The eggs of birds are common and basic food in humans. We present protected by a shell and are rich in protein (mostly albumin, which is the clear or white of egg) and lípidos.1 2 are easily digested food, the main component of many sweet and savory dishes and are a part essential in many others because of their binding properties. The organic eggs are governed by EEC regulations 2092/91, by which prohibits the use of any chemical and artificial origin. The animals must be found free on the fields that are not used chemical fertilizers or pesticides.