An essential component of a healthy diet

Eggs are a verstile product in the kitchen and they pay an important role in a balanced diet. This animal product has high nutritional values, high content of proteins, minerales, essential aminoacids and fatty acids. There are many egg varieties in the market. The most usual ones are hens’ eggs. One of the main differences between them is their colour: there are white and brown eggs.

Their flavour and nutritional values are the same. The colour of the egg is only determined by the genetics of the hen and its pigmentation. The hen from Andalucía, an usual breed in the south, lays white eggs and that is why, traditionally, eggs from Málaga have a white shell. The type of raising also determines the taste and the shape of the eggs. We can distinguish between caged hen eggs (the animal lives in small cages that makes it easier to collect the eggs), barn eggs (hens are left free inside a closed space), freerange eggs (just like barn hens, they live in a closed space but also in an open farmyard) and organic eggs (they eat organic feed and are taken care of following more strict guidelines).

Consumption and use of ages in the kitchen

Eggs are a crucial element in the Spanish cuisine. A high percentage of dishes that Spaniards prepare every day use eggs as an ingredient. This product can be enjoyed fried, grilled, boiled, scrambled, in omelettes, with soup, in sweets, in desserts… Besides their nutritional values, eggs have indispensable characteristics for the kitchen. Due to their foamy texture, they are useful for baking and pastry making as they can create spongy and foamy products and, because they have emulsifier properties (they make homogeneous mixtures from several liquids), they are useful to prepare all type of sauces: mayonnaise, alioli, cocktail sauce, tartar sauce, etc.

The most usual way of producing eggs in Málaga uses caged hens. In this case, hens live in small cages that are prepared to collect the eggs easierly and to avoid breaking them and staining them with manure. In this farms, they are extremely meticulous with the feeding of the animal in order to offer them a better environment and provide better sanitary and cleaning conditions.

Hen eggs are the most used both in cooking and in recipes. However, there are other varieties that have different characteristics and flavour that are also frequently used. Ostrich eggs are big (they can weight more than a kilogramm); quail eggs are very small and is a part of children’s diet and linked to gourmet cooking. Duck and goose eggs are also very used in other cultures.

The content of cholesterol in eggs have been wrongly associated for a long time to a product that could be dangerous for people for suffer from heart disesases. But that is not true. A lot of studies have proven that the cholesterol found in food has no real impact on cholesterol levels in blood. Eggs are now a highly recommended product for any diet due to their content of phospholipids, insaturated fats, vitamins and antioxidants.