Eggs

Eggs are a basic and versatile ingredient in global cuisine, known for their oval structure and hard shell that protects a transparent egg white and a yellow yolk inside. Mostly sourced from chickens, eggs are used in a wide variety of recipes, from savory dishes to desserts.

The origin of egg consumption dates back thousands of years, making them a fundamental food in many cultures due to their easy access and high nutritional value. Today, most eggs found in the market come from chickens raised on poultry farms, although eggs from other birds such as quails or ducks can also be found, used in specific recipes.

From a nutritional standpoint, eggs are an excellent source of high-quality protein, healthy fats, vitamins (such as vitamin A, D, E, and several B vitamins), and essential minerals like iron and zinc. Additionally, they are low in calories and easy to digest, making them ideal for both balanced diets and culinary preparations that require texture, flavor, and color.

In the Hispanic American context, eggs may have different names depending on the region. Some synonyms or common terms are: "huevitos" (affectionate diminutive), "cascarones" (in certain places to refer to the whole egg), and in particular regions, they may simply be called "huevo". Although the word "huevo" is the most universal and used, it is important to know that in recipes, it is understood as such in all Spanish-speaking countries.