Egg

Eggs are a common food product laid by birds, most often chickens. They consist of a yolk, egg white (albumen), and a protective shell. For use in packaged foods, eggs are collected, cleaned, and sometimes processed, such as pasteurized or dried.

In food manufacturing, eggs serve many purposes. They act as binders, helping ingredients stick together, and as emulsifiers, blending oil and water. Eggs also help foods rise (leavening) and contribute to texture, moisture, and flavor in products like baked goods, pasta, and sauces.

Eggs are recognized as a common food item by the FDA and are not regulated as a food additive. They are a source of protein and other nutrients. While past dietary advice focused on cholesterol in eggs, current guidance from the Dietary Guidelines for Americans emphasizes overall healthy eating patterns. JECFA and EFSA typically evaluate food additives, not whole foods like eggs.