Whole Eggs

Whole eggs are the unseparated contents of a hen's egg, including both the yolk and the white. For use in packaged foods, they are often pasteurized to ensure safety and may be homogenized for consistent texture. They are sourced from chickens raised for egg production.

Eggs are versatile ingredients used by manufacturers as binders, emulsifiers, and leavening agents in baked goods like cakes, cookies, and muffins. They also provide protein and contribute to the texture and flavor of many dishes, including egg-based meals and various processed foods.

Whole eggs are considered a whole food, not a food additive, and are generally recognized as safe for consumption. They are a good source of protein and essential nutrients. Historically, there were discussions about dietary cholesterol in eggs and its effect on heart health; however, current scientific understanding suggests that for most healthy individuals, dietary cholesterol has a smaller impact on blood cholesterol levels than saturated and trans fats. The Dietary Guidelines for Americans (2025-2030) do not provide a specific limit for dietary cholesterol.