Eggs Whole Eggs

Whole eggs are the unseparated contents of a chicken egg, including both the yolk and the white. For use in packaged foods, they are often pasteurized to ensure safety and may be processed into liquid, frozen, or dried forms.

In packaged foods, whole eggs serve multiple functions, acting as a binder, emulsifier, and leavening agent. They contribute to the structure, texture, and richness of products and are commonly used in baked goods, pasta, sauces, and prepared meals like breakfast sandwiches.

Whole eggs are considered a natural food and are regulated by the FDA as a food commodity. They are a good source of high-quality protein, essential vitamins, and minerals. While eggs contain dietary cholesterol, current scientific understanding indicates that for most healthy individuals, dietary cholesterol has a limited impact on blood cholesterol levels compared to saturated and trans fats. Past concerns about dietary cholesterol have evolved, and eggs are generally viewed as a nutritious component of a balanced diet.