The Following: Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish. The most commonly consumed eggs are from chickens. They are a natural source of protein and fat, and are used whole or separated into yolks and whites.

Eggs are used in baking for their binding, leavening, and emulsifying properties. They add richness, moisture, and structure to products like cakes, cookies, and pastries. In ice cream, egg yolks help create a smooth texture.

Eggs are a nutrient-dense food, providing protein, vitamins, and minerals. The US Food and Drug Administration (FDA) considers eggs to be a major food allergen. Dietary cholesterol from eggs has been a subject of research, with recent reviews suggesting that cholesterol in food has less impact on blood cholesterol levels for most people than previously thought.