SINGAPORE \u2013 You may soon be able to find eggs from the US in supermarkets here, with producers from the country resuming sales to Singapore after more than two decades.<\/p>\n
The US stopped selling eggs to the Republic in the early 2000s after the Singapore Food Agency (SFA) tightened its requirements for imported eggs.<\/p>\n
This was the case until the door cracked opened earlier in 2026, when US agricultural officials and the SFA agreed on matters including export certification standards and a method to trace eggs if an outbreak of a disease occurs.<\/p>\n
The first batch of eggs arrived in Singapore earlier in July, via air freight.<\/p>\n
Shipments by sea would take a longer lead time of around 30 to 45 days, by one importer\u2019s estimate.<\/p>\n
Importers told The Straits Times that they were still in early discussions with potential buyers, including supermarkets, restaurants and hotels.<\/p>\n
But they added that consumers can expect the eggs to be priced competitively against those from Singapore and neighbouring markets like Malaysia and Thailand.<\/p>\n
\u201cThe price was attractive,\u201d said Tay Jing Yong, general manager at Sengkang Import & Export, referring to his purchase from the California-headquartered Hidden Villa Ranch.<\/p>\n
\u201cWe wanted to buy more than one container, but they only offered us one to start.\u201d<\/p>\n
Retail egg prices have fallen sharply in the US in 2026 because of an oversupply. This came as the government stepped in to support producers after a bird flu outbreak in 2025<\/span><\/a> drove up prices of the kitchen staple.<\/p>\n Greg Tyler, president and chief executive of the USA Poultry and Egg Export Council, told ST that the surplus has allowed US producers to sell more eggs overseas.<\/p>\n For a start, four of them will supply eggs to Singapore.<\/p>\n \u201cWe are hoping that they will continue to supply export markets, if the industry finds that international markets are beneficial to them or lucrative,\u201d he said.<\/p>\n Tyler initially expects 1.2 million to 1.5 million US eggs to be exported to Singapore every month.<\/p>\n This is 1 per cent to 2 per cent of what is consumed here.<\/p>\n He hopes US suppliers will eventually serve around 10 per cent of the Singapore market, as Asian markets like Hong Kong, Taiwan and South Korea have developed a taste for the product.<\/p>\n Consumers in Singapore eat close to an egg a day, which is among the highest rates of consumption in the world, Emily Metz, president and chief executive at the American Egg Board, noted at a July 31 event marking the return of US eggs.<\/p>\n \u201cWe are honoured that this door has reopened after more than two decades, and we do not take that responsibility lightly,\u201d she added.<\/p>\n US eggs will meet just a fraction of demand here. Singapore\u2019s egg supply exceeded 2.2 billion in 2025, with Malaysia the largest source of imports, according to official statistics.<\/p>\n Local farms can currently meet less than 35 per cent of egg demand.<\/p>\n Representatives from Singapore and the US open egg cartons that recently arrived in Singapore at an event on July 31.<\/p>\n ST PHOTO: ARIFFIN JAMAR<\/p>\n<\/figcaption><\/figure>\n SFA\u2019s chief executive Damian Chan said that diversification is key to Singapore\u2019s food security strategy, as the country imports more than 90 per cent of its food.<\/p>\n \u201cAs one of the world\u2019s leading food producers and exporters, the US plays a valuable role in Singapore\u2019s efforts to build a resilient and diversified food supply network,\u201d Chan said.<\/p>\n In January, Singapore started allowing eggs imported as supplies to food manufacturers and food service providers to be labelled on bulk packaging.<\/p>\n The move was part of SFA\u2019s broader efforts to facilitate egg imports and strengthen supply resilience.<\/p>\n Tay said he is especially keen on importing white eggs offered by US farms, which are preferred by some customers.<\/p>\n He currently mainly imports these eggs from Ukraine, but said the testing process for the product has been lengthier because of risks like radiation from the ongoing war with Russia.<\/p>\n \u201cBecause of the war, there is a lot of uncertainty. It\u2019s good to have another source, like the US,\u201d he said.<\/p>\n Another importer, Kai Yong Huat Eggs, has received its first order of white and brown eggs from US-based Hillandale Farms.<\/p>\n Aloysius Lee, the company\u2019s managing director said he is still gauging demand for the eggs, but sees them having a wide appeal because of their reasonable prices.<\/p>\n \u201cI think all can accept (the pricing), even those mini-marts,\u201d Lee said.<\/p>\n \u201cEverything is about the consumer. It is more expensive by a few cents, but for quality eggs, I think it\u2019s worth it.\u201d<\/p>\n Importer Kai Yong Huat Eggs has received its first order of brown and white eggs from the US.<\/p>\n PHOTO: USA POULTRY AND EGG EXPORT COUNCIL<\/p>\n<\/figcaption><\/figure>\n Lee, who has tried the eggs he received, said: \u201cPersonally, I feel the yolk is more yellow and better in taste.\u201d<\/p>\n Brown and white eggs from Rose Acre Farms, the second-largest producer in the US, were served to attendees at the event to mark the return of US egg imports.<\/p>\n Wesley Ngoi, a chef at Jiak Kim House, a restaurant specialising in modern Asian cuisine, opted to have scrambled eggs. He said: \u201cThey taste really nice. They are different and creamier than the usual ones we have.\u201d<\/p>\n Meanwhile, Angela Low, who works for a food importer and distributor that has not yet ordered US eggs, said of the sunny side up she had: \u201cIt is lovely. I think the yolk tastes richer. Maybe it was cooked really well.\u201d<\/p>\n<\/div>\n SINGAPORE \u2013 You may soon be able to find eggs from the US in supermarkets here, with producers from the country resuming sales to Singapore…<\/p>\n","protected":false},"author":1,"featured_media":73383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[2611],"tags":[],"class_list":["post-73382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buzz-headlines","wpcat-2611-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/73382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=73382"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/73382\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/73383"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=73382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=73382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=73382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/picture><\/div>
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