Free range eggs

Free range eggs come from hens that are allowed to roam freely outdoors for at least part of the day. They are a natural product of poultry farming, with the hens laying eggs that are then collected, cleaned, and packaged. The term 'free range' refers to the welfare standards under which the hens are kept.

Eggs are a versatile ingredient used in baking for binding, leavening, and adding richness. They are also used in savoury dishes as a primary component or to enrich sauces and custards. Their emulsifying properties make them useful in mayonnaise and dressings.

Eggs are a source of protein, vitamins, and minerals. They are not considered a food additive and therefore do not have an E-number or require authorisation on the Register of Food Additive Authorisations. Dietary guidelines from the NHS and the Eatwell Guide include eggs as part of a balanced diet. While eggs contain cholesterol, current UK dietary advice suggests that for most people, dietary cholesterol has a small effect on blood cholesterol levels compared to saturated and trans fats.