Yes, Pearl Valley Eggs cartons are 100% recyclable. Environmental stewardship is an important core value we live every day, which is why we are also focused on sustainable farming practices.
Pearl Valley Eggs is commited to humane hen care. We have created a family farm that is focused on keeping our hens healthy and happy. When compared to free-range birds, we have found that morality rates are lower and the health is better among our caged hens. The UEP scientific committee approves and states our density is humane.
Our modern cages exceed standard sizes - 27.7" x 22.6" - and have a maximum capacity of eight birds per cage, providing more cubic inches than most other farms and giving them the ample room to move around.
Researchers have found that hens prefer to live in groups instead of being alone.
Happy hens lay eggs, which is why our employees pay close attention to how many eggs our birds produce and take necessary steps to ensure our birds' safety, health and well being. Our hens have consistently high percentage laying records.
When a hen is about five months old, she will begin laying one egg roughly every 26 hours for the next 2-3 years.
At the Hatchery, highly trained professionals use a non-invasive laser treatment to deaden 1/8" of the tip on their beak, which keeps the beak from growing a sharp point. This is done so the birds do not hurt each other during pecking.
Pearl Valley Eggs proudly produces a variety of eggs on our family farm located between Pearl City and Kent, Illinois. We also have longstanding partnerships with other locally owned egg farms in Illinois.
Fresh eggs are laid daily and are shipped within 48 hours to retailers nationwide. In fact, many retailers choose to carry Pearl Valley Eggs because of our speedy delivery, premium quality, commitment to food safety and focus on sustainability.
Yes, which is why it is important to leave eggs in their carton while storing them in the refrigerator.
Keep the eggs covered in their carton on the bottom shelf of your refrigerator set at 40° F.
The American Egg Board suggests disposing of eggs after their expiration date.
We take great pride in the fact that Pearl Valley Eggs has never had a positive test for Salmonella Enteritidis (SE). This is largely due to our loyal employees who are dedicated to the healthy, humane treatment of our hens.
Young chickens usually produce double yolks because their reproductive systems have not fully matured.
The color of the yolk varies depending upon the amount of corn in the hen's diet.
On average, standard large eggs contain approximately 185mg of cholesterol.
Nutritionally, there is no significant difference between brown eggs and white eggs. It is the genetic strain of the bird that determines the color of the eggshell.
Varieties such as free-range, cage-free, organic and Omega-3 are often referred to as specialty eggs because they are produced at a higher cost due the hens' housing, pricey feed ingredients and increased labor.
Nutritionally, there is no difference between grades. It is the quality and appearance of the shell and contents that determines the grade. Grade AA eggs have the best shape, with thick, firm whites and high, round yolks. Grade A eggs have a 15-day sell by date and are best for hard-cooking and have reasonably firm whites. Grade B eggs are best for baking because of their thin whites and wide yolks.
The weight of the eggs as a per-dozen unit determines their size. One dozen extra large eggs typically weighs about 27 oz., large eggs weigh about 24 oz. and medium eggs weigh about 21 oz.
The fresher the egg, the more difficult it can be to peel. It is best to boil eggs that are aged or set a fresh egg on the counter overnight before boiling.
That ropey strand of egg white is called the chalazae. It secures the yolk in place in the center of the egg white. The fresher the egg, the more prominent the chalazae. It is safe to eat, as it is neither a defect nor an embryo.
The candling process has been replaced by electronic scanners that inspect the contents of the eggs for blood spots, cracks and other imperfections.
No, eggs that have a blood spot are safe to eat. Most eggs with blood spots are removed during the electronic scanning process. If an egg does have a blood spot, simply use a knife or spoon to remove it before cooking.