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Source
Animal-derived
Allergen
No
Role in food
Eggs are a versatile ingredient used in baking for binding, leavening, and adding richness. …
What it is
Eggs are laid by female animals of many species, including birds, reptiles, amphibians, and fish. In the US, eggs most commonly refer to chicken eggs. They contain a yolk and a white, enclosed in a shell.
Why it's used
Eggs are a versatile ingredient used in baking for binding, leavening, and adding richness. They are also used in sauces, custards, and as a primary ingredient in dishes like omelets and scrambled eggs.
Health notes
Eggs are a source of protein, vitamins, and minerals. The US FDA considers eggs to be a major food allergen. While eggs contain cholesterol, dietary cholesterol's impact on blood cholesterol levels varies among individuals. JECFA has evaluated eggs and found no safety concerns.
Allergen info
Eggs are one of the 9 major allergens identified by the FDA. They do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.