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.