Versatile but controversial, with absolutely balanced nutritional properties but often demonized for its “heaviness”, the egg is a food that is sometimes not sufficiently valued and not always used correctly for a balanced diet.
The consumer, today increasingly aware, is very attentive to food safety and certified supply chains: a farm of hens on the ground, raised in a respectful way, without the use of antibiotics and at zero km, is a reason for a guarantee of quality and a safe product. Organic eggs are richer in nutrients, vitimans and omega 3s.
If on the one hand there is a greater food awareness and attention to the product, on the other there are still many fake news on consumption, nutritional quality and attention to health: from the ban on using more than one a week, to the fact that they are dangerous for the liver or prohibited for those suffering from cholesterol.
We have tried to clarify some with Dr. Martina Donegani, biologist and nutritionist, who together with Eurovo is carrying out a project to raise awareness and information on this food and which has also revealed a quick and super delicious recipe, obviously based on eggs, to try for breakfast.
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