Pullet eggs are small eggs laid by young chickens called pullets, which are less than a year old. They are usually produced during the first four weeks of a pullets egg-laying cycle. Pullet eggs can make up to 10% of an egg farmers overall stock, but they are often thrown away because they dont meet the standard sizes required by supermarkets. However, pullet eggs are considered a superior product by many chefs because they have a richer flavor and a higher proportion of yolk to white, making them creamier and more velvety in texture. They are also valued for their ability to hold together better, making them excellent for poaching or frying. Pullet eggs have the same nutritional value as regular eggs, including vitamins A, B, E, K, several B vitamins, and important minerals such as phosphorus, selenium, calcium, and zinc. Pullet eggs can be used in any recipe that calls for regular eggs, and a good rule of thumb is to add one additional pullet egg for up to four eggs called for in the recipe.