Fresh Organic Eggs Yes

100% Sabina: fresh eggs from free-range hens raised in the olive grove in Mompeo (Rieti)

Deep orange yolk, thick white, sturdy shell: eggs "just like grandma's" are back on the table

Fresh Organic Eggs from the Sì Farm

Le Fresh Organic Eggs Yes of Agricultural Company Yes I am the authentic result of a way of raising chickens that honors the Italian peasant traditionOrganic laying hens raised outdoors in the middle of the olive grove, free to roam, sunbathe and dust bathe as nature intended, fed high-quality organic food and without the use of antibiotics or chemical agents. the supply chain is entirely Sabine: from the Mompeo farm (Rieti) to the tables of Lazio and Central Italy in a very short time, with complete traceability. The eggs are distinguished by their intense orange-gold yolk (visual indicator of the natural carotenoid-rich nutrition of fresh forage), for thedense and compact egg white (sign of absolute freshness) and for the strong, well-formed shell (symptom of optimal health of the hens). Guaranteed minimum weight 48 grams egg, mixed size according to the natural variability of grazing hens.

The roots of poultry farming go back to ancient Mediterranean times.

The egg It is one of the oldest foods consumed by humanity: archaeological evidence demonstrates thepoultry farming already in theAncient Egypt over 3.500 years ago, with sophisticated artificial incubation techniques documented on the walls of Karnak. Romans They were the forerunners of egg cuisine as we know it today: Apicius, in By Re Co Maquinaria (1st century AD), dedicates a entire chapter on egg-based recipes — omelettes (egg sponge), stuffed eggs, sauces thickened with yolk. Eggs were so important that the Romans opened every dinner with an egg (hence the expression "ab egg” = “from the egg”, that is “from the beginning”). In Middle Ages, the egg became a religious symbol of rebirth and immortality (Easter), and in Sabina - a land of ancient traditions - raising chickens on the farm was a daily practice for every peasant family, a symbol of food self-sufficiency. Stefano and Ivan dell'Yes Agricultural Company They take up this age-old tradition in a contemporary way, offering eggs like those that every Sabine grandmother would have collected from her own chicken coop.

Choosing Organic Eggs Yes means choosing noble proteins and well-being

Eggs are one of the most nutritious foods nutritionally complete existing in nature, so much so that they are considered the protein “gold standard” from human nutrition: they contain all the essential amino acids in optimal proportions (maximum biological value: 100). They provide top quality proteins (12,5 g per 100 g, equivalent to 2 eggs), noble fats (8,4 g, mostly monounsaturated oleic acid as in olive oil), Vitamin A (essential for vision, skin and immune system), Vitamin B12 (essential for the nervous system and the synthesis of red blood cells — just one egg covers a good part of the daily requirement), Vitamin E (antioxidant), vitamin D, folate, hill (crucial for brain function), selenium, Phosphorus e lutein/zeaxanthin (carotenoids for eye health). Eggs from hens raised outdoors under organic conditions present a superior nutritional profile compared to industrial eggs: higher concentration of omega-3, carotenoids e fat-soluble vitamins, thanks to the natural diet enriched with fresh forage.

How to Best Use: Fresh Organic Eggs Yes

• PROTEIN BREAKFAST: SOFT-BOILED, SCRAMBLED, AND OMELETTE
  The most used immediate and noble of a quality organic egg is the protein breakfast of the Anglo-Saxon and contemporary Italian tradition. For the soft-boiled eggs, immerse them in boiling water for exactly 3-4 minutes (soft yolk) or 5-6 minutes (creamy yolk). For the poached eggs, cook them in water acidulated with a drop of vinegar for 3 minutes. For the classic scrambled eggs, cook them on a very low heat with a spoonful of butter, stirring constantly with a fork — the secret to a true English “scrambled egg” is patience. For the French omelette, beat vigorously with salt and pepper, cook in a non-stick pan for 2 minutes, fold like a wallet. Splendid accompanied by Semi-wholemeal country bread toasted and Raw Mountain Ham from Tuscia.
• ROMAN CUISINE: CARBONARA, OMELETTES, AND CHEESES
  Organic Eggs Yes they are the excellent raw material for the big one traditional Roman cuisine. For the famous Roman carbonara, beat 4 egg yolks with a whole egg and 80 g of Organic Pecorino Falisco DOP grated, mix off the heat with the Organic Senatore Cappelli Rigatoni creamed with Tuscia pillow crunchy: a flagship dish of Lazio cuisine that requires eggs of the highest quality. Splendid for seasonal omelettes with aromatic herbs (stems, spring onions, asparagus), for the cacio e uova of the Abruzzo tradition, for the homemade egg tagliolini (3 eggs for every 300 g of flour), and for the meatballs classic tied with egg and Parmesan.
• PASTRY, CREAMS, MERINGUES AND FRESH PASTA
  Organic Eggs Yes are an ingredient irreplaceable pastry shop: the quality of ingredients determines the quality of the finished product. For the classic custard, whisk 4 egg yolks with 100 g of sugar, add 30 g of flour and 500 ml of hot milk flavoured with lemon zest, cook in a saucepan over low heat until thickened. For the perfect meringues, beat the egg whites until stiff with icing sugar (ratio 1:2), and bake in the oven at 90°C for 2 hours. Wonderful for Tiramisu, zabaglione with Marsala, English creams, cheesecake. For the fresh pasta all'uovo, mix 100 g of flour with each egg, knead the dough for 10 minutes and let it rest for 30 minutes before rolling it out — the rule of the great Emilian tradition. They are also perfect for cookies, plum cake, homemade panettone e Easter doves.

The Producer: Agricultural Company Yes

The Sì Agricultural Company was born from dream of two young boys from Sabina, Stefano and Ivan, childhood friends in love with nature, with the mission of bring the flavors of simple, genuine and ancient cuisine back to the table — those “that grandma would offer”. Their egg-laying hen farm is located in Vocabolo Collericcio, in Mompeo (Rieti), in a small medieval village a few steps from the Farfa Gorges: in the shadow of a huge White Walnut at the entrance and surrounded by theSabine olive grove, the chickens graze freely. The philosophy is clear: “Not just our chickens, but our colleagues, friends and travel companions“Organic feed, regular checks, no antibiotics, authentic free-range farming.

Ingredients

Fresh organic chicken eggs (Gallus gallus domesticus) raised outdoors.

From certified organic farming. Contains eggs (allergen). From free-range hens fed organic feed. Guaranteed minimum weight: 48 g per egg. EU category: organic (code 0 stamped on the shell).

Food container

Store in refrigerator at +4°C / +8°C in a dry place away from strong odors (eggs easily absorb odors through their porous shell). For the maximum freshness, preferably consume within 21 days of laying. Do not wash eggs before storing: the shell is covered by a natural protective cuticle (the “bloom” or cuticle) which prevents the entry of bacteria; washing them before storage would remove this barrier. Wipe with a dry cloth only when ready to use. For check the freshness, immerse the egg in a glass of water: if it sinks, it's fresh; if it floats, it should be consumed with caution. Eggs older than 21 days can still be used in well-cooked recipes (omelettes, baked goods).

Nutritional Values ​​(average values ​​per 100g of egg without shell, approximately 2 eggs)

• Energy: 535 kJ / 128 kcal
• Fat: 8,4 g
• Carbohydrates: 0,5 g
• Protein: 12,5 g
• Cholesterol: 371 mg
• Vitamin A: 225 µg (RDA 28%)
• Vitamin B: 1,75 mg (RDA 35%)
• Vitamin E: 1,60 mg (RDA 16%)
• Vitamin B12: 0,88 µg (RDA 88%)

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