Eggs can be used in so many ways, eat with pap, as a garnish to decorate a salad, as a leavening agent in cakes and breads, as a thickener in sauces, as an emulsifier in salad dressings, and as a binding agent in baked dishes. Our chickens produce best eggs. Eggs provide a valuable yet affordable source of high quality protein and vitamins required for normal growth, especially for children, when meat is too expensive or is unavailable. This is because the eggs and meat taste better, are healthier and are more nutritious with higher levels of nutrients and less fat. Because of the diet of our chickens is so varied, they tend to produce more nutritious eggs. Beginning the day with eggs as part of a balanced meal can help prevent midmorning hunger and improve nutrient intake compared to skipping breakfast. Each egg contains a mixture of essential fatty acids used in various body functions. A large egg supplies a good distribution of fatty acids with only 1,5 grams of saturated fat and 2 grams of monounsaturated fat and 0,5 grams of polyunsaturated fat. An egg contains varying amounts of 13 important vitamins and minerals. An egg yolk is one of the few foods that naturally contains vitamin D, the sunshine vitamin in combination with the other important nutrients folate, iron and vitamin B12. Eggs supply high quality protein. Egg protein contains all the essential amino acids in a pattern that matches the human body needs. The carotenoids lutein and zeaxhantin found in eggs, help prevent the increasingly common eye disorder of age related macular degeneration. choline in eggs is important in proper brain development in the fetus and newborn and also plays a role in preventing memory loss later in life. Other benefit of using our free range chickens lies is higher levels of egg quality our eggs contain rich amount of amino acid and protein as well as omega-3 which our body needed. This has been confirmed by a large number of people who make use of the eggs laid by this chicken. foods consisting of carbohydrates that are quickly absorbed into the blood stream have a high glycemic index, promoting hunger and excess weight gain. Eggs contain no carbohydrates and therefore lower the total glycemic load of the meal in which they are consumed.