Pearl White.

No. Shell colour is purely genetic — determined by the breed of the hen, not by nutrition. A Leghorn lays white eggs; a Rhode Island Red lays brown. The nutritional profile of the egg inside depends almost entirely on what the hen eats, how she's raised, and how fresh the egg is when you crack it.

Our Pearl White eggs and Estate Brown eggs are nutritionally equivalent — same organic feed, same free-range pasture, same hand-grading process. The only thing that changes is the breed of hen.

Three technical reasons:

First, the egg white (albumen) volume is typically 2–4% larger in Leghorn eggs, which matters in high-volume pastry kitchens where foam-based dishes like meringues, soufflés, and angel food cake live or die by egg-white yield.

Second, the clean white shell is visually preferred for recipes like poached eggs benedict or any shell-on presentation. Third, Leghorn eggs have slightly more stable albumen proteins, which means meringues and macarons hold their structure longer during baking.

Our Pearl White eggs come from heritage Leghorn hens — a breed that originated in Tuscany, Italy, and was brought to India through the British dairy-and-poultry introductions of the 1920s. Leghorns are known for being calm, alert foragers who thrive in open pasture.

They lay slightly smaller but more consistent eggs, with exceptionally uniform albumen, which is why they've been the professional baker's choice for over a century.

Five specific differences:

(1) Our hens are truly free-range — not cage-free with an outdoor loophole. (2) We use zero antibiotics — ever, not just "withdrawn before slaughter." (3) The feed is certified organic, including 6% flax and 2% marigold petals for carotenoid richness. (4) Eggs are hand-candled and hand-graded, not machine-sorted. (5) You receive them within 48 hours of being laid, whereas supermarket white eggs are typically 14–30 days old by purchase.

Absolutely use them for everyday cooking. The baking angle is simply where their specific advantages shine most. For omelettes, scrambled eggs, boiled eggs, Indian curries with egg, or breakfast sandwiches, Pearl White works beautifully — you'll notice a cleaner, slightly milder flavour compared to our brown eggs.

Many families buy both: Pearl White for weekday breakfasts and baking, Estate Brown for richer weekend dishes.

Store them in the coolest part of your fridge (not the door — temperature fluctuates there) in the original carton, which protects them from absorbing fridge odours.

Our Pearl White eggs remain at peak freshness for 21 days from the laying date printed on every carton. They stay safe to eat for up to 35 days. For the fluffiest meringues and best egg-white foam, bring the eggs to room temperature about 30 minutes before using.

Yes. Our bulk desk currently works with 28 bakeries and patisseries across Delhi, Mumbai, Gurugram, and Bangalore, supplying trays of 30 and flats of 180 at wholesale rates.

Contact bulk@sahyaagro.com with your weekly volume and we'll send custom pricing plus a complimentary sample tray within 48 hours. Minimum weekly order for bakery rates is 6 trays (180 eggs).

Slightly, yes. Yolk colour is determined entirely by the carotenoid content of the hen's feed — specifically from marigold petals, yellow maize, and green foraging. Both our Estate Brown and Pearl White hens eat the same feed and forage, so yolk colour is nearly identical, but Pearl White yolks sometimes lean a half-shade lighter on our Roche yolk-colour scale (typically 12 out of 15, versus 13 for Estate Brown).

Both are far richer than supermarket eggs, which usually score around 7–8 on the same scale.