Yes! It is best to put eggs in the fridge as soon as you get them home. Fresh eggs can last up to 6 weeks refrigerated but always check the use-by date displayed on the carton to ensure they are still safe to eat. Storing eggs in the refrigerator helps maintain their quality and reduces the risk of bacterial contamination, ensuring that you enjoy the highest quality products.
Double yolkers are typically laid by young hens just starting their egg-laying journey, releasing two yolks into the same eggshell during ovulation. Genetics also play a role in this fascinating phenomenon. While double yolkers are relatively rare, they can be found in our range of eggs adding an extra bit of joy to your cooking!
Different hen breeds produce different coloured eggs - from bluish tones to creamy pinks and even dark brown (and yes, green eggs are real, too).
At Mason's we have a range of brown and white eggs. Some people assume brown eggs are more natural and therefore healthier, that’s not the case. Brown hens lay brown eggs, white hens lay white eggs, they both have the same nutritional value and the same great taste.
Egg sizes vary in Australia due to factors like the chicken's age, breed, and diet, with older hens generally laying larger eggs and different breeds producing eggs of varying sizes.
For optimal freshness and yolk centering, eggs should be stored with the pointed end down and the blunt end up. Here's why:
Yolk Centering: The air cell, which is a pocket of air at the blunt end, helps keep the yolk centered within the egg, preventing it from sticking to the shell.
Freshness: Storing eggs with the pointed end down helps to keep the air cell at the top, which reduces moisture loss and helps maintain freshness.
Egg Anatomy The blunt end is wider and better able to distribute pressure more evenly all over the shell. This makes for a better landing, more surface area for cushioning and less likelihood of the egg being broken as it exits the hen's body
The sizing of our dozen egg packs is outlined in the table below.
Size descriptors are derived from consumer expectations
We take egg quality very seriously, ensuring that every carton you purchase meets the highest standards.
Here's how we ensure top-notch quality: Modern egg grading equipment is utilized, which employs bright lights, sensors, weighing systems, and acoustic resonance analysis to evaluate each egg. This state-of-the-art technology helps determine the quality of the eggs. Only first quality eggs make it into our cartons.
Egg stamping enables shell eggs to be traced from the farm to the table. This has advantages for consumers, retailers and also for producers. The main advantage for producers is that, if there is a food safety, or any other quality problem with eggs, the source of the egg can be located quickly.
Food Standards Australia New Zealand requires individual eggs and egg products to be marked with a “unique identifier”. To comply with this, all egg producers must stamp their eggs with a unique code. The process is regulated by the states so producers must refer to the requirements of the state in which their eggs are packed.
When it comes to incorporating eggs into your daily diet, you'll be pleased to know that the Heart Foundation currently sets no limit for healthy individuals! This means you can enjoy eggs every day as a versatile and nutritious addition to your meals. The key to benefiting from eggs is to enjoy them as part of a balanced and varied diet.
Whether you prefer boiled, scrambled, or poached, eggs are a great source of high quality protein. At just 74 calories per egg (310 kJ), they are one of the healthiest foods you can eat.
Simply fill a bowl with cold tap water and place your eggs in it. If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base. Any floating eggs should be thrown out.
It’s a common misconception that a hen is incapable of laying eggs without a rooster around. There are no roosters required and hens lay only unfertilised eggs.
It’s safe to consume raw eggs as long as some basic precautions are followed and the risks are understood. Cracking an egg into a cup and drinking it is low risk but cracking an egg into a cup, dropping some shell in it, picking the shell out with your fingers and drinking it after two hours on the bench is high risk.
Free range eggs come from hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night.
The brightness of an egg yolk primarily indicates the hen's diet and it is not a sign of free-range farming or egg quality.
Bright yellow to orange yolks are often linked to diets rich in xanthophyll pigments, which are found in corn, alfalfa, and other feedstuffs. While some people may perceive brighter yolks as a sign of free-range eggs, this is not a guaranteed indicator, as feed additives can also be used to enhance yolk color.
