Taiyouran Japanese eggs have a natural sweetness and rich, thick orange yolk. Chickens are reared on a special diet of Stevia leaves, a natural herb which is 300 times sweeter than sugar.
The chicken’s natural diet and environment results in eggs that have more than 10 times the amount of Vitamin E than the average egg – making them more healthy and versatile to cook with.
In addition, the eggs are put through a sterilisation process that greatly reduces the amount of harmful bacteria. This makes them safe to eat raw and perfect for making dishes such as steak tartar or shabu shabu.