We have consulted with British Red Lion and answered based on our own knowledge of being poultry farmers for 40 years! Any further questions please just get in touch.
As many as you like!
Neither the Department of Health nor the British Heart Foundation recommend a limit on the number of eggs you can eat. Some people have had reservations in the past about eating eggs, due to their cholesterol content, but it is now recognised that eating too much saturated fat is more likely to raise blood cholesterol than eating foods rich in dietary cholesterol. Eggs are not high in saturated fat.
All our eggs carry a date stamp, however if you want to make double sure you can pop your egg into a glass or bowl of water and if it sinks it’s fresh and if it floats it’s stale.
For optimum freshness and food safety, eggs should be kept at a constant temperature below 20°C. This is why it is advised to keep the eggs in the fridge so they can be kept at a constant temperature.
Most supermarkets are kept below 20°C so it is not necessary for retailers to refrigerate their eggs. Not refrigerating eggs in store also prevents significant temperature fluctuations; for example eggs being moved from a fridge to a hot car after purchase.
Here’s some other pointers for storing eggs:
The Food Standards Agency has confirmed that raw & runny eggs are safe for all! As long as they have the British Lion stamp of approval. Download PDF for more info.
Every St Ewe egg has the Red Lion stamp! We are also SALSA accredited, RSPCA Assured and Vegetarian Society approved.
Delivering high quality, nutrient packed eggs to the market is what gets us out of bed each day. We ensure these high standards are met across our farms and for our hens…and good nutrition starts with them.
Our new Super Eggs showcase this perfectly. We give our hens an incredibly nutritious feed enriched with selenium & DHA Omega 3, which is fantastic for their health and in turn they deposit these nutrients into the eggs for us.
Selenium & DHA Omega 3 are essential for these more vulnerable groups; pregnant woman, children & the elderly. With benefits including:
To produce one egg, it takes a hen 24-26 hours! Did you also know that as a hen grows older she produces larger eggs.
We make sure we have no wastage from our hard working hens, which is why we have an egg brand for every occasion. Our Hen Picked eggs are a mixed weight box and sometimes feature pullets eggs (from younger birds), these are beautiful for pickling and poaching. Then you have the Original Medium, Original Large…right up to Grand (XL eggs).
The colour of the egg shell is dependent on the breed of the hen. In general, white hens produce white eggs and brown hens brown eggs. Since the 1980s the British industry has produced almost 100 per cent brown shelled eggs, although several other countries still produce white shelled eggs. There is no nutritional difference between white and brown shelled eggs.
We have introduced a flock of white birds on our home farm, they are beautiful birds and we mainly used these eggs in our paasteuriser as the shells tend to be slightly thinner so easier to break in the breaker.
Our eggs are available nationwide from Ocado, Cotswold Fayre and Milk & More. We are also available in Asda, Sainsbury’s, Morrisons & Tesco across the South West
You can find our eggs on our online shop. Just click on the ‘Shop’ tab in the menu bar.
We offer our eggs via wholesale – so just get in touch to find out more
Eggs should not be frozen in their shells, but when broken they will keep for up to six months in the freezer.
Freezing temperatures affect egg yolk proteins with the result that the yolk has a glutinous texture when thawed, though this can be prevented by the addition of sugar or salt. Half a teaspoon of sugar or a teaspoon of salt per egg should be mixed with each whole egg prior to freezing. When yolks are frozen separately, the same quantities should be added to every two yolks. (Make sure you label those containing salt for savoury dishes and those containing sugar for sweet dishes).
Egg whites freeze well without any stabilisers. As a guide when using frozen eggs, it is useful to remember that: 3 tablespoons (approx 60ml) thawed whole egg is equivalent to 1 egg; 1 tablespoon (approx 20ml) thawed egg yolk is equivalent to 1 egg yolk; 2 tablespoons (approx 40ml) thawed white is equivalent to 1 egg white.
Frozen eggs are best thawed in the refrigerator. If time is short you can thaw them at room temperature.
Do not re-freeze eggs once they have been thawed.