Eggs are noble foods, rich in nutritional properties, proteins and vitamins.
In the AIA egg guide you will discover all the benefits of this precious food and you will learn to bring it to the table in an always different way, but with the same taste.
The varieties of eggs - from the Oro Natura ones, suitable for all preparations, up to the Yellow Pastel ones, ideal for doughs - are numerous and, thanks to this guide, you will learn to recognize them and choose the best ones for each recipe.
Although eggs are often the protagonists of many recipes, they also lend themselves to the preparation of other courses. They are useful for breading, binding, to make sauces soft and creamy or to give lightness and flavor to desserts.
Eggs are good at any time of the day: from breakfast, both sweet and savory, to lunch, dinner and even for a snack with fragrant biscuits and delicious cakes.
