Cracking the problem

The processing of over 200,000 eggs a day requires some very specialised equipment. State of the art manipulation systems capable of processing over 46,000 eggs an hour are used in our certified factory. More...

Pasteurisation

Legislation requires egg to be heated to 64.4°C for 2.5 minutes in order for it to be classed as pasteurised. This time/temperature is enough to destroy all pathogens and reduces total bacterial counts to a low level. More...