Tamago Series Sdn Bhd

Small in size but big in nutrition, quail eggs boast a rich, delicate flavor. They’re a popular choice in gourmet dishes, appetizers, salads, and high-protein snacks, offering a nutrient-dense option for creative culinary uses.

Larger and richer than chicken eggs, duck eggs have a creamy texture and bold taste. They’re ideal for baking, pastries, and traditional Asian recipes, where richness and structure matter most.

Enriched with omega-3 fatty acids, these eggs support heart health and brain function while offering the same great taste and versatility as regular eggs. A healthy choice for the wellness-focused consumer.

Sourced from free-range village hens, kampung eggs are known for their deep yellow yolks, firmer whites, and robust natural flavor—perfect for wholesome, home-cooked meals and traditional dishes.

Salted eggs are preserved in brine to create a savory, umami-rich flavor with a firm, grainy texture. Commonly used in traditional recipes, mooncakes, pastries, or even enjoyed on their own.

Also known as preserved eggs, century eggs are cured using a traditional method that transforms the yolk into a creamy, dark center with bold umami depth—often served in congee, tofu dishes, and cold appetizers.

Laid by hens with darker feathers, brown eggs offer the same nutrition as white eggs but are often favored for their natural, rustic appearance and appeal in organic or farm-fresh markets.

Fully cooked and ready to eat, hardboiled eggs are a convenient, protein-rich option for quick snacks, salads, lunchboxes, or on-the-go meals. Packed with nutrition and always ready to serve.