White-Shelled Eggs / Brown-Shelled Eggs
White-Shelled Eggs
White eggs are often preferred by commercial egg producers because the chickens that lay them are usually smaller and more economical to raise, leading to lower market prices. However, when it comes to taste, nutritional value, and cooking properties, there is no significant difference between white and brown eggs.
Packaging
We guarantee that the eggs are graded, cleaned, and stamped with a quality seal before being packed in pulp cardboard cartons, all in adherence to strict standards.
Export
Our export capacity ranges from 8 to 10 containers per week. We provide high-quality eggs at the most competitive prices.These eggs are packaged in high-quality.
Brown-Shelled Eggs
The egg white, also known as albumen or glair/glaire, is the clear liquid inside an egg. In chickens, it is produced from layers of secretions in the anterior part of the hen’s oviduct during egg formation.
White eggs are often preferred by commercial egg producers because the chickens that lay them are usually smaller and more economical to raise, leading to lower market prices. However, when it comes to taste, nutritional value, and cooking properties, there is no significant difference between white and brown eggs.
