Fresh Eggs

1. Product Overview
Fresh eggs refer to shell eggs laid by healthy poultry, which have been collected, cleaned (optional), graded, and packaged without undergoing any further processing or preservation treatments (such as curing or drying). They are the most fundamental and common form of egg products in daily life, rich in high-quality protein, vitamins, minerals, and essential fatty acids.

2. Key Characteristics

• Natural Nutrition: A complete, natural food providing balanced nutrition.

• Shell Protection: The natural eggshell provides excellent physical protection and preservation.

• Distinct Structure: The interior consists of high-quality thick albumen (egg white), thin albumen, a firm, up-standing yolk, and the germinal disc.

• Variety of Sources: Can be differentiated based on farming practices (e.g., Free-Range, Organic) and hen breeds, offering diverse choices.

3. Primary Applications

• Home Cooking: Fried, scrambled, steamed, boiled, used in soups, etc.

• Baking Ingredient: Serves as a fundamental material for cakes, breads, and pastries, providing structure, emulsification, leavening, and flavor.

• Food Service Industry: Widely used in the preparation of breakfast, lunch, dinner, and various dishes.

• Food Processing Industry: Acts as the primary raw material for producing further-processed products like liquid egg and egg powder.

4. Specifications & Grading

• Weight Grading: Typically graded by weight into sizes like Jumbo, Large, Medium, and Small.

• Quality Grading: Graded (e.g., AA, A) based on shell quality, air cell size, and the condition of the white and yolk.

• Packaging: Common retail packaging includes 6-count, 12-count, and 30-count cartons.