Eggs

Eggs are oval-shaped reproductive bodies laid by female birds, most commonly chickens, and are a common food source. They consist of a yolk, albumen (egg white), and a protective shell. For food production, eggs are typically collected from hens, cleaned, and graded.

Eggs are highly versatile in food manufacturing, used for their ability to bind ingredients, emulsify fats and liquids, and provide leavening in baked goods. They also add protein, flavor, and color to many products. They are found in a wide range of foods, including baked goods, salad dressings, sauces, and pasta.

Eggs are a whole food, not regulated as a food additive by the FDA. They are a good source of protein, vitamins, and minerals. While historically associated with dietary cholesterol concerns, current scientific understanding, including the Dietary Guidelines for Americans, indicates that dietary cholesterol from eggs has a limited impact on blood cholesterol for most healthy individuals. JECFA and EFSA typically evaluate food additives, not whole foods like eggs.