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Safety is always a top priority at Hamilton Eggs. Not only do we hold ourselves to high standards, but our farms too.

Both SQF and UEP certified, our farms assure buyers and customers that our eggs have been produced, processed, and handled according to the highest quality standards.


We continue to invest in state-of-the-art poultry systems for laying hens throughout the egg production cycle, using automated and computerized water supply, feeding, egg collection, air conditioning, and cleaning systems.


With the most advanced technologies in place, we are committed to meeting quality standards of our costumers and consumers.

What does it mean to be
SQF and UEP certified?


SQF (Safe Quality Food) certification assures buyers and customers that food has been produced, processed, and handled according to the highest standards.


The SQF program is recognized by retailers and foodservice providers around the world who require a rigorous, credible food safety management system.


At Zoet Poultry and DeWeerdt Poultry farms, we implement this systematic and preventative approach to ensure that each egg has been carefully monitored from production to shipping. Our food safety system continually evolves to achieve an egg product that is both safe and satisfying to our customers.

For more information, visit


Zoet Poultry and DeWeerdt Poultry farms follow strict guidelines to produce safe, high-quality eggs. As UEP Certified facilities, we ensure the health and wellbeing of our hens is a top priority. This includes a focus on providing nutritious feed, clean water, fresh air, and adequate space for hens based on scientific recommendations.


Employees are trained to treat birds with care at all times and sign a code of conduct for proper animal handling. Strict biosecurity measures are in place to protect food safety and hen health. The compliance of these guidelines is evaluated annually by independent third-party inspectors.

For more information, see

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Egg Grading

Eggs are graded based on their interior quality, the durability of their shells, and their overall appearance. There is no difference in nutrition or safety between egg grades.


Grade AA eggs have thick, firm whites and high, round yokes. Grade A eggs have reasonable firm whites and are often used for hard cooking. Grade B eggs have thin whites and wider yolks, and they are often used for baking.

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