Heritage Carton
Heritage Brown Blue ShellsHeritage Brown Blue Shells

Brown & Blue Shells

Heritage Deep Amber YolksHeritage Deep Amber Yolks

Deep Amber Yolks

Heritage Rich Creamy TasteHeritage Rich Creamy Taste

Rich & Creamy Taste

Organic Biodegradable0DYellow CartonOrganic Biodegradable0DYellow Carton

Biodegradable Blue Carton

Heritage Loved by Chefs CelebritiesHeritage Loved by Chefs Celebrities

Loved by Chefs & Celebrities

avocado egg toast

Distinctively different taste

Inside every Happy Egg Heritage egg, you’ll find a deep, amber yolk that is plump and flavorful, alongside a light and creamy egg white. It’s why Heritage is the egg used and loved by Michelin-starred chefs, celebrities, and at-home foodies alike.

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Stunning amber yolks
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Indulgent flavor
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Mixed brown and blue shells

0g

of protein per egg

10

calories per egg

g

trans fat per egg

heritage stunning unique

Stunning and Unique

Laid by our exclusive Hölzl Blue and Hölzl Brown hen breeds, our Heritage eggs are unique from any egg you’ll find on the market. With Heritage eggs, any breakfast or dish becomes an instant gourmet hit.

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Unique hen breeds
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Elevate any dish
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A truly extraordinary egg
michelin chef

Top Chef Approved

Chefs across the nation love and use our Heritage eggs in their restaurants, professional events, and their own personal kitchens. (Fun fact: If you keep an eye out, you just might spot us on a few of your favorite cooking shows, too!)

Why do chefs choose Heritage? Because they know the impact a single ingredient makes on the quality of a final dish.

chilaquiles

#Choosehappy

Obsessing over the color what 😍

Heritage eggs ARE MY FAVORITE! 🤤

#tastethedifference

SIMPLY THE BEST 😍😍 So rich, so eggy, so delicious.

#orangeyolks

“They’re Just Better”

More Reviews

Those yolks are a ray of sunshine on a plate! 🧡

YESSS🔥🔥🔥😍😍 I LOVE THE VIBRANT REDDISH ORANGE COLOR

it’s life changing 😢

Yolks are unmatched 🙌

#happyeggs

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4.9

218 Reviews

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3 days ago

Remarkable Eggs, BUT;

All eggs must be handled properly as noted on every package. These eggs are perfectly fine-just follow CDC guidelines from their website or watch the video:

What You Need to Know About Egg Safety

Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs—or foods that contain them.

What is Salmonella?

Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:

Safe Handling Instructions

To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.
Buying

You can help keep eggs safe by making wise buying decisions at the grocery store.

Buy eggs only if sold from a refrigerator or refrigerated case.
Open the carton and make sure that the eggs are clean and the shells are not cracked.
Storing

Proper storage of eggs can affect both quality and safety.

Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
Store eggs in their original carton and use them within 3 weeks for best quality.
Use or eat hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
Preparing

Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.
A NOTE ABOUT EASTER EGGS
Easter eggs should be hard-boiled before coloring. Do NOT eat them after hiding or playing with them. Bacteria and viruses picked up on the shells can be transferred to the edible part of the egg.
Serving

Follow these serving guidelines for eggs and egg dishes.

Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
For party planning, keep hot egg dishes hot and cold egg dishes cold:
Keep egg dishes refrigerated until time to serve.
Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.
Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.
Transporting

For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.
About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

Vomiting, diarrhea, and abdominal pain
Flu-like symptoms, such as fever, headache, and body ache
Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

Contact the Consumer Complaint Coordinator in your area.
Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program:
By Phone: 1-800-FDA-1088
Online: File a voluntary report at http://www.fda.gov/medwatch

6 days ago

Food poisoning

Just brought my husband home from the hospital due to eating your eggs and getting food poisoning.

8 days ago

College Write Up on Your Product: Busn/ Customer P

Sharing the love on a short college marketing discussion. This was so random, I selected your egg company over anything else in the market.
Listing the professor questions, below is my response.

"2. Describe how the packaging helps inform the customer of its contents either with text, visual cues, colors, etc.
3. Describe how the packaging is consistent with the overall brand if applicable.
4. Describe any additional benefits of the package such as safety for consumers, anti-theft, shelf space saving, innovativeness, etc."

"With all the extra, genetic, 3D, lab grown meat in the market and the increase of colon or abdominal cancers on the rise I evaluate all my food & price before I make a purchase at the grocery store. Any consumable dairy or meat I buy to feed my family I want to come from company/ manufacturer who are sustainably responsible and care how they treat their animals. I will pay extra to buy the grass fed, pasture raised meat or dairy that is sensitive to animal cruetly. This is what keeps me from torturing myself and becoming vegan.

Beings my career is directly associated in Food for the largest retailer, and as a customer I am always reading product packaging, labels & ingredients.

I came across Happy Eggs at Walmart, the blue colored package with all the fun-like graphics is what initially caught my eye. Next was the product was not in the A-Typical plastic or Styrofoam carton, it was in a biodegradable carton.
The label on the outside shows the fun hen-colored eggs inside the carton. Just those 2 things caught my attention. This packaging is their romance copy content that set this carton of eggs from their competition. After reading the package you realize all the extra effort this company puts in their product, literally end-to-end. Buying their product actually makes you feel happy there are responsible businesses out there that go the extra mile to do the right thing. Best of all their headquarters is located in my home town of Northwest Arkansas. I love going to Virginia or Texas walking in Harris Tetter, Korger or HEB (when I can't get to Wal-Mart) and seeing products from my hometown.

Once you get the product home and make eggs of any kind, the flavor seal the deal in the best eggs on the market. I have had a few bad experiences buying eggs from a local farm. These eggs taste like fresh farm eggs from the local market and I can pick them up at the grocery store.

Regardless of which product line of eggs you buy from Happy Eggs, all their packaging is biodegradable, bright colored cartons with fun-like graphics it is clear they are an ethical sustainable & responsible small farm. I could spot their product without a brand listed on their product, it is definitely unique, I love it. "

17 days ago

Yolk coloring

Have you changed the feed for the hens

I have noticed the yolk coloring has gone from a bright red color to the pale yellow like generic eggs.
Buying these in Chicago.

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