Eggs are the external reproductive structures produced by the females of certain animals, including birds, reptiles, and fish, with the term used without qualification usually referring to eggs laid by hens, although eggs of other birds, some reptiles such as turtles, and fish as roe are also eaten. Generally composed of yolk and white enclosed in a protective shell, they are among the most nutritious and functionally versatile foods, supplying complete protein, essential fatty acids, vitamins, and minerals. Their proteins foam, gel, emulsify, and bind, making them indispensable across bakery, confectionery, and savoury manufacture. Safety management addresses Salmonella enteritidis through flock vaccination, clean production, refrigeration, and thorough cooking, while their allergen status mandates clear labelling.