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Why Golden Egss

Fine Quality of Eggs

Eggs are produced in extremely hygienic conditions using the best German & Dutch equipment & systems. Hens of the world's best breed are flown in from Europe and are housed in water-cooled insulated houses where they do not get exposed to extreme climatic conditions and wild birds. Automatic systems ensure comfortable climate, supply of fresh & nutritious feed & cool drinking water. Standard of drinking for water for the hens is maintained at the same level or better than the W.H.O. Standards for potable water. Feed for the hens, mainly consisting of corn, soyabean meal, etc., is manufactured within the farm ensuring that the feed given to the hens is fresh & is hundred percent vegetarian.

Variety

Almost 300,000 eggs are collected & packed everyday by automatic systems without disturbing the hens. The farm produces white as well as brown eggs which are collected daily, totally untouched, graded automatically according to their weight. For consumer's convenience eggs are packed in packages of 4, 6, 9, 12, 15, 20 or 30 eggs.

White & brown eggs are produced by separate breeds of hens. Hens with brown ear lobes lay brown eggs & the ones with white lay white eggs. Nutritionally speaking both kinds of eggs are similar. Apart from color of shell there is no difference between the two.

Certification

In the year 2003 the organization became the first egg producing farm in Dubai to get "HACCP" certification by SGS Gulf Ltd. HACCP stands for Hazard Analysis & Critical Control Points which is an internationally recognized food safety system. In simple terms it means that the certified company employs "Good Manufacturing Practices" & has well defined & controlled production systems, which result in a safe & good quality product.

Again in the year 2004 the organization received ISO 9001:2000 certification, signifying adaption of the international system of quality management. The company was awarded ISO 9001:2000 certification. When the standard underwent revision in 2008, the organization ventured into recertification process. It was awarded the certificate for the revised standard ISO9001 : 2008 in 2010. As a part of strengthening the Customer Relationship, the organization included the practices of ISO10002 : 2004 (Customer Satisfaction Complaints Handling in Organization) in 2010.

The organization is presently certified for ISO9001 : 2008 (QMS), ISO14001 : 2004 (EMS), BS18001 : 2007 (Occupational Health & Safety Assessment Series), HACCP and ISO22000 : 2005 (Food Safety Management System).

Emirates Quality Mark (EQ):Product Certification by ESMA

The fine quality of eggs is achieved through systematic process approach throughout the organization. The organization's systems are being audited since 2009 by ESMA (Emirates Authority for Standardization & Metrology), which is an apex body in UAE for product certification. The products were certified for Grade A and Grade AA. We are authorized to use the covetable Emirates Quality Mark (EQM) in the packages and documents.

Halal Certification

Eggs produced by Al Jazira Poultry Farm LLC are certified Halal by ESMA

Everyday Service

Owing to the farm's convenient location in Dubai and a fleet of refrigerated trucks, the farm ensures that fresh eggs are supplied to customers everyday all and all over the UAE. 'Golden eggs'.

General Egg Handling

"Store at 45° F immediately after purchase. Never store at room temprature.

Store shell eggs in their case.

Store away from strong odors (foods such as fish, apples, cabbage or onions).
Scrambled eggs preparation and handling
1. Always use only clean & uncracked eggs
2. Always thoroughly wash hands before cooking. Use only clean, santizied utensils and equipment.
3. Do not reuse a container after it has had raw egg mixture in it. Clean and sanitize thoroughly before using again.
4. Use Grade AA or A eggs for scrambling as they are less likely to spread out.
Scrambled eggs preparation and handling
5. Cook in small batches according to rate of service.
6. Cook eggs thoroughly until there is no visible liquid egg.
7. Never leave egg or egg products at room temperature for more than 1 hour (including preparation and service).
Some Tips
1. For frying or poaching choose fresher eggs, they hold their shape and do not spread out in the pan.
2. Use fresher eggs for making soufflés, meringues, puffy omelets, and sponge cakes for better flavour and appearance.
3. For the fullest volume of egg whites, keep them at room temperature for 30 minutes before beating.
Some Tips
4. If holding scrambled eggs for a short time before serving, place a pan of hot water between the pan of eggs and the heat source.
5. For hard cooking eggs choose eggs 4 to 5 days old, it is easier to peel them after cooking and cooling.
6. While preparing recipes that require eggs to be combined with fat and sugar, remove eggs from the refrigerator about 30 minutes before using them.
7. Always store fresh eggs in refrigerator in their original pack.
Did you know?
Al Jazira chickens produce about 300,000 eggs a day, that is about a million eggs in 3 days.
Al Jazira poultry farm produces white as well as brown shell eggs.
A chicken lays about seven times her weight in eggs an year.
Oology is the study of eggs. An egg is made up of 3 main parts: the shell, white and yolk.