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.

The yolk is one of the only foods that are a natural source of Vitamin D.
A whole egg contains about three tablespoons of liquid, with the yolk accounting for one tablespoon.
It is fabled that during the Spring Equinox you can stand an egg on its end.
China is the world’s leading producer of eggs with eggproximately 390 billion per year. That’s half the world’s supply.
Did you know that punks use egg whites to harden their mohawks? Eggstreme!
Global egg consumption is eggspected to exceed 1.15 trillion by 2015. That many eggs would weigh around 57 billion kilograms and circle the Earth more than 1600 times.
Scientists consider eggs to be single cells – making an egg the largest single cell on Earth.
A hen can lay between 250 and 325 eggs per year.
Alektorophobia is a fear of chickens.
“Century eggs” – or raw eggs preserved in a mixture of wood ash, salt, lime, tea, rice straw and clay – are a delicacy in China. Their name comes from the tradition of preserving eggs this way for “a hundred years”.