Whole Egg

A whole egg is the reproductive cell of a female chicken, laid as an oval object. It consists of a shell, egg white (albumen), and egg yolk. The egg is a natural source of protein, fats, vitamins, and minerals.

Eggs are used in food manufacturing for their nutritional value and functional properties. They act as emulsifiers, helping to bind ingredients like oil and water, and as binders in products such as baked goods and processed meats. Eggs also contribute to texture, color, and richness in foods like dressings, sauces, and pasta.

Whole eggs are a common food ingredient and are generally recognized as safe (GRAS) by the FDA when used as intended. They are a nutrient-dense food, providing high-quality protein and essential vitamins and minerals. While eggs contain cholesterol, current dietary guidelines suggest that cholesterol in food has less impact on blood cholesterol levels than previously thought for most people. International bodies like JECFA and EFSA have evaluated eggs and egg components.