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.

Large

50 - 58.9g

Extra large

59 - 66.9g

Jumbo

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.


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!
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.
You can spin an egg to find out if it is fresh or hard-boiled. If it wobbles, it’s raw and if it spins easily, it’s hard-boiled.
Roosters are only necessary to fertilize eggs – hens lay eggs whether or not a rooster is present.
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.
The eggshell accounts for about 12% of an egg’s weight and its strength is influenced by the hen’s diet.
The yolk contains all of its fat and less than half of its protein.
Hens are typically most productive in their first two years of life.
Different breeds of chickens produce different coloured eggs – blue, blue-green, red and speckled eggs are not uncommon.
If you drop an egg on the floor it is easier to clean up by sprinkling salt on it.