Barn eggs

Barn eggs are laid by hens kept in a barn environment, which allows them to roam freely indoors. They are a natural product from poultry, typically chickens, and are a common ingredient in many baked goods and prepared meals.

Eggs are used in food manufacturing for their binding, emulsifying, and leavening properties. They contribute to the texture and structure of products like pastries, pasta, and baked goods, and can also add richness and flavour.

Eggs are a source of protein, vitamins, and minerals. They are not considered a food additive and are a naturally occurring foodstuff. The UK's Food Standards Agency (FSA) provides guidance on safe egg consumption, particularly regarding raw or lightly cooked eggs due to the risk of Salmonella. Evidence on the impact of dietary cholesterol from eggs on blood cholesterol levels in healthy individuals is mixed, with some studies suggesting a limited impact for most people.