Eggs

Table eggs commonly refers to eggs sold for eating, most often hen’s eggs. An intact egg has a hard shell surrounding a clear white and a yellow yolk; once opened, the white is fluid and the yolk is softer and richer in flavour. Shell colour varies and does not by itself define the edible contents.

Eggs are sold whole in shells and can also be separated into whites and yolks or sold as liquid, frozen, or dried products. They are cooked in many ways and used as ingredients in baking and other foods. Nutrition comparisons should identify the species, edible portion, and whether the egg is raw, cooked, separated, or processed.