Eggs are probably the most versatile ingredient in your kitchen so there are many facts and tips we’d like to share with you.

Over the years we have gathered a lot of egg knowledge ie : How to cook eggs perfectly, how to keep them fresh for longer, how to improve your favorite egg recipes to make your meals delicious. We are constantly learning and hearing new theories on eggs which egg-cites us and inspires us to find out more.

Finchley midlands eggs leave our Natal Midlands farm’s fresh. They are graded, packed and delivered to stores on average within three days of being laid. These eggs remain perfectly useable for at least 28 to 35 days after packaging if stored correctly.

  • Keeping them below 5 degrees celcius  is the trick ( eggs stored at room temperature will age 1 week for each day an egg stored in the fridge ages).
  • Egg packaging is designed to hold cold air so it is best to store them in their tray near to the rear of the fridge.
  • The egg racks in the door of the fridge are not suitable for storing eggs as every time the fridge door is opened they are swamped with warm air.
  • Older eggs are better than fresh eggs in some applications.
  • As an eggs ages the white becomes thinner, more transparent and the yolk doesn’t sit up so firmly but the egg does not lose any of its nutritional value.
  • These older eggs are easier to peel when hard boiled and their whites are easier to whip.
  • Older eggs are better used for baking and hard boiling whilst fresh eggs are better for frying, scrambling and poaching.

Gently boiling an egg will give you the best texture, taste and appearance.

The best method we know is as follows :

  • Choose a pot or saucepan just big enough to hold the eggs you are wanting to cook in a single layer. Place the eggs carefully in the saucepan and cover them with cold water by about 2-3 centimeters.
  • Without placing a lid on the saucepan place it on the stove with the plate setting on high and bring them to the boil.
  • Immediately the water boils remove the saucepan from the heat, place the lid on and let the eggs cook gently in the hot water. Make sure you have a timer handy and set it as soon as you remove the saucepan from the heat. Medium eggs will take 9 minutes, Large eggs 12 minutes and Jumbos will take 15 minutes.
  • Depending if you want to use the eggs cold you should have a bowl of cold water ready in which to immerse them to prevent overcooking and the green ring that forms around the yolk when overcooked and not cooled. Peeling the egg under water also makes the shell come away easily without  any damage to the white.
  • Drain the eggs and use immediately if you want them hot.
  • Generally recipes don’t specify what temperature the eggs must be so using them straight from the fridge is fine but when room temperature eggs are specified it is advisable to take the time to warm the refrigerated eggs for the best result.
  • Ideally take the eggs out of the fridge and let them come up to room temperature over about 30 minutes as you prepare the other ingredients. If time is a constraint then place them in warm water for about 15 minutes.
  • A good tip is that if the recipe requires you to separate the eggs then this if far easier to do when the eggs are cold, directly out of the fridge.
  • You can then let the separated eggs stand at room temperature whilst you prepare the other ingredients.

Most recipes standardize on large eggs (52-59g) unless specified.

Eggs sizes are:

  • Small : 34-43g
  • Medium : 44-51g
  • Large  : 52-59g
  • Extra Large : 60-66g
  • Jumbo : 67-72g
  • Super Jumbo : 73g and up

Where to find our eggs

If you find yourself in the mood for some egg-licious meals, you can find our cage free midlands Barn Eggs at local Natal Midlands (Hilton, Howick, Nottingham Road), Pietermaritzburg, Kloof, Hillcrest, Pinetown, Durban and Natal North Coast (Ballito), Natal South Coast (Queensburgh) retailers, and KZN weekend Markets.


Sales enquiries

+27 (0)82 238 9206




+27 (0)66 304 3342



Farm 45, D292, Merrivale
KZN, South Africa