Brey’s Egg Farm | Family Run In Sullivan County

Brey’s Egg Farm is a fourth-generation family-run egg farm. Founded in 1932 by Harold Brey, his sons, William and Roger Brey, took over, followed by William’s son, Daniel Brey. The farm produces 228,000 eggs daily (that’s 19,000 dozen!) and cares for 350,000 chickens and 50 Herefords. Brey’s Egg Farm hasn’t always been this large; it has been a challenging 85-year journey for the Brey family to reach this point.

Sullivan County, New York, was once home to over 100 chicken farms, from backyard flocks to multi-coop operations. In 2014, Brey’s Egg Farm became the last remaining egg farm in the county. The family farm has succeeded due to hard work and a strong focus on producing high-quality products, as well as the well-being of our hens.

Brey’s Egg Farm is a fourth-generation family-run egg farm. Founded in 1932 by Harold Brey, his sons William and Roger Brey took over, followed by William’s son, Daniel Brey. The farm produces 228,000 eggs daily (that’s 19,000 dozen!) and cares for 350,000 chickens and 50 Herefords. Brey’s Egg Farm hasn’t always been this large; it has been a challenging 85-year journey for the Brey family to reach this point.

Sullivan County, New York, was once home to over 100 chicken farms, ranging from backyard flocks to multi-coop operations. In 2014, Brey’s Egg Farm became the last remaining egg farm in the county. The family farm has succeeded due to hard work and a strong focus on producing high-quality products, while also ensuring the well-being of our hens.

Brey’s hens are fed a balanced diet with calcium and protein, which helps produce strong, hard shells. When cooking with Brey’s Eggs, you’ll notice the shells are of excellent quality. Other notable features of a Brey’s Egg include a tall yolk and a uniform, white appearance. And of course, great flavor!

Eggs at Brey’s Egg Farm are produced, collected, cleaned, and packaged six days a week, following standards set by the USDA, FDA Egg Safety Final Rule, and the New York State and Federal Department of Health. After packaging, all eggs are stored in a cooler at a maximum of 45 degrees Fahrenheit for up to five days before being transported to stores, bakeries, or distributors in the tri-state area.

Brey’s hens are fed a balanced diet with calcium and protein, which helps produce strong, hard shells. When cooking with Brey’s Eggs, you’ll notice the shells are of excellent quality. Other notable features of a Brey’s Egg include a tall yolk and a uniform, white appearance. And of course, great flavor!

Eggs at Brey’s Egg Farm are produced, collected, cleaned, and packaged six days a week, following standards set by the USDA, FDA Egg Safety Final Rule, and the New York State and Federal Department of Health. After packaging, all eggs are stored in a cooler at a maximum of 45 degrees Fahrenheit for up to five days before being transported to stores, bakeries, or distributors in the tri-state area.

Where to buy Brey’s Eggs locally.