I am a firm believer in poultry proteins. And of these, I believe that eggs should take more of the spotlight than what they currently do. The reasons for this belief are obvious: production efficiency, high nutritional value and long shelf life without the need for preservatives or preservation methods.
Though eggs are good to eat at any time of day, in many countries they tend to be consumed in the morning for breakfast. In a country like Mexico, where on average we eat one egg a day, consumption increases even more during the weekends. People are relaxed and there is more time to get creative and prepare a longer, leisurely breakfast. It’s also very common to go out for breakfast with family and friends.
A few days ago, on a typical Saturday morning, I went out with my family for breakfast to a casual restaurant in Mexico City. Despite being ready to order my usual, I took a look at the breakfast menu and I was amazed to see that in addition to the traditional breakfast offerings, there were at least 30 different ways to prepare eggs.
This made me ponder the Mexican miracle of the 365 eggs (or more) per person per year and how part of this consumption lies greatly on culinary inventiveness. Because of its versatility, the egg is a product that can be combined with many ingredients and can be prepared in many different ways.
In short, the egg industry should seek the expertise of chefs, food technologists, nutritionists and culinary experts in future marketing efforts in to order to boost consumption.