All Facts
10 factsEgg Basics
5 factsOur Hens
2 factsFarming Terms
1 factCooking Tips
2 factsShell colour is about breed, not diet
Brown or white shells come down to the hen's breed — it has nothing to do with what she eats or how nutritious the egg is inside.
Yolk colour reflects diet
Unlike the shell, yolk colour is diet-driven. Hens that forage on fresh pasture and greens tend to produce richer, deeper golden yolks.
The "bloom" is a natural seal
Fresh eggs have an invisible protective coating called the bloom, laid down by the hen, which keeps air and bacteria out of the shell's pores.
Washing removes that protection
Washing an egg strips the bloom away — which is exactly why washed supermarket eggs need refrigeration, while unwashed farm eggs don't have to be.
"Free-range" and "pasture-raised" aren't the same
Free-range simply means hens have some outdoor access. Pasture-raised means genuinely low stocking density on open grass, day after day — a meaningfully different life for the hen.
A hen lays roughly one egg a day
It takes a hen about 24 to 26 hours to form a single egg, which is why most hens lay close to — but not exactly — one egg per day.
Older eggs float, fresh eggs sink
As an egg ages, air seeps in through the shell and the air pocket inside grows. Drop one in water: it sinks if fresh, and stands up or floats as it ages.
Slightly older eggs peel easier
Fresh eggs are notoriously hard to peel once boiled. Eggs that are a week or two old peel far more cleanly, thanks to that same growing air pocket.
Eggs are a complete protein
A single egg contains all nine essential amino acids the body can't produce on its own — one of the few whole foods that can make that claim.
Hens are surprisingly social
Chickens establish a clear pecking order within their flock and can recognise and remember more than a hundred individual faces — including yours.
Now you know why ours taste different.
Pasture, not just "free-range" — that's the whole difference.