The perfect egg has clean and intact shell and, when opened, has no odor and shows a yellow unspotted, round, firm and salient yolk, occupying an approximately central position within the egg white, which is nearly transparent, gelatinous and compact. These features are related with the freshness of the egg. But other factors can also influence our choice, like for instance the color of the shell, the size of the egg, the shelf-life, the laying hens productions system, or even the farm or the country of origin. In 2023, a total of 1.954,539 thousand eggs for consumption (121,181 tons) were produced in Portugal, most of them brown-shelled . The consumption was around 11.6 kg / inhabitant / year. Fried, scrambled, boiled and poached or as an ingredient of starters, main courses, desserts and even drinks, eggs are a food of high nutritional value and have a prevalent presence in our diet. Add to your list these recipes by our nutritionists Alexandra Lima , Cristina Vieira Cunha , Liliana Natário , Maria Inês Cardoso , Marta Magalhães, Raquel Barbosa , Sara Moço , Simone Fernandes and Sónia Xavier , and be sure to try them. Meet the nutrition clinical team from Hospital da Luz network
