WHY MELIOR

Crafted to Perform in the Kitchen.

Chefs don’t need fluff — they need ingredients that work. Melior was built for consistency, reliability, and standout results across the menu. From brunch to pastry, these are eggs that do their job beautifully.

Naturally Dark Yolks

Chefs asked for deeper yolks — we delivered. Working with Estelle Manor’s culinary team, we developed a feed blend using marigold and paprika to achieve the darkest natural yolk possible. No artificial dyes. No inconsistencies.

Built to Handle the Heat

From poached eggs to pastry glazes, Melior performs every time. The firm albumen holds shape in boiling water, while robust shells reduce breakage and waste in fast-paced service environments.

Consistent, Professional Results

We test yolk colour and egg structure weekly, and our hens are on a bespoke diet year-round. It’s how we ensure chefs get the same high-quality egg — tray after tray.

★★★★★

“Melior eggs have become a core ingredient for us. The whites hold beautifully when poaching, and the reliability from tray to tray makes them ideal for service.”

Debjit Dass, Executive Head Chef, The Zetter Hotel Group