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Our Corporate Values
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12/31/2011
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-Customer Focus
-Communication
-Commitment
-Integrity
-Respect
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Our Mission
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12/30/2011
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With integrity and value, we provide solutions for our farmers, customers and communities.
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Hamilton Eggs has achieved SQF 2000 Level 3 Certification
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05/13/2011
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SQF is an acronym for Safe Quality Food, and is recognized worldwide as part of the Global Food Safety Initiative (GFSI).
GFSI began with the auspicious goal of allowing buyers the confidence of knowing that once a vendor reached certification status, then the business is qualified to be accepted in every global market.
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American Egg Board Recipes
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10/14/2009
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QR Code
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09/15/2011
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By scanning the new QR Code that is on our cartons, you will be taken to our website.
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At Hamilton Eggs, we make a promise to our customers to provide the best quality eggs on the market. From our certified animal care to our washing, grading, packaging and shipping – we take great care to fulfill that promise.
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Farmers Feeding the Hungry
America’s food banks and charities continue to need more food, especially high-quality protein foods like eggs, which help build muscle and allow people to feel fuller longer and stay energized. America’s egg farmers donate more than 12 million eggs per year to food banks and charities.
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Myth:
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06/01/2010
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Brown eggs are healthier than white eggs
Fertile eggs have less or no cholesterol
Free range eggs have more nutritional value than cage eggs
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Fact:
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05/30/2010
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There is no substantive nutritional difference between white, brown, fertile, and free range eggs.
Nutritional content is determined by the hen’s diet
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Q: What is the only animal with 1 functional ovary?
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06/01/2010
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Q: What is the composition of the inside of an egg?
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06/01/2010
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A: water 75.8%, protein 12.6%, lipids 9.9%, vitamins, minerals and carbohydrates 1.7%
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Q: Eggs contain all of the macro and micronutrients to sustain human life except for one vitamin. What is it?
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06/01/2010
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Q: Eggs are the most bio-available food we consume. What percentage of the egg does the human body use?
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06/01/2010
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Q: What is the next most bio-available food?
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06/01/2010
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