The workhorse of every kitchen, deli, and grocery shelf in the tri-state. We stock every size and pack type your business needs — and we've been doing it since 1908.
Conventional shell eggs are the backbone of foodservice, but “a case of large” hides a lot of decisions: white or brown, 12-pack or 18-pack, cartoned or loose, Grade AA or A. The right call depends on whether you’re plating breakfast, baking in volume, or filling a retail dairy case — and getting it wrong means waste or a shelf that doesn’t sell.
We’ve been grading and sorting shell eggs for 117 years, so we can spec the right pack for your operation in one conversation. If you want to get up to speed first, see shell egg grades explained and our egg carton sizes and pack formats guide.
Diners and breakfast counters that crack eggs all day. Delis and bodegas that need dependable case counts on every route. Bakeries buying loose by the case to keep their batter going. Grocers filling a dairy shelf customers expect to be stocked. Conventional eggs are the highest-volume product we move, and that volume is exactly why we can keep your price sharp and your supply steady.
Buying in bulk? Our guide to buying eggs in bulk breaks down case math and storage, and our minimum order is just two cases — built for independents, not just big chains.
Eggs don’t sit in our cooler. High turnover means what we deliver tomorrow was packed recently, not weeks ago — which translates to longer usable shelf life on your end and fewer culls. For a high-volume kitchen or a retail case, that difference adds up fast.
Want the details on shelf life and handling? See how long wholesale eggs last and how to test egg freshness.
Wholesale egg prices change daily with the market. Call or email us for a same-day quote with current pricing and delivery scheduling.