Meet the hens that bring you those delicious, golden-yolked eggs

Why To Choose Us

Healthy Hens

Healthy Hens = Delicious Eggs!

There’s an old saying that “you get out what you put in” and this
couldn’t be more true when it comes to your hens and their eggs.
The quality of the food you feed will be reflected in the quality,
quantity and taste of the eggs they produce.

Free Range

Our priority is directed to animal welfare and our hens are free range. This means not only do they have a lot of green grass and space to roam freely, they also have some of the nicest views in the Country!

And that keeps them happy!

Ultimately this means you can be sure that you’re getting the freshest, healthiest and tastiest eggs that are guaranteed to be 100% genuine

Eggs...it's all we do, but we do them well!

The Ballyeamon Hens have got it all!
Time to sleep and time to way
Lush green grass to run and play
And that panoramic view of Cushendall
Yes! Recently I read it on an egg box
It’s there, in print for everyone to see
If I could be a Hen in Ballyeamon
The credit crunch just wouldn’t worry me

Latest News

4 reasons to buy free range eggs from us

Attention to detail

Healthy Diet

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Tasty Recepies

British Lion eggs

Fun Fact

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Worldwide, around 1.2 trillion eggs are produced for eating every year. The average person on Earth consumes 173 eggs a year

Recipe Of The Week

scotch-egg-pie

Scotch egg pie

 

  1. Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.
  2. Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 remaining egg and some ground pepper, and mix together well – you’ll probably need to get your hands in.
  3. Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over – trying to evenly cover the eggs without leaving any gaps.
  4. Roll out remaining pastry, cover the pie, then trim the edges. Pinch and crimp edges to seal, poke a steam hole in the top, then glaze with the final egg, lightly beaten with a fork. Scatter with the sesame seeds, then bake for 30 mins.
  5. Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.

 

Recipe from: http://www.bbcgoodfood.com/

Latest From Our Blog

Supplied local businesses in the North Antrim 90%
Freshest healthiest and tastiest eggs 100%

Located in the heart of the green Glens of Antrim; Ballyeamon Eggs has been providing the local community with fresh, free range eggs for over 10 years. All of our eggs are rigorously checked and packed by hand to ensure a personal service and attention to detail.

Our priority is directed to animal welfare and our hens are free range. This means not only do they have a lot of green grass and space to roam freely, they also have some of the nicest views in the Country! And that keeps them happy! Ultimately this means you can be sure that you’re getting the freshest, healthiest and tastiest eggs that are guaranteed to be 100% genuine.

Eleven years ago we started with a dozen hens. Since then we have grown significantly and now have 10,000 hens and expect to increase this to 17,000 soon. Our eggs are free range.

Our eggs come in all sizes but one thing we can promise is that you’ll get them when they’re at their best. We pride ourselves on the quality of our products and the care we give to both our customers and hens. This attention to detail has been recognised!

We’ve been approved by the RSPCA’s freedom foods scheme which is the only farm assurance scheme in the UK and is completely independent from the food industry.
We are also accredited by the B.E.I.C which gives us the Lion Mark symbol of quality.

We supply to 90% of the local businesses in the North Antrim area including accommodation providers, restaurants, cafes and shops. We deliver locally to our customers.

Product Availability

• Available for delivery in the local area
• Local accommodation providers, restaurants, bakeries, shops and cafes.

Interview: Niall Delargy

When did you decide you wanted to be an egg farmer?

Niall: I  was keen to get into farming and started off with only twelve hens which were kept in a shed and that is how the business started. Small beginnings I know, but you have to start somewhere.

What does a typical day involve?

Niall: “Anything and everything. As any small business owner will tell you it really is hands on. Duties include daily inspection, grading and packing of produce, ensuring that our working environment is kept to a safe and hygienic standard, maintenance and upkeep, liaison with customers, delivering produce, keeping on top of sales, marketing and accounts. I truly am a jack of all trades!”

Heavy snowfall in March brought with it devastation and absolute chaos. How did you recover?

Niall: Thats a time I would prefer to forget “but never will.” The heavy snow caused one of my poultry houses and egg packing facilities to completely collapse leaving nothing except the debris of a successful egg business.

It basically me him back at square one; however, I managed to keep my business running under very difficult conditions.

ballyeamon-eggs-production

Niall Delargy

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