Eggs Sugar

Eggs are laid by female animals of many species, including birds, reptiles, amphibians, a few mammals, and fish. The most commonly consumed eggs are from chickens. They are a versatile ingredient used in cooking and baking for their nutritional value and functional properties.

Eggs are used in a wide variety of foods. They act as binders, emulsifiers, and leavening agents in baked goods like cakes and cookies. They also add richness and flavor to dishes like custards and sauces, and are a primary ingredient in breakfast foods.

Eggs are a source of protein, vitamins, and minerals. While eggs contain cholesterol, dietary cholesterol has a less significant impact on blood cholesterol levels for most people than previously thought. Regulatory bodies like the FDA consider eggs a safe and nutritious food. The World Health Organization (WHO) has not set specific intake limits for eggs.