Fresh Eggs

Fresh eggs are laid by female birds, most commonly chickens for human consumption. They consist of a shell, egg white (albumen), and egg yolk. Eggs are a natural source of protein and nutrients.

Eggs are used in baking and cooking for their binding, emulsifying, and leavening properties. They contribute to the structure, richness, and color of foods like cakes, cookies, and breads. They are also used as a topping or ingredient in many savory dishes.

Eggs are a nutrient-dense food, providing protein, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) lists eggs as Generally Recognized As Safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated eggs. Research on the relationship between egg consumption and health outcomes like heart disease has yielded mixed results, with current dietary guidelines generally supporting moderate egg intake as part of a healthy diet.