World Egg Day: celebrating eggs between nutrition and gastronomy.

World Egg Day is a holiday celebrated every year on the second Friday in October. First established in Vienna in 1996, it aims to promote awareness of the nutritional benefits of eggs. To honour this important day, in our article we explore the different types of hens and the central role of the egg in Italian gastronomy.

Was the egg or the chicken born first?

On the occasion of World Egg Day, we explore the world of laying hens, animals that every day provide us with a nutrient-rich foodstuff that is indispensable on our tables. As can be deduced from their name, these hens are particularly prolific: they have the capacity to produce many eggs, even reaching an average of 200-300 per year.

Among the most common species of laying hens is the Paduan hen, although the name may be misleading this species is not native to Italy. It is likely that this hen arrived in Italy around 1300 from Poland, probably by Giovanni Dondi Dell’Orologio, a nobleman from Padua, an illustrious doctor and astronomer who may have introduced it. Paduanas lay around 180-220 white eggs a year. Productivity is not the only reason why they are appreciated, they are characterised by a nice, thick and showy tuft that also gives them an ornamental role.

Next we find the Livornese hens. These are renowned the world over for their productivity, even laying 300 eggs a year. Generally, this species is mainly characterised by white plumage, but there are also subspecies with tawny and golden colours.

In the list of the most famous laying hens, we cannot fail to include the Isa Brown. The name isa comes from the Institut de Sélection Animale, the company that developed and originated this crossbreed in 1978, specifically for battery egg production. This hybrid is the result of specific matings aimed at maximising egg production, again reaching 300 per year. Being easily accessible and available, it is very common to encounter Isa Brown hens in gardens and domestic poultry houses for personal consumption of their eggs.

A beautiful specimen of a Paduan hen

Rainbow eggs

In the world of laying hens, two species stand out not for their productivity, but for the color of their eggs. The Araucana hen, native to Chile, lays beautiful eggs with a pastel blue shell, both inside and out, thanks to a dominant gene called the O gene (Olive). People highly value this breed in the food market and among collectors. In France, you find the Marans hen, a hybrid that results from crossing local French breeds with fighting hens that sailors once used for entertainment. This hen serves a dual purpose: it lays eggs and provides meat. Its large eggs feature a rich brown color, resembling chocolate.

The eggs of the Araucanian hen

Eggs in the Italian culinary tradition

In Italy, the variety of edible eggs is not limited to chicken eggs, but also includes those of other oviparous bird species and more. In terms of popularity, in fact, we find quail eggs, characterised by their small size and variegated shell. This product is not only extremely tasty but also rich in vitamin A and B12. The guinea fowl egg is a more refined and refined option, its rich and strong taste making it particularly popular in gourmet gastronomy. Goose and duck eggs are similar in colour to chicken eggs, but differ in size. Goose eggs in particular are almost twice the size of chicken eggs, making them perfect for omelettes and pastries. Last but not least, we must mention fish eggs: Bottarga, a delicacy made from tuna eggs and of Sardinian origin.

Comparison of goose and chicken eggs

The egg: the most versatile element in the kitchen.

The egg is by far the most versatile ingredient we can find in cooking and baking.You can use it in countless ways: hard-boil it, poach it, scramble it, or fry it—each of these preparations creates a base for a variety of delicious dishes. In pastry making, both egg yolk and egg white play a key role. You use the yolk to make soft dough, like sponge cake, while the egg white is perfect for making tasty meringues.

The delicious pasta alla Carbonara, typical of Roman cuisine

Where the egg becomes the protagonist: Carbonara.

To conclude, we would like to give you the recipe of the most famous dishes of Italian cuisine: Carbonara.

Ingredients:

300 g of Guanciale (pork cheek)

320 g of spaghetti

300 g of seasoned

5 egg yolks

50 g grated pecorino romano DOP cheese

Salt

Pepper

Procedure:

First, we cut the guanciale into strips. Brown it in a frying pan without adding oil, taking advantage of its fat. When the guanciale has browned, turn off the heat and set aside. In a metal bowl, pour off the excess fat from the guanciale. Carefully separate the yolks from the egg whites and transfer the yolks to the bowl with the guanciale fat. Meanwhile, we bring water to the boil in a saucepan. When the water is hot, we place the bowl on the edge of the pot, working the mixture with a whisk in a bain-marie. Slowly add the grated pecorino cheese, continuing to stir. If the sauce is too thick, we can add a few tablespoons of pasta cooking water. Cook the pasta al dente in lightly salted water and drain. Combine the pasta with the crispy guanciale strips in a large soup tureen. At this point, it is time to add the yolk and pecorino cream, along with a generous dose of fresh black pepper. Enjoy your meal and happy World Egg Day!

In conclusion, lovers of eggs and good food, if you are curious to find out more about our rich gastronomic tradition, we invite you to browse through the articles on our blog and participate in our food tours!