One of the most important ingredients when cooking but especially when baking. Without eggs, many things become more difficult. Eggs are a binding agent (particularly the yolk) and give dough a certain fluffiness and volume. Egg yolk is traditionally used as a binding agent in vegetable veloutés. Whipped egg whites help with many doughs for an airy consistency.

The sale and labeling of eggs are regulated throughout Europe. All eggs that are sold commercially must meet certain criteria so that the consumer can clearly see what is being sold.

Eggs are still industrially produced (caged) in many countries outside the EU and then packaged and sold as dried egg whites and yolks for the food industry. If you buy products that have been industrially produced (pasta, cakes), it pays to look at the list of ingredients. More and more producers are using high-quality eggs and this is then also declared.

In our cultural space, the egg plays a major role at Easter. As a symbol of life, eggs played a major role even in pre-Christian times. The first chickens were domesticated 4500 years ago and since then chickens have conquered the world.