Class A fresh eggs from Tekkelioğlu, packed for export in Turkey, for hotel breakfast service, bakeries, pastry kitchens and catering.
Tekkeliogfu LARGE Fresh Eggs come in a brown corrugated export carton printed with a drawing of a hen and the Tekkelioğlu name in dark red, class A eggs in English and Arabic, an export badge and handling marks for keep dry, this way up and fragile. The side panel reads class A eggs from Turkey, with tick boxes for sizes S, M, L and XL, spaces for the packing date and weights, and storage conditions advising a cool, dry place away from direct sunlight. It names the producer in Manisa, Türkiye, with a producer code, and the Arabic line إنتاج في تركيا, produced in Turkey. As general background, eggs of fowl, especially chickens, are the most widely eaten eggs. Commonly, kitchens keep eggs chilled and away from strong smells, rotate stock first in, first out, and bring eggs to room temperature before baking. Commonly, hotels use them for omelette stations, and pastry kitchens for cakes, custards and meringues.