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What are the other names for egg on a food label?

Egg is on 115,834 products in Open Food Facts. Its other names are its parts and forms: egg yolk, egg white or albumen, whole egg, egg powder, lysozyme.

By Bravoora teamPublished 16 October 2026Sources checked 13 October 20266 min read

After egg itself come its parts: egg yolk, egg white (albumen) and whole egg. Data: Open Food Facts (ODbL), read 13 October 2026.

Key takeaways

Open Food Facts lists egg, or a kind of egg, on 115,834 products, 37,100 of them sold in the US.
The names after egg are its parts: egg yolk (27,781 products), egg white (25,910) and whole egg (16,614).
Albumen, also spelled albumin, is the main protein of egg white; on a food label it means egg, and so do ovalbumin and conalbumin.
Lysozyme (E1105), a preservative taken from egg white, is on 1,533 products, most often cheese (409): a cheese can carry egg.
In the EU and the UK an additive made from egg must name egg; in the US, egg must be named in the ingredient list or a “Contains” line.

The short answer

Egg, or a kind of egg, is listed on 115,834 products in Open Food Facts. Its other names are its parts and forms: egg yolk (27,781 products), egg white or albumen (25,910), whole egg (16,614) and egg powder (2,962), plus lysozyme (E1105), on 1,533 products, most often in cheese.

Which egg names are on the most products?

Egg itself, on 115,834 products, then egg yolk (27,781), egg white (25,910) and whole egg (16,614)^[1]. A product counts under every egg name it lists, and under a name when it lists a more specific kind of it, so the counts overlap and do not add up.

Bravoora’s dictionary has 48 names in its egg family, each with its own page^[2], and its egg guide explains the rest^[3].

The ten egg names on the most products in Open Food Facts (read 13 October 2026)
Name	Products	Most often in
Egg	115,834	Biscuits and cakes
Egg yolk	27,781	Dressings and sauces
Egg white	25,910	Biscuits and cakes
Whole egg	16,614	Biscuits and cakes
Fresh egg	5,714	Biscuits and cakes
Egg powder	2,962	Biscuits and cakes
Chicken egg	2,505	Biscuits and cakes
Egg yolk powder	2,482	Biscuits and cakes
Lysozyme from eggs	1,533	Cheese
Liquid whole egg	1,294	Biscuits and cakes

What is albumen on a food label?

Egg. Albumen, also spelled albumin, is the main protein group in egg white, and in an ingredient list it means egg; so do ovalbumin, conalbumin, dried egg white and egg white powder^[4]. Open Food Facts lists egg white on 25,910 products, most often in biscuits and cakes, then ready meals^[1].

One name in the same protein family does not come from egg: bovine serum albumin is from cattle, which is why the full words on the pack matter^[4].

Why can a cheese contain egg?

Because of lysozyme. Lysozyme (E1105) is a preservative usually taken from egg white^[5], and Open Food Facts lists lysozyme from eggs on 1,533 products, most often in cheese (409), then dressings and sauces (317)^[1]. Those products are sold mostly in France, Italy and Germany.

EU rules count additives as ingredients, so an additive made from egg must name egg on the label, like any other ingredient^[6]. In the US, egg is one of the nine major allergens, and it must be named in the ingredient list or in a “Contains” line under it^[7].

For diets, lysozyme’s own page gives a vegan profile “Not for you” and a vegetarian profile “Fits you”^[5]. The lecithin guide covers the other additive egg can be the source of, lecithin (E322).

Which foods carry egg most often?

Biscuits and cakes: 32,346 of the 115,834 products that list egg, then ready meals, then dressings and sauces^[1]. Egg yolk goes most often into dressings and sauces, 6,380 of its 27,781 products, and the egg guide names mayonnaise among the foods egg hides inside^[3]. Then the foods named after their eggs: egg pasta (428 products), omelette (168) and meringue (106).

The dictionary files the eggs of other birds under egg too: quail eggs (59 products) and duck egg (13)^[2].

What else do the egg counts show?

Egg is named in the allergens field of 54,783 product records in Open Food Facts and in the “may contain” field of 56,374^[1].
Fresh egg is on 5,714 products, 4,788 of them sold in France, where the label reads “œuf frais”^[1]^[2].
Whole egg is most often in biscuits and cakes, then ready meals, and egg powder in biscuits and cakes (1,186 of 2,962)^[1].

Method: product counts from the Open Food Facts export, read on 13 October 2026^[1]; names from Bravoora’s dictionary^[2] and, for egg and egg white, their guides; lysozyme’s source and answers from Bravoora’s E-number list^[5]. A product counts under a name when its list names it or a more specific kind of it, in any language, so the counts overlap. Contains information from Open Food Facts, which is made available here under the Open Database License (ODbL)^[8].

Which words on a label mean egg?

Egg, whole egg, fresh egg, liquid egg, egg powder: egg itself (115,834 products list egg).
Egg yolk, egg yolk powder: the yolk (27,781 products).
Egg white, albumen, albumin, ovalbumin, conalbumin: the white and its proteins (25,910 products list egg white)^[4].
Lysozyme, E1105: a preservative taken from egg white (1,533 products).
Lecithin, E322: made from soy, sunflower, rapeseed or egg; the pack may name the source.
Egg pasta, omelette, meringue, mayonnaise: foods made with egg.

How do you check a label for egg in 30 seconds?

Read the emphasised words in the ingredient list (EU, UK) or the “Contains” line (US) first.
Look for the parts: egg yolk, egg white, albumen and the other albumin names.
Look for the additives: lysozyme or E1105 come from egg; lecithin or E322 may.
On cheese, dressings and fresh pasta, read the whole list: that is where egg hides most.
Paste the list into the label checker to catch a name you missed.

How does Bravoora check a label for egg?

Bravoora reads the egg names in the ingredient list and in the “may contain” line, from albumen to omelette, and shows the printed word with its meaning: “lysozyme = egg”. For Emma, whose profile avoids egg, a name in the list gives “Not for Emma” and a name only in a warning line gives “Heads up”; a lecithin with no stated source gives “Heads up” too. The methodology shows how it is tested.

Let Bravoora read the label with you.

Tell it once what matters: your allergens, your diet, the ingredients you watch. Every answer then shows the words it is based on.

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Scope and limits

This article counts egg names in Open Food Facts, a database its contributors fill in from real packs: it covers the products in it, not every product on sale, and a count is not a market share.

Rules covered: the EU rule that an additive made from an allergen names it, and the US major allergens. Sources were checked on the dates listed below.

This is general label information, not medical advice. With a diagnosed egg allergy, follow your clinician’s plan.

Frequently asked questions

Is albumen egg?

Yes. Albumen, also spelled albumin, is the main protein group in egg white, so on a food label it means egg. Open Food Facts lists egg white on 25,910 products.

Does lysozyme come from egg?

Usually, yes: lysozyme (E1105) is taken from egg white, and EU labels must name egg when it is the source. It is on 1,533 products in Open Food Facts, most often cheese.

Is egg yolk declared as egg?

Yes. Egg yolk is egg, so EU, UK and US labels declare it as egg. Open Food Facts lists egg yolk on 27,781 products, most often dressings and sauces.

Can lecithin contain egg?

It can. Lecithin (E322) is made from soy, sunflower, rapeseed or egg. When it comes from egg the label must name egg; a pack that says only “lecithin” leaves the source open.