Eggs Butter

Eggs are oval-shaped reproductive bodies laid by female birds, most commonly chickens, and consist of a yolk, albumen (egg white), and shell. Butter is a dairy product made by churning fresh or fermented cream or milk, separating the butterfat from the buttermilk.

Eggs are widely used in food for their binding, leavening, emulsifying, and flavoring properties, as well as for their nutritional content, appearing in baked goods, custards, and sauces. Butter is used to add rich flavor, moisture, and tender texture to a wide range of foods, including baked goods, sauces, and savory dishes.

Eggs and butter are whole food ingredients and not food additives regulated by the FDA in the same way. Both are generally recognized as safe when consumed as part of a balanced diet. Eggs contain cholesterol, and current scientific understanding suggests that for most healthy people, dietary cholesterol has less impact on blood cholesterol levels than saturated and trans fats. Butter is high in saturated fat, and the 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to under 10% of daily calories. JECFA and EFSA do not typically evaluate whole food ingredients like eggs and butter as food additives.