Free range pasteurised egg

Pasteurised eggs come from hens, with the egg's contents heated to a specific temperature for a set time to reduce the presence of harmful bacteria. The term 'free-range' indicates that the hens have access to outdoor areas.

Eggs are a versatile ingredient used in baking for their binding, leavening, and emulsifying properties, contributing to texture and richness. They are also used in savoury dishes and sauces as a thickener or binder, and are a source of protein.

Eggs are a natural food ingredient and not a food additive. They are a source of protein, vitamins, and minerals. The UK's Eatwell Guide includes eggs as part of a healthy diet. Concerns about cholesterol in eggs have been largely addressed by scientific consensus, with dietary cholesterol having a smaller impact on blood cholesterol than previously thought for most people. Evidence does not suggest a direct causal link between egg consumption and adverse health outcomes at typical dietary levels.