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Source
Animal-derived
Allergen
No
Role in food
Eggs are used in baking for their binding, leavening, and emulsifying properties, helping ingredients …
What it is
Fresh whole eggs are the reproductive cells laid by female chickens. They consist of a shell, albumen (egg white), and yolk. Eggs are a natural source of protein and nutrients.
Why it's used
Eggs are used in baking for their binding, leavening, and emulsifying properties, helping ingredients combine and creating a lighter texture. They also add richness and flavor. Eggs are commonly found in cakes, cookies, breads, and other baked goods.
Health notes
Fresh whole eggs are considered a whole food and are not subject to FDA additive regulations. They are a source of protein, vitamins, and minerals. JECFA and EFSA have evaluated eggs as a food. Concerns about dietary cholesterol from eggs have been studied, with recent research suggesting that for most people, dietary cholesterol has a smaller impact on blood cholesterol than previously thought.
Allergen info
Egg is one of the 9 major food allergens identified by the FDA. It is not related to gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.