Egg

Eggs are laid by female birds, most commonly hens for consumption. They consist of a protective shell, albumen (egg white), and vitellus (egg yolk). The yolk contains fats, vitamins, and minerals, while the white is primarily protein and water.

Eggs are a versatile ingredient used for binding, emulsifying, and leavening in baked goods like cakes and cookies. They also contribute to the richness and flavour of many dishes, including pasta fillings and desserts. Their protein content makes them a valuable component in many food products.

Eggs are a natural food product and not considered a food additive in the UK. They are a source of protein, vitamins, and minerals. While eggs contain cholesterol, dietary cholesterol's impact on blood cholesterol levels varies between individuals, and current UK guidance does not set a specific limit for egg consumption. The NHS advises that most people can eat eggs safely as part of a healthy diet.