs and their components. While eggs are a source of dietary cholesterol, current research and dietary guidelines suggest that cholesterol in food has a smaller effect on blood cholesterol levels than previously thought for most people.