Whole Cage-free Eggs

Whole cage-free eggs come from hens raised in open indoor spaces, allowing them to move freely. They are a natural source of protein and nutrients, and are used in their whole form, including the yolk and white.

Eggs act as a binder, emulsifier, and leavening agent in baked goods and pasta. They contribute to texture, richness, and color in products like pizza crusts, breads, and ravioli.

Eggs are a nutrient-dense food, providing protein, vitamins, and minerals. The FDA considers eggs to be a safe and wholesome food. International bodies like JECFA and EFSA have evaluated eggs and their components. Research on eggs and health outcomes like cholesterol levels has yielded mixed results, with recent reviews suggesting dietary cholesterol may have less impact on blood cholesterol for most people than previously thought.