Fresh egg

Eggs are laid by female animals of many species, including birds, reptiles, amphibians, a few mammals, and fish. In the UK, eggs most commonly come from chickens and are a familiar source of protein and nutrients. They are sold whole, in their shells, or processed into liquid, dried, or powdered forms for use in food manufacturing.

Eggs are a versatile ingredient used for binding, emulsifying, leavening, and adding richness and flavour to a wide range of foods. They are essential in baked goods like cakes and biscuits, sauces such as mayonnaise, and processed meats. The yolk contains lecithin, an emulsifier, while the proteins in the white contribute to structure and can be whipped to incorporate air for leavening.

Eggs are a naturally occurring food and not regulated as a food additive in the UK. They are a source of protein, vitamins, and minerals. Concerns have been raised in the past regarding the cholesterol content of eggs and its impact on blood cholesterol levels. However, current scientific understanding, supported by bodies like the Scientific Advisory Committee on Nutrition (SACN), suggests that dietary cholesterol has a less significant impact on blood cholesterol for most people than previously thought, with saturated and trans fats having a greater effect. The NHS advises that most people can eat eggs without affecting their blood cholesterol.