Egg bread

Egg bread is a type of traditional sweet bread very popular in various regions of Latin America. It is characterized by its soft, spongy texture and a slightly sweet flavor thanks to the incorporation of egg into the dough. This key ingredient not only adds flavor but also contributes to a golden color and a tender, moist crumb.

The origin of egg bread dates back to old European recipes that were adapted with local ingredients in Latin American countries, becoming a staple in home baking and typical bakeries. It is especially consumed for breakfast and snacks, often accompanied by butter, jam, or coffee.

Regarding its properties, egg bread is a source of energy due to its content of carbohydrates and the protein provided by the egg. It also contains healthy fats and micronutrients such as B-complex vitamins and essential minerals.

In Latin America, egg bread may have different synonyms or regional names, among which the most notable are: sweet egg bread, bread with egg, or in some areas it is simply referred to as milk and egg bread, alluding to the combination of ingredients that make it so distinctive.

This ingredient is ideal for preparing a wide variety of recipes, from stuffed breads to dessert bases, providing a unique flavor and texture that enrich any preparation.