Posted 9th Oct 2014
When it comes to sourcing the freshest, highest quality British eggs from an independent family business – look no further than the Lincolnshire based L J Fairburn & Son Limited. The Fairburn family know exactly what to do when it comes to eggs, because they have been producing them for more than 60 years, and in celebration of British Egg Week (6th to 12th October) we decided to find out where it all began for their happy hens
Fairburn’s feathered friends are free to roam in the fresh Lincolnshire air. They graze, exercise, fly and have fun so that they can lovingly lay the most delicious and nutritious eggs for us all to enjoy.
The Fairburn business started in 1951 with just 150 chickens, which Grandfather Leslie James Fairburn bought for £150. LJ Fairburn & Son is now one of the UK’s leading egg producers and packers. This mighty dynasty sees 10 million eggs delivered every week, from a fleet of 2.1 million layers – all happening on 15 farms. They also mill over 80,000 tonnes of feed each year, including grain grown on their 1,700 acre arable farm. Having an active presence in the egg industry for more than half a century, the business has dramatically restructured and up-scaled to manage the overwhelming demand for its eggs.
The business is very much centred on family and whilst it has rapidly grown, family values, business integrity and transparency are the key principles that the team remain loyal to.
Sarah-Louise Fairburn, Brand & Sales Director, said: 'Please support British egg producers and get your eggs out for British Egg Week. Being such a versatile product is a must for the fridge. Eggs can create the main component of a meal as well as being a key ingredient to making or baking a dish – and caters for the whole family. The Fairburn family is passionate about producing quality eggs, so for British Egg Week (and every other week in the year) we hope everyone joins in the campaign to celebrate this quality British gem.'
What makes our British eggs so great is that they are laid for the whole family to enjoy. From tiny toddler to granny and grandpa, eggs are brilliant for every generation. Packed full of protein, minerals and vitamins and extremely yummy, there is nothing that exceeds a good old egg! So for British Egg Week the Fairburn family are encouraging you to crack into your British Lion approved eggs and get cooking!
Did you know...?
Eggs contain about 11 essential minerals and vitamins.
There are 200 breeds of chickens.
Chickens are social animals and establish hierarchies – hence the ‘pecking order’.
When dropped in water, a fresh egg will sink and a stale egg will float.
The white of an egg contains virtually no fat and is high in protein.
The volume of a white egg can increase when you beat it 6-8 times.
The yolk is the most nutrient-rich part of an egg and is around 59 calories.
Worldwide, around 1.2 trillion eggs are produced for eating every year. The average person on Earth consumes 173 eggs a year.
The Guinness World Record for omelette making is held by Howard Helmer, who made 427 omelettes in 30 minutes.
The average hen lays between 250 and 270 eggs a year but some lay more than 300.
The brown or white colour of an eggshell is purely dependent on the breed of the hen.
The egg is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat.
Where should I store my eggs? For optimum freshness, eggs should be stored at a constant temperature, below 20°C.
On average, a medium-size egg contains around 6.2 grams of protein which makes up around 12.6% of the overall edible portion.
Visit the Fairburn’s website at www.ljfairburnpoultry.co.uk for more eggs-traordinary information and facts