Henfruit is a clean-egg company. We wash, sanitize, sort, and pack every egg using advanced graders so you don’t have to think twice. The shells are clean, the eggs are traceable, and the nutrition is intact. Just crack, cook, and eat.

Our hens live in clean, well-ventilated sheds with space to perch, nest, and move around. They are kept in spacious, well-managed pens designed for comfort, safety, and low stress. The focus is simple: healthy hens that lay strong, consistent eggs.

We do not use growth hormones, and all our eggs are tested for Antibiotics, Hormones, Pesticides and banned drugs and have cleared all lab tests with flying colours.

We feed a balanced, nutrient-rich diet based on grains like wheat, maize, and soya, plus carefully measured vitamins and minerals. No random “whatever is cheapest today” mixes. Clean, consistent feed means the hen can quietly keep laying nutritious eggs.

Most eggs are “just eggs.” Ours are washed, sanitized, shell-checked, size-graded, and packed by machines that don’t get lazy on Mondays. You get clean shells, consistent size, higher protein in our Power range, and full traceability printed on the pack.

A standard Henfruit egg has around 7 g of high-quality protein. Our Power range is formulated to deliver up to about 2 percent more protein with relatively lower fat, for people who count reps and macros, not just eggs.

Yolk colour is about feed, not freshness or breed. · Darker yellow to orange yolks usually come from diets rich in green plants, yellow corn, alfalfa, and other natural pigments flowers like marigold. · Paler yolks come from more wheat or barley in the diet. Day to day, feed intake and weather can change how much the bird eats, so yolk colour can shift a bit. The colour changes, the protein doesn’t. We do not add artificial colour to the egg.

Yes. Every Henfruit egg goes through a controlled wash and sanitation process, then UV or equivalent disinfection, and careful drying and grading. This happens in a closed, food-safe environment so you get clean shells with minimal handling and lower surface contamination.

Yes. Eggs are one of the cleanest natural protein sources you can eat. Henfruit adds an extra layer of safety and consistency on top: washed shells, controlled feed, and higher-protein options in the Power range. Good for breakfast, meal prep, or that late-night “let me at least eat something sensible” moment.

Meat spots are tiny pieces of tissue from the hen’s reproductive tract. They are usually brown or reddish and can range from about 0.5 mm to a few millimetres. They are sterile and harmless. You can remove them with the tip of a knife if you like. Some breeds, especially many brown-egg layers, are more prone to meat spots. Many spots are so small they pass all candling and grading checks, especially in brown eggs where the shell hides them.

Yes, it is completely natural. That “skin” is the eggshell membrane. It is a clear protein film that lines the inside of the shell and actually has two layers: · An outer membrane that sticks to the shell · An inner membrane that sits closer to the egg white The thickness varies by breed and by egg, and is often a bit thicker in brown eggs. It can look more visible depending on the egg’s age and how it has been stored. It may look strange, but it is 100 percent natural.

In a small number of hens, certain feed ingredients (like canola or rapeseed meal) can lead to a build-up of a compound called trimethylamine (TMA) in the yolk. Most hens break TMA down into an odourless form. A few do not, and those eggs can smell fishy, even when fresh and safe. This is seen more often in brown-egg flocks on such diets. At Henfruit, we control and monitor feed closely, so this is rare. The eggs are safe to eat, but if you ever get a strong, unpleasant smell you do not like, please reach out to us for a replacement, and choose our premium white eggs, which are from lines and diets where this issue is highly unlikely.

No, we do not dye our eggs. Brown eggshells are still made mostly of calcium carbonate, which is white. The brown colour comes from a natural pigment called protoporphyrin IX, a haemoglobin by-product. This pigment is deposited on the outer surface of the shell, mainly in the final stages of egg formation. In some eggs, that surface pigment layer is thinner or more loosely attached. When you boil or rub the egg, a bit of the brown colour can come off. The egg is still safe and natural. It just proves the shell started out white underneath, like every other brown egg in the world.

Eggshell colour is about breed and pigment deposition. A pigment from the porphyrin family is laid down on the shell while the egg is forming. Different breeds deposit different amounts and patterns of this pigment. So: · Brown-laying breeds will always lay brown-toned eggs (from light tan to deep brown). · White-laying breeds will always lay white eggs. Shade can change slightly with age, season, and individual differences, but a brown-layer will not suddenly lay a white egg and vice versa.

If it's reached you with the Henfruit name on it, it has gone through our safety checks and quality screening. That's non-negotiable for us.