About the eggs

How long do the eggs keep?

At room temperature, about two weeks from the Laid-On date printed on the box. Keep them somewhere cool and dry.

In the fridge, at least a month. Put them in as soon as they arrive — you do not need to wait.

Buying 40 but short on fridge space? Keep what you will eat within two weeks at room temperature and refrigerate the rest straight away, then work through the room-temperature ones first.

Past that time does not mean spoiled. As long as there is no off smell and nothing looks wrong, they are still fine — they simply are not at their best any more.

Why are my boiled eggs so hard to peel?

Because they are fresh. A fresh egg has a lower pH and the white clings to the shell — ours can still be sticky after five to seven days in the fridge.

If you want them easier to peel, keep them seven to ten days before boiling, or drop them into cold water the moment they come out of the pan.

A hard-to-peel egg is usually a sign of freshness rather than a fault.

The white has gone runny — is it still good?

That is the normal way an egg ages. The fresher it is the thicker the white sits; the longer it is kept the thinner the white becomes.

As long as there is no off smell and nothing looks wrong, a thinner white is not a problem on its own.

The shell seems thin, and it cracks when I boil it

Shell thickness varies naturally with the hen — her age, how she is absorbing calcium, the weather, the batch. It is not a defect.

A cold egg dropped into boiling water is the other half of it: the temperature jump makes cracking much more likely. Let the eggs sit out for a while first, start them in room-temperature water, and keep the boil gentle rather than fierce.

Why is the yolk colour not always the same?

Yolk colour follows the hen — how she is doing, how much she is eating, how she absorbs her feed. Our formula is consistent, but an egg is a natural product: yolk colour, shell colour (natural beige, paler, or kampung-toned are all normal), shell thickness and size all vary a little from batch to batch.

As long as there is no off smell and nothing looks wrong, every one of them is fine to eat. No single shade is the "correct" one.

Can I eat them soft-boiled?

Yes — a lot of our customers do, and soft-boiled is where you taste the aroma and texture best.

One thing to be straight about: these are farm-fresh eggs, not sterilised eggs and not pasteurised eggs. Soft-boiled is generally fine. Eating them raw is a personal choice, and anyone who is pregnant, very young, elderly or unwell should cook eggs through.

Are your eggs better for me?

Eggs are a good source of protein to begin with. Any egg that is fresh and raised without antibiotics is a healthy egg — that is the honest answer.

What we can tell you about ours: they are laid the same day or the day before, every box carries the real Laid-On date, they are independently tested by SGS, and the hens are fed our own Bacillus natto formula with no routine antibiotics. That is what "you can eat them with peace of mind" means here.

We do not make medical claims about our eggs, and we would rather say so than invent one.