Sunny yolks, proper flavour. Our free range eggs come from hens with outdoor access, producing rich, golden yolks and strong shells—brilliant for breakfast, baking and everything in between. Whether you’re whisking up a Victoria sponge, poaching for a lazy brunch or frying for a full English, these are reliable, tasty and fresh.
Free range welfare with naturally golden yolks
Versatile: poach, fry, boil, bake and glaze
Fresh and reliable with good shell strength
Great for brunch, baking, custards and everyday cooking
Class: typically Grade A (see box for size and grade)
Pack sizes may vary (e.g. half-dozen, dozen)
Allergen info: contains egg
Keep shells clean and avoid cross-contamination when handling
Boiled:
Soft: 6–7 mins (from simmer)
Medium: 8–9 mins
Hard: 10–12 mins. Cool in water for easier peeling.
Poached: Simmering water with a splash of vinegar; crack into a cup, slide in and cook 2½–4 mins.
Fried: Medium heat with oil/butter 2–4 mins to your liking.
Baking: Bring to room temp for even cakes and meringues.
Poached on sourdough with smashed avocado, chilli flakes and lemon
Classic fry-up with bacon, sausages, tomatoes and mushrooms
Shakshuka with peppers, cumin and herbs
Baking day: sponges, brownies, custards and quiches
Store cool and dry; many prefer the fridge for consistency
Use within the best-before date; after opening the box keep eggs in their carton
For best poaching/frying results, use room-temperature eggs
Wash hands and equipment after handling raw egg
Are the yolks really that golden?
Yes—free range hens tend to produce richer yolks with great flavour.
Can I eat them soft-cooked?
Enjoy as you prefer; always follow the guidance on your pack and local food safety advice.
Why room-temperature for baking?
It helps batters emulsify and rise evenly.
How can I check freshness?
Gently place in water—fresh eggs sink, older ones stand or float.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
