Pasteurized Cage-free Whole Eggs

Whole eggs are the entire contents of a chicken egg, including both the yolk and the white. "Pasteurized" means the eggs have been briefly heated to a specific temperature to kill harmful bacteria, such as Salmonella, making them safer for consumption. "Cage-free" indicates that the hens that laid the eggs were not kept in cages and had some freedom to roam within a barn or facility.

Eggs are a versatile ingredient used for their emulsifying, binding, leavening, and flavoring properties. They help bind ingredients together in products like pasta and baked goods, create stable emulsions in sauces and dressings, and contribute to the rise and texture of baked goods. Eggs also add color and nutritional value to many food items.

Whole eggs are a common food ingredient and are not regulated as a food additive by the FDA. They are a source of high-quality protein, vitamins, and minerals. While eggs contain cholesterol, current scientific evidence suggests that for most healthy people, dietary cholesterol from foods like eggs has a less significant impact on blood cholesterol levels than saturated and trans fats. JECFA has not evaluated whole eggs as a food additive.