Ingredients

Eggs

The best egg in the kitchen is not the one that looks “the most beautiful,” but the one that is the freshest and has traceable quality. Ideally, it comes from free-range or floor-raised hens, with a firm, rich yolk and a thick egg white , clear signs of freshness. The code on the shell says everything: it is best to choose category 0 (organic) or 1 (free-range) eggs, because feed and farming conditions directly affect both taste and structure. A good egg does not “add volume,” it changes the final result.