Whole Fresh Eggs
Eggs are a complete protein source containing all essential amino acids and key nutrients (choline, vitamin D, B12). Eggs are one of the nine major food allergens requiring labeling under FALCPA.
What it is
Whole eggs from chickens, including yolk and white in their natural proportion.
Protein, structure, leavening, emulsification, color.
Why it's flagged
- Major allergen (egg)
- Salmonella risk if undercooked
What regulators actually say
"Eggs are safe when you cook and handle them properly... Salmonella, a leading cause of foodborne illness in the United States, can be found inside eggs."
"Eggs are one of the major food allergens identified by FALCPA."
Regulatory status
United States — FDA
Major food allergen labeling required; FDA Egg Safety Rule (21 CFR 118)
European Union — EFSA
Permitted; egg allergen labeling required under EU 1169/2011
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