Huevos

Huevos are edible eggs produced by birds, most commonly chickens, and are a staple in many cuisines around the world. The term can refer to eggs in general or specifically to chicken eggs; shell color and origin are not reliable indicators of quality or flavor.

An egg consists of a hard shell, an inner and outer membrane, the albumen or white, and the yolk. A large chicken egg provides about 70 calories, roughly 6 grams of protein, and about 5 grams of fat, with most of the fat and cholesterol concentrated in the yolk. The white is mostly water and protein, while the yolk contains fats, cholesterol, vitamins, and minerals. Shell color varies by breed and does not determine taste or nutritional value.

In production, hens lay eggs regularly and eggs are collected, cleaned, and sorted by size and grade. In many regions, eggs are washed and refrigerated to reduce microbial risk. Farming practices vary and include conventional, free-range, cage-free, and organic systems; these terms typically reflect production methods rather than intrinsic egg quality.

Culinarily, huevos are used in a wide range of dishes and as emulsifiers in sauces and pastries. They can be eaten cooked or, with pasteurized eggs, raw in certain preparations. Common methods include boiling, frying, scrambling, and baking, as well as use in custards, meringues, and mayonnaise. Other species also lay eggs, such as ducks, quails, geese, and turkeys, producing eggs of different sizes and flavors.

Safety and storage: eggs should be refrigerated, kept in their original carton, and consumed before the indicated date. Raw or undercooked eggs pose a higher risk of contamination, especially for vulnerable individuals.