Broadland Eggs have had to switch to plastic prepacks for their Large eggs.

The severe shortage of both cardboard and paper pulp has made it very difficult to forward order. We needed to order replacement packaging in November 2020 and at that time only plastic was available so with the outlook for pulp unpredictable we had no choice.

The plastic prepacks are made from recycled plastic and in turn can be recycled as they are classed as PEP1, the same as drinks bottles.

Free Range Pre-Packs

More problems with pre-pack boxes for our eggs, this time Large Free Range. Despite placing an order in May delivery has been delayed until mid November.

We have managed to source some "stock design" fibre boxes to tide us over. Our details will be included with the "Best Before" date. Please note that the bar codes will be different

Looking forward, in September the factory, without telling us, stopped taking any orders. This means that we are now unable to plan for future orders as they have not told us when they will be opening their books.

As we must plan ahead to ensure our supplies we have had to resort back the the plastic boxes for our Colony Large eggs. We know that they were not universally popular but they will have our normal logo on the lids and there is no alternative as we cannot wait to see when the factory reopens for orders.

We have supplies of our Colony boxes until Christmas so this is just a advance warning.   

Fibre Boxes Back

After a six week wait we have our pulp boxes back for large eggs, albeit in white rather than yellow. The factory in Denmark has stopped producing pulp in any colour except white. That's OK until we have to change our medium box which is now green!!

The plastic box was a bit like Marmite, some liked it but most just wanted the pulp box back and some consumers wouldn't buy them because they were plastic.

Demand Exceeding Packaging Supplies

Broadland Eggs are continuing to experience extraordinary demand for their eggs. Despite the loss of the catering and holiday trade local shop demand has doubled. The downside of this is that packaging supplies are going to run out, especially as pre-ordered packaging has now been deferred by 4 weeks by the factory. We have been able to source a temporary replacement which we will introduce soon. As always thanks to our exceptional staff

Thank Goodness For The Corner Shop

Consumers are now realising the value of the corner shop, local produce, no need to drive and shorter queues.
Broadland Eggs are seeing a huge increase in eggs sold through their local shops. Staying at home means time to bake and appreciate wholesome food without the additives. Kids also are learning to cook which is great for them and something of value for the rest of their lives.
And when this terrible virus is over we hope that the consumer does not forget their local shop nor the local producer who kept produce on the shelves

Coronavirus Panic Buying

The last couple of days have been manic as the supply chains to supermarkets fail. Broadland Eggs are pleased to have been able to supply all the needs of our customers as buyers switch to smaller, local shops. Lets hope the consumers remember who helped them when the supermarkets failed.

Egg Shells Are Good For You

Eggshells are exceptionally high in the mineral calcium, essential for building bones, teeth and nails

MORE CALCIUM IN EGGSHELL THAN MILK 

WHY should I eat them?

Eggshells are exceptionally high in the mineral calcium, essential for building bones, teeth and nails. One 2013 study by researchers in Argentina found that just half a large shell could provide the entire daily recommended calcium intake of roughly 700mg per day. One glass of milk contains roughly a third of this.

HOW do I eat them?

They must be sterile before eating to prevent the risk of salmonella, sometimes carried in raw eggs. This is easily achieved by soaking them in boiling water, or roasting in a hot oven. Then, crush into a powder and add them to food for a calcium boost.

‘The best way to use eggshell is powdered and added to bread, pizza or spaghetti,’ say scientists at Rosario University in Argentina. ‘There are small changes in texture and no changes in flavour.’