On America’s farms, egg production is a multimillion-dollar industry. Egg farmers adhere to rigorous food safety and animal welfare practices to produce the healthiest, freshest eggs available. Consumers gain valuable benefits, not only from the nutrition in farm-fresh eggs but also in the varieties of eggs available on store shelves. What are the different types of eggs produced by farmers? In this guide, we will cover conventional and speciality egg production.

Conventional Eggs: a Meal Staple

For nearly as long as humans have existed, eggs have served an important nutritional role. The most common egg on grocery store shelves is the conventional egg, or eggs produced by chickens living in cages or pens. Hens are protected from the elements in these enclosures and are fed a diet of grains and water.

Cage-Free Eggs

Hens that are not confined to cages but remain in large enclosures, such as protected barns or buildings, produce cage-free eggs. Hens in these growing environments may still be able to forage for insects and wild plants to supplement the feed and water they are provided by farmers. The primary benefit of cage-less hen husbandry is the protection these animals gain from predators. Some advanced hen housing may have automated egg collection systems to protect eggs against damage.

Organic Eggs: Health Benefits

Hens fed a diet of organic grains, or feed grown and processed without the use of artificial fertilizers and pesticides, produce organic eggs. The term “organic” is strictly regulated by the U.S. Department of Agriculture and by state agricultural organizations. Organic standards forbid the use of conventional pesticides, fertilizers, and fungicides. Many consumers report that organic eggs have a more natural and pleasing flavor than conventional eggs. Nutritionally, organic and conventional eggs remain the same.