Egg info + tips

Useful tips and tricks to help you make the most of Sunny Queen eggs

Beating egg whites

When whipping egg whites for meringues and desserts, make sure the eggs are at room temperature and heat the beaters in hot water for a few minutes. The whites will beat more easily to a beautiful, light froth with greater volume.

Extra tips:

  • Ensure the beaters are completely dry before whipping because even the slightest amount of water or residue will prevent soft peaks forming.
  • Also make sure that the bowl you are using is free from any residue and is totally clean and dry.

Separating eggs

To separate egg whites, always separate the egg over a small bowl then put the white into your mixing bowl. It is best not to separate eggs over your main mixing bowl. This is to prevent your egg whites being contaminated by yolk. Yolk contains fat which will spoil the stiff-peak effect of egg whites.

If you are separating eggs and do get yolk in the egg white, dampen the corner of a tea towel or hand towel and dip it into the bowl. The yolk will adhere to the dampness of the towel and you will be left with just the egg whites.

Freezing eggs

Egg whites can be easily frozen and thawed for future use. Freeze each egg white in an ice cube tray for easy measuring, and then transfer to either a freezer bag or container. Thawed whites will beat to a better volume if allowed to sit at room temperature for about 30 minutes.

Freezing egg yolks is not as easy as freezing egg whites as the gelatinous nature of the yolks causes them to thicken or gel when frozen. To help retard this, beat in either 1/2 teaspoon of salt (for savory) or 1 1/2 teaspoons of sugar (for desserts) per 1/4 cup of egg yolks (approximately 4 yolks).

Egg size guide

Using the correct sized eggs in recipes can sometimes mean the difference between success and failure. Eggs are graded according to egg weight, not egg size. Use our Sunny Queen Farms egg sizes guide to ensure your recipes are a success.


50 - 58.9g

Extra large

59 - 66.9g


67 - 71.9g

Extra jumbo

72 - 78.0g

Sunny the egg wearing a headmasters mortarboard

The Heggmaster

These bright round yolks are rich in choline, a vitamin B-like nutrient. Your brain uses choline to make acetylcholine, important for maintaining memory communication among brain cells. No wonder Sunny is full of interesting facts & figures, check them out below.

All of an egg’s Vitamins A, D, E and zinc are in the yolk.
The yolk contains visible discs called “blastoderms”. In infertile eggs, the blastoderm is solid white.
Hens start laying at 18-20 weeks. The colour of the first egg she lays will be the colour she lays for life.
Roosters have been known to begin laying and trying to hatch eggs when, for example, a chicken coop is raided by foxes and all of the hens are killed.
There are 150 species of chicken and at least 200 different varieties and breeds.
Egg whites have long been used as facials because of their drying properties. Cholesterol, lecithin and the fatty acids found in eggs are often used in skin care revitalisation and makeup products.
It’s possible for a young hen to lay an egg with no yolk at all. These are called “no-yolkers”, “dwarf eggs” or “wind eggs”.
The record for the most yolks found in one egg is nine.
Chickens have more than 30 distinct cries that are used to communicate a wealth of information – including the presence of food or a predator. They even have separate alarm calls depending on whether a predator is travelling by land or sea!
The title of “Omelette King” is officially held by Howard Helmer of the American Egg Board, who holds the Guinness world record for omelette making.