Egg is a real miracle, the nature’s wonderful present to the humans, the source of all the most necessary nutritional elements.
Every housewife can easily produce from eggs tasty and tempting dishes for her family and guests.
Eggs add taste to meat and vegetable dishes and increase their biological value. Egg is the only product which has high value albumen, fat, carbohydrates, different mineral substances and almost all the known vitamins, the ratio of which is ideal for the needs of a human organism.
Egg yolk is like the smile of the sun in winter and in summer, so necessary for kids. It provides them with vitamins A and D, which play a major role in strengthening health, improving resistance to diseases and stimulating growth.
And because of this the young and the old, the healthy and the ill eat eggs.
Though eggs like other food products of animal origin have cholesterol, its accumulation in human organism is hindered by lecithin, the quantity of which in eggs in very high. Eggs of the oldest hens have less cholesterol by as much as 70 - 80 percent. It is not difficult to distinguish such eggs, as they weigh more than 65 grams.
Modern hen keeping technologies - optimal life conditions, strict sanitary control of fodder and products – guarantee high quality eggs irrespective of the season of the year. Therefore, eggs from Vievis Poultry Farm have more value than eggs of the hens kept in the conditions that our "forefathers" used to.
Eggs are not very calorific. There are only 157 Cal in 100 grams of the product, whereas 100 grams of pork will have 355-489 Cal, “Megeju” sausage – 301 Cal and frankfurters – 332 Cal. Thus, weight watchers, interested in all kinds of diets, cannot do without eggs.
Egg dishes are appetising and can always be accompanied by such useful vegetables as tomatoes and cucumbers, peas and celery, mairan and lovage.
Buy eggs and eat them every day soft and hard boiled or baked, enjoy an omelette piquant or eggs and bacon.
Take eggs with you if you go on a tourist trip or just travel. In the nature’s "packaging" eggs retain their excellent properties for a long time.

Chemical composition and quality of egg powder (made of the white and the yolk) without any additives meet all the requirements of egg powder for human consumption. It can be used in baking and in mayonnaise production.
Shelf life:
     - 6 months (up to +20ºC)
     - 2 years (-2+5ºC)
It is a reliable albuminous product, with vitamins and a long shelf life. Produced according to advance orders of the clients.
Production capacity - 1 tonne per day.
Can be used in everyday life instead of eggs for baking and omelettes.
100 grams of egg powder are equal to 8 eggs.