Egg power / nutrition

Protein power at an
affordable price!


Farmer Brown eggs
deliver a power of good
to your whole body

Every time you crack open a Farmer Brown egg, you get the natural goodness of an affordable high protein, nutritious, natural and versatile food.

Sharing our knowledge, ideas and tips so you can cook the perfect egg every-time and enjoy.

  • When you poach an egg, the fresher the better, because the yolk and white stay together better.
  • When hard boiling an egg, fresh eggs are hard to peel, so go for eggs that are two or three weeks old.
  • To tell if an egg is raw or hard-boiled give it a spin. If the egg spins easily it’s been hard-boiled, if it wobbles, it’s raw.

Note: If you drop an egg on the kitchen floor, get out the salt and give it a good sprinkle – it’ll clean up easily.


Our best tip for keeping eggs fresh is to avoid temperature fluctuations and follow the storage instructions on the back of the carton.

In New Zealand optimum storage temperature for eggs is between 7-15°C. You may need to store them in the fridge during summer.

In Singapore, Hong Kong and the Pacific Islands where the temperature is often humid and warm, eggs are best kept chilled.

Store eggs in the cartons and trays that they come in, away from strong smelling odours.

Use eggs before the “best before” dates marked on the packs. This date indicates the length of time that the eggs will maintain their quality if stored correctly.

If using them for baking, let them sit at room temperature for half an hour or so before using.

You can refrigerate the leftover whites in a covered container for up to 4 days. Store yolks in water in a covered container in the refrigerator and use within 2 days.