Bird's Nest is the nutrient-rich salivary secretion of swiftlets. This gel secretion is an integral component to building the swiftlet nests, which are found in dangerous and highly inaccessible locations like steep cliffs, overhanging crags and deep caves.

Out of more than 30 species of swiflets, only 2 species of the genus Aerodramus and 1 of the genus Collocalia make edible saliva nest. Aerodramus fuciphaga is the swiftlet that produces the highest quality of edible Bird’s Nest, because its nests are white and clean with minimum feathers. It is found only in Southeast Asia. Tedious process of cleaning approximately 10 nests takes approximately 8 hour by a person.

The major components of Bird's Nests are its glycoproteins, carbohydrates and trace elements. Scientific findings by the researchers in Chinese University of Hong Kong discovered that epidermal growth factor (EGF) is present in Bird's Nests. EGF is a low Molecular weight polypeptide which provides beauty support.

The most abundant amino acids are serine, threonine, aspartic acid, glutamic acid, proline, and valine.  When consumed, they help to provide general wellness.

• Harvested in pollution-free natural environment of Kalimantan
• Clean with low debris content
• Abundant food and nutrients for swiftlets
• Healthier & better quality nests
• Sterilised water used for processing
• Strict hygiene standards
• Traceability through barcode

Pamper and indulge your mum with this delicate, smooth textured, aromatic bird’s nest.  Naturally white in colour, it is the perfect show of sincerity.

Preparation of the Bird's Nest

• Soak the required number of Bird's Nest piece and place the Bird's Nest in a bowl of room temperature boiled water  (ensure that the bowl is big enough for the Bird's Nest to expand 7 to 10 times.).
• Leave the Bird's Nest to soak in the water for 30 to 45 minutes.
   

Cooking the Bird's Nest

• Prepare a double boiler by filling an external pot with water to slightly less than half the height of the internal pot.
• Drain the water from the soaked Bird's Nest and place it in the internal pot.
• Add water to the internal pot.  One bowl of water for one piece of bird's nest.
• Add other accompanying ingredients and cover both the internal pot and the external pot.
• Turn on high heat to bring the water in the external pot to boil.
• Once the water is boiling in the external pot, reduce to low heat.
• Continue cooking the Bird's Nest for approximately 30 to 45 minutes.  Be sure to check every 10 to 15minutes. 

*Alternatively, you may use a slow cooker instead of a double-boiler.

Production Technology and Brand Quality

To safeguard the highest level of quality & safety, Eu Yan Sang Bird's Nest is produced at HACCP certified production plant and is made from premium selected bird's nest. The bird's nest first undergo a series of stringent cleansing processes to ensure that they are completely free of impurities.  They are then hygienically sterilised by heat treatment process. No artificial preservatives, colouring or flavouring is added.  With these, the original favours and nutrients of the bird's nests would be retained.