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Eggs play a vital role in all food service operations, as a key ingredient in many recipes and a wonderful protein-packed snack on their own. Michigan is home to a growing egg industry, ranking as the nation’s sixth largest producer of eggs. 

Facts and Tips

  • Fact: Michigan is now home to 15 million laying hens, which each produce 250-300 eggs per year.
  • Storage Tip: Refrigerate eggs at 45°F or lower when they are received and keep them refrigerated until they are used.
  • Nutrition Tip: One egg supplies 12% of an adult’s required daily protein.


Use the product guide and promotional materials linked below to learn more about sourcing, serving and celebrating Michigan eggs at your institution!

Cultivate Michigan Resources

Featured Recipe

Mini Bacon & Swiss Quiche

Featured Story

Cracking the Code: Bronson Healthcare's Journey to Local Eggs