Brey’s Egg Farm is a fourth generation family run egg farm. Founded in 1932 by Harold Brey, his sons William & Roger Brey took over, followed by William’s son Daniel Brey. The farm has a daily production of 228,000 eggs (which is 19,000 dozen!); and the care and feeding of their 350,000 chickens and 50 Herefords. Brey’s Egg Farm has not always been a farm of this proportion; it has been a hard and long journey of 85 years for the Brey family to get to this point.
Sullivan County, New York was at one point home to over 100 chicken farms; from professional back yard flocks to multi-coop operations. In 2014 Brey’s Egg Farm became the last egg farm in the county. Our family farm has made it this far because of hard work and a keen attention to quality of of products and quality of life we offer our hens.
Brey’s hens are fed a balanced diet, including calcium and protein, which produces a strong and hard egg shell. When cooking with Brey’s Eggs you will notice upon cracking that the shell is of great quality. Other qualities of a Brey’s Egg are a tall yolk and a uniformed white. Not to mention great flavor!
Eggs on Brey’s Egg Farm are produced, collected, cleaned, and packaged 6 days a week abiding by the standards set forth 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 for a max of 5 days at 45 degrees Fahrenheit before being transported to a store, bakery, or distributor in the tri-state area.
Where to buy Brey’s Eggs locally.