Every morning at Saloni Village, Haryana, our farm follows a documented operational timeline. This page shows exactly what happens hour-by-hour between 5 AM and noon — egg collection, initial quality assessment, candling inspection, and preparation for packing. This is the reality most egg brand marketing doesn't show.
Collection team arrives before dawn. Morning preparation includes hygiene protocols — hand washing, dedicated collection uniforms, sanitized equipment review. No outside footwear enters collection areas.
Dedicated uniforms + hygiene protocols before any contact with eggs. Cross-contamination from outside environment is primary food safety risk we prevent at source.
Natural hen biology means morning is peak laying time. First collection captures eggs while they're freshest and before hens peck or soil them. Free-range housing allows hens to move to nest boxes naturally.
Eggs collected within minutes to hours of laying. Compare to commercial aggregation where eggs sit in nest boxes + accumulate through multiple laying cycles over 12+ hours.
Collected eggs move from hen house to preliminary inspection station. Summer morning temperature in Haryana can be 28-35°C; getting eggs into cool area quickly extends freshness window significantly.
Cool transfer within 45-60 minutes of laying. Rapid temperature reduction from hen's body temperature (~40°C) to cool room (~20°C) significantly slows bacterial multiplication.
While collection continues with second team shift, operations team verifies hen house conditions — feed supply, water availability, ventilation, hen behavior. Healthy hens produce quality eggs; unhealthy conditions create cascading quality + safety issues.
Daily hen welfare verification. Unhealthy hens = stressed eggs = quality issues. Prevention-focused monitoring rather than reactive response.
Different hen groups peak laying at slightly different times based on age, breed, individual biology. Second collection captures later layers — still very fresh but separate batch identification.
Batch-level traceability from collection time onwards. If any quality issue emerges, we can trace back to specific collection batch + house.
Candling is traditional egg quality inspection method — backlighting egg to see internal structure. Modern candling uses bright LED lights. Inspector reviews each egg individually for internal defects invisible from outside.
Individual egg inspection — not sampling. Every egg passes through candling before acceptance into packing stream. Commercial high-volume operations may only sample; we inspect 100%.
Eggs passing candling move to size grading. Individual weight determines size class — Jumbo (70g+), Large (60-69g), Medium (50-59g), Small (45-49g). B2B customers often request specific size ranges.
Size grading enables customer specification. Premium bakery customers requiring uniform 62-65g weight class specifically can be served accurately.
Graded eggs stage for packing. Packaging materials prepared separately to avoid cross-contamination. Date coding + batch identification prepared for upcoming packing session.
Packaging hygiene + preparation — contaminated packaging can transmit bacteria to eggs. Clean packaging stock is as important as clean eggs.
Morning collection + inspection phase complete. Eggs are at approximately 18-22°C (cool room), have passed 100% candling inspection, sorted by size class, ready for packaging. Transition to packing operation begins (detailed in separate traceability page).
Total time from laying to completed inspection: approximately 6-7 hours. Compare to commercial supply chain where eggs may be collected mid-day, sit overnight, then processed — 24+ hours before inspection typical.
Our operational transparency isn't just claims — here's how each element is verified through documentation, audits, and third-party confirmation.
Farm visits welcome — free, by appointment, 3 hours from Delhi NCR. Watch our operations in real-time + ask any questions.
