Whole egg

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

Eggs are a versatile ingredient used for binding, emulsifying, leavening, and adding richness and flavour. They are essential in baked goods like cakes and pastries, and used in products such as sauces, mayonnaise, and ready meals.

Eggs are a source of protein, vitamins, and minerals. The NHS notes that eggs can be part of a healthy diet. While eggs contain cholesterol, dietary cholesterol's impact on blood cholesterol levels varies between individuals, and current UK dietary advice does not set a specific limit for egg consumption. Regulatory bodies have not classified eggs as a food additive.