Fresh White Chicken Eggs/Bulk Farm Chicken Eggs white Export

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Product Overview


Eggs quality and functionality

Eggs are primarily used in the production of rich bread formulations and sweet goods such as layer cakes and muffins. Eggs’ impact on cakes and other types of chemically-leavened and batter based products is considerable. They can negatively impact the texture of finished products and change processing conditions if not compliant with quality specs.Depending on their form (shell, liquid or dry), eggs perform key functions in bakery products, mainly:

  • Source of nutrients: provide considerable amounts of fat, protein and phospholipids

  • Desirable color and flavor: crust and crumb through browning reactions

  • Moistening agent: liquid forms

  • Structure in cake systems due to protein coagulation

  • Natural emulsification: presence of lecithin in egg yolks

  • Tenderizing

  • Leavening: air incorporation in sponge cakes and angel food cakes due to presence of albumins


Eggs spec sheets should contain the following information (divided into sections)


Eggs are a common food, which are also incredibly nutritious as well. There are a number of important nutrients in it including vitamins A, B2, B5, B6, B12, D, E and K as well as folate, phosphorous, selenium, calcium and zinc. All of these are contained within just one boiled egg, which also contains 6 grams of protein as well as 5 grams of healthy fats.


Chemical composition of egg contents

1.The weight and composition of a table egg is dependent on heredity, age, season, diet, and other factors. A typical White Leghorn egg usually weighs from 53 to 63 gm with an average of 55 gm.

2.In addition to water (74%), the main chemical compositions of hen egg are 11.8% lipids, 12.8% proteins, and small amounts of carbohydrates and minerals.

3.Most of the proteins are present in the egg white and the egg yolk, amounting to 50% and 44%, respectively; the eggshell contains the rest of the proteins. The yolk accounts for slightly over onethird of the edible portion, but it yields three-fourths of the calories and provides all or most of the fat in whole eggs.

4.The yolk comprises 48% water, 16% protein, 32.6% fat, and some minerals and vitamins. The white consists of 88% water, 10% protein, and some minerals. The amount of lipid in the egg white is negligible (0.01%) compared with the amount present in the yolk.

5.The shell makes up 11% of the weight of an egg, and approximately 98% of the shell consists of calcium. Carbohydrates are a minor component of hen eggs. Their average content is about 0.5 g per egg, 40% of which is present in the yolk.

6.Carbohydrates are present as free and conjugated forms which are attached to proteins and lipids. Glucose accounts for about 98% of the total free carbohydrate in the egg white.

7.The content of carbohydrate in egg yolk is about 0.7-1.0 % and it consists of oligosaccharides bound to protein, composed of mannose and glucosamine; the remaining 0.3% is free carbohydrate in the form of glucose.

8.About 94% of the minerals are in the egg shell fraction; the rest are distributed in egg white and egg yolk. Most of the minerals are in conjugated form, and only a small portion is present as inorganic compounds or ions.

9.Calcium represents over 98% of total mineral in the shell; other inorganic components include phosphorus, magnesium, and trace contents of iron and sulfur. Egg yolk contains 2% minerals, phosphorus being the most abundant.

10.More than 61% of the total phosphorus of egg yolk is contained in phospholipids. The major inorganic components of egg white are sulfur, potassium, sodium, and chlorine.

Nutrition InformationPer Small Egg (48 grams)Per Medium Size Egg (58 grams)Per Large Egg (68 grams)Per Very Large Egg (78 grams)Per 100 grams
Energy kcal (calories)54667890131
Energy kJ227277326377547
Fat (g)
Saturates (g)
Monounsaturates (g)
Polyunsaturates (g)
Carbohydrate (g)tracetracetracetracetrace
Sugars (g)tracetracetracetracetrace
Protein (g)
Salt (g)




Bakery Products, Pasta Premix, Omelets & Pancake Premixes

Doughnut Premix, Bakery Products, Pasta Premix, Mayonnaise, Biscuits, Cookies, Wafers.

Nougat, Chocolate Products, Meringues, Muscle Building Health Foods

As a binder in Meat and Fish Products, Macaroni , Puree

Food Service Application, Flight Kitchens, Soups, Confectionery, Burger Patties

Salad Dressings, Sauces, Ice-cream, Bakery Products, Health Drinks

Sugary products, Whipped cream and Meat products




Fresh shell eggs for consumption, grade A,

Colour: Brown or White
Size: Weight/egg:
1 70 – 75 g
2 65 – 70 g
3 60 – 65 g
4 55 – 60 g
5 50 – 55 g
6 45 – 50 g
7 40 – 45 g
Small 43 – 53 g
Medium 53 – 63 g
Large 63 – 73 g

S (USA) 40.2 – 47.2 g
M (USA) 47.3 – 54.2 g
L (USA) 54.3 – 61.3 g
XL (USA) 61.4 – 68.5 g

Keep in a dry and dark place.
Shelf life at 2-8 C: 12 months.

A wide range of best quality and strong seaworthy export cartons is available. All cartons, contain 360 eggs packed on trays. Each carton contains 12 trays, containing 30 eggs each.


Below please find an overview of the eggs/cartons available  the number of cartons per container:

Size Type of carton Average no. of cartons per 40’high cube reefer container


1)We offer good quality and professional services
2)We offer good and high quality chicken eggs
3)We offer good affordable prices

Quick Details

Thailand Fresh Chicken Eggs
Good Quality
Healthy & Hygienic eggs

Product Type:Egg
Variety:Table Egg
Shelf Life:6 months,6 Month if refrigerator under 2 to 3 degree celcius
Size (gms):55
product:chicken eggs
load ability:
20 & 40 feet container
color:pure white

Colour White
Size 50 g to 55 g
Packing 30 eggs laid in tray
Type:Chicken Egg

No harmful preservatives, etc.


0.0078 s.