Eggland’s Best has been awarded the American Culinary Federation’s (ACF) Seal of Approval. The company’s products underwent extensive testing by a panel of ACF-certified chefs who evaluated the eggs based on their ease of use, versatility and adaptability, consistency of physical properties, application in service procedures and flavor.
“Throughout the country, award-winning restaurants and chefs insist on only using Eggland’s Best eggs for their dishes because of their great taste and consistent performance,” says Frank Bergin, director of marketing for the Cedar Knolls, N.J.-based company. “The high quality ingredients that go into the Eggland’s Best hen feed contribute not only to the enhanced flavor of our eggs, but also to the plumper, creamier yolks and harder shells, that discerning chef’s demand. Plus it gives the eggs 25% less saturated fat, double the Vitamin D and omega-3 and 10 times more vitamin E than generic eggs.”
The Eggland’s Best products covered by the seal of approval include Classic Shell Eggs, Cage Free Shell Eggs, Organic Shell Eggs, Hard-Cooked and Peeled Eggs, Pasteurized Liquid Whole Eggs Classic and Pasteurized Liquid Whole Eggs Cage Free.
Eggland’s Best eggs are produced locally throughout the country by Eggland’s Best’s franchised framers who follow the company’s strict quality assurance program.