Whole Cage Free Egg

A whole cage-free egg is an egg laid by a hen that has access to the outdoors and is not confined to a cage. It includes both the yolk and the white, providing a complete nutritional profile.

Whole eggs are widely used in packaged foods for their binding, emulsifying, leavening, and flavoring properties. They are a common ingredient in baked goods like cookies, cakes, and pastries, as well as in pasta, sauces, and ready-to-eat meals.

Eggs are a common food item and are regulated by the FDA for food safety standards. They are a good source of high-quality protein, vitamins, and minerals. While eggs contain dietary cholesterol, the 2025-2030 Dietary Guidelines for Americans indicate that dietary cholesterol has less impact on blood cholesterol levels than saturated and trans fats. JECFA and EFSA typically evaluate food additives and do not set limits for whole foods like eggs.