Huevina, a food that many of us are unaware of. It is possible that from the name you can get an idea of its function. Exactly! It's a egg substitute. Although the latter is the ingredient in the roe. Its function is to make possible the recipes in which the egg participates, but in a more secure way. No risk of poisoning and no salmonellosis. Do you want to know more about this product? Keep reading.
The egg is one of the most used elements when it comes to cooking. But also, one of the most delicate. It's a very sensitive product to changes in temperature. Even, depending on the case and its treatment, can have salmonellosis. To avoid those risks, the egg is processed and pasteurized. This new food is commonly called roe
The huevina is born in order to end all kinds of pathogens present in traditional eggs. Without coagulating its proteins, that is, without curdling. For this, the same process that cow's milk follows is repeated, pasteurization. Using different combinations of time and temperature.
The doctor in Food Science and Technology, Miguel Ángel Lurueña explains the process of “64-65ºC for a time of between 120 and 240 seconds (pasteurization). There is also a treatment that consists of reach 70º in 90 seconds, Called ultra-pasteurization”. And he adds that “It is made by applying a gentle heat treatment on raw egg to eliminate pathogenic microorganisms that could be present ”.
The intoxications that egg recipes can bring led to the creation of the Royal Decree 1254 / 1991. In this new regulation The use of this food is not prohibited, but it is regulated. In it, the Ministry of Health recommends using ovopocessed products. What's more, limit the use of fresh egg to those cases in which it is cooked above 75ºC. All this in bars and other establishments where meals are served.
However, to avoid health complications and the possible discredit due to poisoning, the bars resort to the huevina. Analyzing the content of the regulations, Lurueña understands that "the egg must curdle, but fresh eggs can be used to make an omelette if it is curdled." Nevertheless, if they are obliged to use roe if they want to make mayonnaise.
It is not only used in establishments in the tertiary sector. Too is retailed. Although it is not available in all, it can be bought in supermarkets! It is marketed in different forms: powder or liquid. That is to say, we can find several formats: whites, yolks and even the whole egg.
Roe vs eggs
With what we have seen everything would be advantages, but what differences do we find between the egg and the huevina? Referring to the flavor and nutrients. Lurueña believes that “normally, it is quite noticeable if roe has been used instead of raw egg because the texture, the flavor and the aroma are different ”.
However, it is important that, as any dish depends on “the recipe, the sensitivity and practice of the person ". In fact, some chefs argue that, if cooked with art, an omelette made with roe can be indistinguishable from another made with raw egg. Thus putting the focus of attention, not on the taste of the roe, but on the knowledge and good hand of the cook.
Leaving aside the issue of flavor, from the point of view of health, the egg and the roe are just as good. No nutritional differences between the egg before and after pasteurization. “Huevina is a cooked egg, that is, an egg subjected to a heat treatment, so people allergic to this food cannot consume it”Emphasizes the doctor. Therefore, be careful if you are allergic to eggs!
Is it safe?
It is not easy to answer this question. We could confirm that absolute security does not exist. The scientist assures us this way: “the heat treatment that is applied during the production of the eggs ensures the elimination of pathogenic bacteria in a vegetative way. Yes indeed, does not ensure the destruction of sporulated forms (in case they were present) ”.
“It is a safe product that can be consumed as is. That, if we must not forget that, like any other food, it is not without risk" keep going. Also, remember that food safety depends on its handling and preservation.
Sticking to the words of Miguel Ángel Lurueña, we conclude that the roe is a good alternative to the egg. Its flavor depends a lot on the hands that cook it. Their nutrients remain intact. And, although the total safety of the roe can not be assured, yes that it can be said that less problematic than the egg is. For which all are good aspects that they encourage us to have this food.