Fresh Whole Egg
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What it is
Fresh whole eggs are laid by female chickens. They consist of a protective shell, albumen (egg white), and vitellus (egg yolk). The egg white is primarily protein and water, while the yolk contains fat, protein, vitamins, and minerals.
Why it's used
Eggs are used in baking and cooking for their binding, emulsifying, and leavening properties. They help hold ingredients together, create smooth textures, and add richness and flavor. Eggs are common in cookies, cakes, custards, and pasta.
Health notes
Fresh whole eggs are considered a nutrient-dense food by the U.S. Department of Agriculture. The U.S. Food and Drug Administration (FDA) recognizes eggs as a major food allergen. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated eggs and their components. Dietary cholesterol in eggs has been a subject of research, with recent dietary guidelines suggesting that cholesterol intake has less impact on blood cholesterol levels for most people than previously thought.
Allergen info
Eggs are one of the 9 major food allergens identified by the FDA. They do not contain gluten.