Eggs & Egg Products

Natural

Proteins

Overview

Whole eggs and egg products including liquid eggs, dried eggs, and egg whites. Essential ingredient in baking, binding, and emulsification across food manufacturing.

193,073

Products contain this

2,527

Ingredient variations

Common forms

Whole eggs and egg products

Function

Provides structure in baked goods through protein coagulation, acts as emulsifier via lecithin content, binds ingredients, and creates foams for leavening and texture.

Sources

Eggs from laying hens, may be pasteurized, separated into components, dried, or processed into liquid products. Specialty eggs from free-range or organic production available.

Health Considerations

Complete protein source with all essential amino acids. Contains choline important for brain health. Dietary cholesterol content no longer restricted in dietary guidelines. Common allergen.

Regulatory

USDA grading standards apply. Pasteurization required for certain products. Egg Products Inspection Act governs processed eggs. Major allergen requiring label declaration.

Common Variations (50 total)

And Emulsifier (Enzyme Modifies Egg Yolks,Cocoa Whole Egg Solids,Contains 2 Percent or Less of: Whole Eggs,Contains Less Than 2% of Organic Egg Yolks,Cooked Scrambled Eggs (Cage Freeâ€ Whole Eggs,Cooked Scrambled Eggs: Whole Eggs,Egg. Filling: Beef,Egg Folks,Egg Lisozime [Preservative]),Eggnog (Marsala Wine,Egg Patty: Whole Eggs,Egg Plant(aubrgines)and 38 more...