About us and our free range egg whites
Here's a little information about us, our eggs, and a few other egg facts...
Why free range?
The fact that the birds are able to move and exercise ensures that it is stronger and healthier and is likely
produce a healthier fertile egg. The fact that the bird is able to forge tends to increase the nutrient profile
of the egg along with the quality feed ensure positive levels of 'Omega 3' vitamins and minerals.
Albumen:
Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than
half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulphur. The albumen
consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as
the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white.
Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up
tall and firm in the pan while older ones tend to spread out. Albumen is more opalescent than truly white.
Our eggs!
Are of the highest quality guaranteed free-range hens eggs, where quality, welfare of the hens and trace ability are of up most importance. The hens are fed nutrients rich diet, which is GM free.
The eggs are separated under stringent hygiene standards and then pass through the pasteurising process. This ensures all the whites are free of micro bacteria and most importantly salmonella. Each batch is traceable to source and product suitability tested and accredited by independent microbiological and analytical laboratories.
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100% egg whites
...nothing added...nothing taken away!
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