Plant-based egg analogs are an emerging class of food products fabricated to replicate the sensory, functional and nutritional roles of conventional eggs using plant-based ingredients like proteins, lipids, hydrocolloids and micronutrients for fortification. Safety assessment should address ingredient provenance and characterization, allergenicity, nutritional adequacy (protein quality and bioavailability of micronutrients such as choline and vitamin B12), presence of anti-nutritional factors, microbiological risks arising from formulation and processing and potential formation of process-induced contaminants. Novel ingredients and processing aids require toxicological evaluation or established regulatory status (e.g., generally recognized as safe/approved food additive or novel food authorization) and robust manufacturing controls (good manufacturing practices, Hazard Analysis and Critical Control Points) to ensure product consistency and consumer safety. Labelling must be transparent and accurate: full ingredient lists, clear allergen declarations, standardized nutrition facts and defensible claims (e.g., “egg-free”, “cholesterol-free” or “high protein”) to avoid consumer confusion. Regulatory frameworks differ from country to country but commonly hinge on ingredient approvals, novel food/novel ingredient pathways and truth-in-labelling statutes; manufacturers should engage regulators early and adopt a risk-based approach. Harmonization of safety testing, nutrient standards and labelling terminology is recommended to support consumer trust and international trade. This chapter summarizes key safety considerations, labelling expectations and regulatory pathways relevant to their development and commercialization.