Caged and Free Range Eggs
Free Range Eggs
Free range eggs are eggs that come from chickens that were allowed to roam freely outdoors. This type of egg gives you the most natural, unprocessed, and nutritious eggs. Free range eggs also have higher levels of vitamins A and E.
Free range eggs can be hard to find, but they're becoming more common. If you're looking for quality free range eggs, try a local farmer or farm-to-table restaurant. They're an easy way to improve your diet and eat healthier! At Rydges Wholesale Foods, we now supply Free Range Eggs
Caged Eggs
Caged Eggs are eggs that have been protected from the outside environment by being placed in a cage. This can be done for any number of reasons, but is most commonly used to keep birds and hens safe from predators.
Caged eggs are sometimes confused with barn eggs, which are simply eggs that were laid in a barn or other enclosed area.
While both types of eggs can be used for food, caged eggs are generally more expensive than barn eggs because they must be kept in a special environment. They also tend to have an unconventional appearance.
Fresh & Frozen
Liquid Egg Pulp
Frozen liquid egg pulp is a by-product from the liquidization of egg whites. It is commonly used as a protein supplement that can be added to smoothies, baked goods and other foods.
Frozen liquid egg pulp has a similar appearance and consistency to egg white custard, but it contains more protein and less fat. There are several advantages to using frozen liquid egg pulp in your diet.
First, it is high in protein, so it can help you build and maintain strong muscles. Second, it is low in calories, so it can help you lose weight while still eating foods that taste good. Third, frozen liquid egg pulp is easy to prepare because you do not have to separate the eggs first. All you need to do is open the carton and pour the contents into a blender or food processor.
Finally, frozen liquid egg pulp tastes just like egg custard, so you will not lose any of the flavor or texture that makes a custard special.