Your guide to biological value, pasture science, and culinary creation with fresh local eggs in Puerto Rico.
Punto Pío pasture-raised eggs are coated in a natural, invisible protective layer called the cuticle or 'bloom'. This layer seals the shell pores, preventing bacteria from entering while locking in freshness.
In contrast, mass-imported industrial eggs undergo aggressive chemical washes that strip away this bloom. As a result, they require constant refrigeration and dry out during their 20+ day shipping transit.
A fluffy omelette highlighting the rich color and density of pasture-raised yolks, paired with sweet plantains.
Ingredients:
The dense pasture yolk yields an unmatched creaminess to this Puerto Rican classic without using artificial thickeners.
Ingredients:
Foster connection with food origins using our downloadable children's guides. Includes coloring pages of the Villa Neváres rotational pastures and shell-decorating templates.
