On average, we eat 177 eggs a year in Switzerland. Almost 80 percent of our eggs come from here.

Egg

Lüchinger + Schmid AG is the leading Swiss egg and egg-product manufacturer. Around 120 employees process 1.5 million eggs each day. The company has belonged to the Micarna Group since 2017. 

Eggs have been part of our diet for thousands of years, whether fresh, cooked, fried or otherwise prepared. They contain a lot of protein, calcium, phosphorus, iron, lecithin, twelve vitamins and a high proportion of important mono- and polyunsaturated fatty acids. And they also have another advantage: thanks to a sophisticated natural protective shield, raw eggs can be kept for three weeks without refrigeration. If stored in the refrigerator, they can even be enjoyed for a good two weeks longer. 

Eggs are extremely versatile, and Lüchinger + Schmid offers its customers nearly 500 different products.
Daniel Rüegg, manager at Lüchinger + Schmid

Lüchinger + Schmid handles over 500 million eggs a year, which are sorted, inspected and processed at the head office in Kloten and the sorting and dyeing plant in Flawil. However, not all eggs are the same! Only about half of the eggs end up as so-called fresh eggs directly with the consumers, so they can be bought in the supermarket in the familiar green or white packaging. The remaining eggs are opened and processed into various products. The catering industry also requires processed eggs.

In addition to beaten eggs, restaurants appreciate so-called "traiteur eggs", i.e. whole cooked and peeled eggs, as well as the so-called quick egg. The latter, colloquially also known as the pole egg, is a 20 centimetre long (and in itself) natural product, in which the raw material has been given a specific shape. In the catering sector, pole eggs are used above all when uniform and visually identical egg slices are required.

Website Lüchinger + Schmid (in German)

Brochure Lüchinger + Schmid (in German)

  • A look at egg dying (german)

    About 25 million eggs are cooked and dyed each year in the egg dyeing plant of Lüchinger + Schmid in Flawil. About half of them are painted in the two months before Easter; the rest are cooked and dyed as picnic eggs in the other months and sold in the supermarkets. A look behind the scenes shows how eggs are dyed industrially and explains how the idea of colouring white eggs came about.