The term "whole eggs" refers to fresh, uncooked eggs that have not been processed or refined in any way. It means that the egg contains all its natural components such as the white (albumen) and yolk (vitellus), along with other essential nutrients like proteins, vitamins, minerals, and fats. In contrast to "egg whites" or "egg beaters," whole eggs are typically used for baking, cooking, or as a source of protein in recipes that call for the use of raw eggs.