Egg Yolks And Whole Eggs

Egg yolks are the yellow, nutrient-rich part of an egg, while whole eggs include both the yolk and the white. They are produced by female birds, most commonly chickens in commercial food production. Eggs are a natural, whole food ingredient.

Egg yolks and whole eggs are used in food manufacturing for their emulsifying properties, which help blend oil and water-based ingredients, and for their richness and flavor. They are common in mayonnaise, salad dressings, sauces, baked goods, and as a binder in processed meats.

Eggs are a source of protein, vitamins, and minerals. The US FDA lists eggs as Generally Recognized As Safe (GRAS). Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated eggs and egg products. Concerns about dietary cholesterol from eggs have been a topic of discussion, but current research suggests that for most people, dietary cholesterol has a smaller impact on blood cholesterol levels than previously thought.