Bird eggs are a common food and one of the most versatile ingredients used in cooking.
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Chicken eggs are also an easy protein source for every day consuming. A 50-gram chicken egg provides approximately 70 kilocalories (290 kJ) of food energy and 6 grams of protein

We are aware about shipping only the best quality fresh chicken eggs, both White and Brown Colour. Different chicken egg colors do not alter the nutritional value or taste of a chicken egg. The color of the egg shell is strictly about the breed that lays the egg.
When broken out of the shell, good quality, fresh eggs display certain characteristics: the yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.

The color of the egg yolk is determined by the food eaten by chickens. It has nothing to do with the nutritional value of one egg over another or a commercially produced egg over a farm produced egg.

There are three consumer grades for eggs: United States (U.S.) Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).

Chicken eggs are shipped in refrigerator containers, in a temperature range between +3 to +6. Strong cartons making it possible to obtain safe delivery all over the globe.
Did you know?
Record from China and Egypt show that fowl were domesticated and laying eggs for human consumption around 1400 B.C.E., and there is archaeoligical evidence for egg consumption dating back to the Neolithic age. The Romans found egg-laying hens in England, Gaul, and among the Germans.

The protein in an egg is equal to the protein in one ounce of meat, chicken or fish, according to the USDA.
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Paul Ryzhkov - CEO
Tel./WhatsApp: +38 095 282 8238

Yuliia Tyshynska - Export Manager
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Valentyne Yurchuk
Tel.: +971 50 293 5701

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