On Friday, 10 October 2025, World Egg Day is celebrated across the globe. This annual event pays tribute to a food as humble as it is powerful, recognising its nutritional value and its key role in global health and well-being. Under the motto “The Mighty Egg: Complete Natural Nutrition”, this year’s celebration highlighted its unique ability to deliver essential nutrients in a simple and affordable way.
As a prelude to this celebration, the Instituto de Estudios del Huevo (Institute for Egg Studies) and the Organización Interprofesional del Huevo y sus Productos (INPROVO) brought together sector collaborators and enthusiasts at a commemorative event held on 8 October 2025 at the Círculo de Bellas Artes in Madrid.
A powerful and essential food
The egg has transcended its image as a staple food to establish itself as a “360º food”. Thanks to its capacity to promote satiety, regulate appetite and provide complete protein, it is even considered a “therapeutic food” recommended by health and nutrition professionals.
Naturally rich in 13 essential nutrients, it contributes to health at every stage of life: from brain development in childhood to the maintenance of muscle mass and bone strength in old age. As Dr Pablo Catalá, President of the Instituto de Estudios del Huevo, highlighted, it is a “unique food that delivers essential nutrients in a simple and accessible way”.
Furthermore, the egg plays a fundamental role in the democratisation of well-being. Its excellent nutritional value and economic accessibility make it a cornerstone of nutrition for consumers across all income levels. Its low degree of processing and its great culinary versatility make it indispensable in the diets of countless families, cultures and communities around the world.
The egg in the digital universe: from staple food to symbol of well-being
During the event, Mónica Díaz-Ponte Penedo, Managing Director of Digital Addiction, presented the study “The egg’s territory in the digital age”. This analysis, which examined more than 134,000 digital conversations in Spain between 2022 and 2025, reveals how the egg has become the unexpected protagonist of the digital food revolution.
The report positions the egg as an emblem of mental health, functional nutrition and authenticity. Remarkably, one in two consumers now associates it with cognitive benefits and greater mental clarity. In the digital environment, the egg has also emerged as a standard-bearer of the Real Food movement, which promotes a return to “authentic” foods and the rejection of ultra-processed products.
The influence of this ecosystem is undeniable: 82% of consumption decisions are shaped by online content, and the same proportion of users consult these sources before modifying their dietary habits.
Consumption trends and a new perception of value
This positive positioning is directly reflected in consumption figures in Spain, where the egg is one of the most highly regarded foods and a benchmark protein source. In fact, in 2024 fresh eggs recorded the largest increase in purchase volume of any food (+2.9%), far outpacing the general food consumption average (-0.2%). These figures suggest a growing awareness of the egg’s benefits for physical health and cognitive function.
In the digital debate, audiences show a clear preference (68%) for eggs over synthetic supplements, viewing them as a “natural and safe” alternative. The egg is also perceived as an affordable, quick-to-prepare product with a better cost-to-quality ratio than other protein sources. So much so that 68% of consumers who previously opted for other protein sources report that eggs suit them better.
The digital context has given rise to new consumer profiles, including neuro-conscious parents, health-aware grandchildren, athletes and biohackers (individuals who optimise their health based on reliable information). These groups are willing to pay between 25% and 35% more for certified-quality eggs.
Despite this predominantly positive landscape, the report also identifies certain barriers. These include the persistent concern about cholesterol (9% of consumers over 50 still cling to this outdated myth) and occasional criticism from vegan communities in specialist forums.
Recognition of excellence in research and science communication: the IEH Awards
The 8 October event concluded with the presentation of two prestigious distinctions by the Instituto de Estudios del Huevo, recognising high-level scientific and professional contributions:
- 2025 Research Award: Presented to Dr Marta Garaulet, Professor of Physiology and Nutrition. Her award-winning project, “The egg as a sleep modulator: evidence from chrononutrition and circadian rhythms”, investigates at the University of Murcia whether consuming eggs at dinner — a traditional habit in Spain — can improve sleep quality thanks to the egg’s natural tryptophan and melatonin content.
- Gold Award: Presented to Dr Antonio Aurelio Rojas Sánchez, cardiologist and science communicator, in recognition of his distinguished career and his educational work on the egg in nutrition and health. Dr Rojas stressed the need to “regain trust in real foods” and to communicate science with rigour, accessibility and optimism, welcoming the fact that scientific evidence has succeeded in dismantling the old myths surrounding one of the most complete foods in existence.
The Instituto de Estudios del Huevo is a non-profit organisation founded in 1996 with the aim of supporting research, training and science communication on the egg in relation to food, nutrition, health and the factors that determine quality in production and processing. It has an advisory board of experts who define its work and contribute their experience and knowledge to the achievement of the Institute’s objectives.
For further information:
-. Nutritional value of the egg
-. World Egg Day
-. Instituto de Estudios del Huevo
-. Terms and conditions for the Instituto de Estudios del Huevo 2025 Award Calls