The picks that set a menu apart. Our specialty line is built for chefs who care about provenance and grocers whose customers read every carton label. If you've got a farm-to-table restaurant or a premium dairy case, this is your shelf.
Hens outside on real grass. The richest yolks we carry.
100% vegetarian feed, no animal byproducts.
Araucana-style hens lay these blue-shelled beauties. A visual showstopper for high-end grocery cases and charcuterie boards.
The chef's secret weapon. Perfect for tasting menus, garnishes, and Asian-inspired dishes.
Richer, larger, and higher in fat than chicken eggs. Bakers and pastry chefs swear by them.
Specialty eggs aren’t a volume play — they’re a signal. A pasture-raised yolk makes a brunch plate look the way the menu promises. Blue heirloom shells turn a grocery dairy case into a display. Quail eggs elevate a tasting menu, and duck eggs give pastry chefs a richer crumb and better rise. The customers who notice these details are the ones who pay for them.
We publish deep-dives on our most-requested specialty lines — duck eggs, quail eggs, and pasture-raised eggs — so you can spec with confidence.
Specialty product lives and dies on supply consistency. A heirloom or pasture-raised line that’s on the menu one week and gone the next is worse than not offering it at all. We’ve spent decades building relationships with small family farms that can deliver these eggs reliably — not just once, but every week you need them.
That means you can build a menu or a premium dairy case around our specialty line and trust it’ll be there. If provenance and labels matter to your customers, our breakdown of cage-free vs. free-range vs. organic helps you explain the difference at the counter.
Wholesale egg prices change daily with the market. Call or email us for a same-day quote with current pricing and delivery scheduling.