Eggs, a food item with valuable nutritional characteristics

Area of origin: Valais

Composition: one egg provides 10% of our daily needs for protein and mineral salts and 25% of our requirements for vitamins A and D.

Appearance, taste/flavour: brown or white?
The colour of the egg is determined by the breed. In theory, brown hens lay brown eggs and white hens lay white eggs, however, the older the hen, the lighter the colour of its eggs. A stressed hen also lays lighter coloured eggs.

Whether white or brown, the egg possesses the same nutritional qualities.

Production: Swiss production regulations are the strictest in Europe. Since 1992, battery farming has been forbidden in Switzerland, the first country in the world to have taken this step.

To enjoy: there are many ways to prepare eggs: omelettes, soft boiled, poached, scrambled, coddled, gratins, tarts, custards, creams etc.

Seasonality: the laying season reaches its peak in the spring and summer months with one egg a day. Without additional artificial light, laying diminishes significantly or can even stop in the winter.

Conditions and length of preservation: in the refrigerator, up to 3 weeks after the laying.

Fresh ? Not Fresh ?
An easy way to check if it is fresh: Dip the egg in a pan of water, if it is fresh, it will stay at the bottom, if not, it will float to the surface.


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