Egg Yolks And Egg Whites

Eggs are laid by female birds, most commonly chickens for food. Egg yolks are the yellow, fatty part of the egg, while egg whites are the clear, protein-rich liquid surrounding the yolk. Both are separated from the whole egg for use in food products.

Egg yolks act as emulsifiers, helping to blend ingredients like oil and water, and add richness and color. Egg whites are used for leavening, adding structure, and creating foam. They are common in baked goods, desserts like ice cream and gelato, and sauces.

Eggs are a source of protein, vitamins, and minerals. While eggs contain cholesterol, dietary cholesterol has less impact on blood cholesterol levels for most people than previously thought. The FDA considers eggs to be a nutritious food. The WHO/IARC has not classified eggs or their components as carcinogenic. No specific ADI or upper intake limits are set by JECFA or EFSA for whole eggs.