Water Whole Egg

Whole eggs are the reproductive cells of chickens. They consist of a yolk, albumen (egg white), and shell. The egg is a nutrient-dense food used in cooking and baking.

Whole eggs are used as a binder, emulsifier, and leavening agent in baked goods like cookies, cakes, and pastries. They also add richness, flavor, and color to foods.

Whole eggs are a natural food ingredient and are generally recognized as safe (GRAS) by the FDA. They are a source of protein, vitamins, and minerals. JECFA has evaluated whole eggs and determined they do not pose a safety concern when consumed as food. Evidence does not suggest adverse health effects from typical consumption.