Free-range eggs

Free-range eggs refer to eggs that come from hens raised in more natural and ethical conditions, with access to the outdoors and the freedom to roam in open spaces, unlike caged or confined hens in small spaces. This type of egg is highly valued in cooking for its fresher flavor and superior quality.

The term "free-range hens" originates from poultry practices that seek comprehensive animal welfare and has become popular in many Spanish-speaking countries as a way to differentiate eggs produced in a more sustainable and responsible manner.

Regarding their properties, free-range eggs typically have a similar nutritional content to conventional eggs, but they often contain higher levels of omega-3 fatty acids, vitamins A and E, and antioxidants, thanks to the more varied and natural diet of the hens. Furthermore, in cooking, their yolk is usually a more intense color and their flavor more pronounced, making them ideal for recipes where the egg is the star, such as omelets, cakes, or sauces.

In different Latin American countries, these eggs may also be called "huevos de gallinas camperas", "huevos de gallinas criollas", or simply "free-range eggs". Each name reflects the idea that the birds have the freedom to move and are fed more naturally, which positively impacts the quality of the product.