FAQ

The Answers You Need

WHAT'S THE DIFFERENCE BETWEEN CAGE AND FREE RANGE?

Free Range

  • have regular and meaningful access to an outdoor range during daylight hours during the laying cycle.

  • are able to roam and forage on the outdoor range; and

  • are subject to the outdoor stocking density of 10,000 hens per hectare or less

Barn Laid

  • Birds in barn systems are free to roam within a shed which may have vertical levels.

  • The floor may be based on litter and/or other material such as slats or wire mesh.

Cage

  • Birds in cage systems are continuously housed in cages within a shed.

WHAT IS THE BEST WAY TO STORE EGGS?

The easiest way to maintain eggs at high quality is to store them in their original carton in the refrigerator as soon as possible after purchase. Cartons reduce water loss and protect flavours from other foods being absorbed into the eggs. Storing eggs loose, or in specially designed sections located on refrigerator doors is not recommended as this also exposes eggs to a greater risk of damage.

HOW LONG DO EGGS LAST?

Fresh eggs can be kept refrigerated in their carton for 6 weeks or until best before date. It is best to put eggs in the fridge as soon as you get them home. Remember an egg ages 7 times quicker when left on the bench than when it is properly stored in the fridge, so to enjoy you fresh eggs for longer, please store them in the fridge.

HOW CAN I TELL IF AN EGG IS STILL FRESH?

A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while older eggs float because of the large air cell that forms in its base.

WHAT ARE SOME FOOD SAFETY TIPS WHEN IT COMES TO STORING EGGS?

Like all perishable foods, eggs need to be handled carefully. Follow these suggestions to ensure that you handle and prepare eggs properly:

  • Always buy shell eggs that are clean and keep them refrigerated at home

  • When storing eggs in the refrigerator, keep eggs in the carton and at a reasonable distance from other strongly flavoured / smelling foods items

  • For all perishable foods allow no more than two hours at room temperature for preparation and serving

  • Eggs should be cooked until the white is completely firm and the yolk begins to thicken

  • For best quality, use fresh eggs within the 'Best Before' date as stated on the carton.

  • Avoid cross-contamination by washing hands, cookware, and counter-tops with hot, soapy water after preparing raw animal products, including eggs.

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