Eggs XL Certified Organic Free Range (60g egg 700g dozen)

$8.30





Qty in Cart: 0



Our Special Price $8.30 RRP$15.50+ including delivery
 
2x dozen fresh eggs available now. 
 
For larger quantities, pre-order by Friday 5-Sep-2014 for fresh eggs available for shipping from Wednesday 10-Sep-2014. Order now due to winter shortage of eggs from the farm.
 
(Due to rising costs, Clarendon Farm have increased the price of their eggs by a small amount for the first time in a year. We have only increased the sale price by the exact wholesale increase. Sorry, we know the farms do operate on a very tight margin and thank you for supporting local producers and all things organic.)
 

Best Before Dates - These fresh eggs are ordered each week to fortnight depending on supply. So if you order at the end of week or fortnight and if we still have stock available, you may receive earlier ordered eggs which are a week old. All our eggs are stored in cold storage below 3°C so all eggs despatched are still excellent to enjoy!

The golden yellow yolks are back!

The real taste of egg again - creamy yolks and whites. A long time favourite, constently rated in Sydney's top choice for eggs.

Whites - if they are slightly runnier than usual this is due to warmer temperatures and heat waves. Still fresh and fine to enjoy.


Fresh Eggs must be Pre-Ordered and
can only be shipped to Sydney suburbs



NOTE:  a minimum of 9 dozen per order is required IF your order
only contains eggs and no other products (egg-only orders).
No minimum applies if your order contains any other products.


Pre-Order and pay by Friday 11am Sydney time each week
for shipping the following Wednesday
 (5 days later)

 Check our Events Calendar for upcoming Pre-Order deadline days

(Email us a copy of the Bank Transfer/EFT receipt if not paying by credit card or PayPal)

 

 

Clarendon Farms situated in Pitt Town NSW have been a 100% certified organic farm for 18 years! The 18-hectare farm produces 100% certified organic eggs: "This is your guarantee that no antibiotics, drugs, hormones, artificial fertilisers, pesticides, synthetic or chemical feed additives have been used in the production of these eggs. Sound regeneration farming practices are used and the hens are never confined."

The chickens are free to roam on pastures all day every day, uncrowded with plenty of space and are then housed in small portable houses that are towed over the land to promote sustainability of the growth. Fresh air, green grasses - such as clover and rye, sunshine and room to fly and run, help protect the flock against disease avoiding the use of antibiotics and drugs.

Throughout the day and night, the hens are also protected against predators by a loving flock of Italian sheepdogs - Maremmas whose task is to protect Clarendon Farm's free-range organic hens. The Maremmas tend to be nocturnal and it is their job to ensure that after the humans leave, the chickens are protected from foxes and other feral predators.

Large outdoor feeders contain a mix of certified organic grains grown on other organic farms such as sorghum, barley, oats and corn. No genetically modified ingredients (no GE/GM/GMO) are fed to the chickens. You can learn a lot more about the dangers of genetically modified foods here.

Egg yolk and shell colour
Egg yolk and shell colour do not indicate the nutritional quality of the egg.
The egg yolk colour increases with the amount of fresh green grasses and certain type of grains consumed by each hen and their exposure to sunlight. As the hens are free to eat and roam where they please, egg yolks may slightly vary in colour. Clarendon Farms aim to keep a consistent egg yolk colour. Egg shell colour depends on the age, type and colour of the chicken.

Egg size
The minimum weight is 60g per egg, with most being over, even up to 80g so you end up with greater than 700g total size.

You'll find within just 1 dozen there will be some eggs up to 80g,
most between 65-75g and only a few 60-65g . The nature of certified biodynamic organic real free-range eggs is that the eggs will be of differing sizes as the hens are naturally raised, unlike closed barn style batteries where they only pick very uniform shape and weights, whilst disregarding other eggs just for the look.

Storage: Store these fresh eggs in the refrigerator, especially in hot, warmer, humid months. Also best to store in the carton or ideally in a sealed plastic container as egg shells are porous and absorb surrounding elements.

The 'best before' date of each carton of eggs is around 3-5 weeks from collection.
These eggs arrive into Sydney fresh from the farm each 1-2 weeks depending on supply.

Origin: Pitt Town, outer Sydney, NSW, Australia
Certification: ACO (Australian Certified Organic)



Frequently Asked Questions (FAQs)

What size are the eggs?
The minimum weight is 59g per egg, with most being over, even up to 80g so you end up with greater than 700g total size.

You'll find within just 1 dozen there will be some eggs up to 80g,
most between 65-75g and only a few 59-65g . The nature of certified biodynamic organic real free-range eggs is that the eggs will be of differing sizes as the hens are naturally raised, unlike closed barn style batteries where they only pick very uniform shape and weights, whilst disregarding other eggs just for the look.
 
What colour are the eggs?
Egg shell colour depends on the age, type and colour of the chicken. You'll find various colours as organic farms keep chickens for a longer life as they are still productive, so you'll have a natural selection of pale to darker shells. They all have the same feed and sunshine, so nutritionally they are similar.

How are the yolks?
Egg yolk colour does not indicate the nutritional quality of the egg. The golden colour of the egg yolk increases in vibrancy when more fresh green grasses and certain type of grains are consumed. The colour also becomes more rich when exposed to sunlight. As the hens in all our certified organic eggs are free to eat and roam all day, every day and where they please, egg yolks may slightly vary in colour. Clarendon Farms aim to keep a consistent egg yolk colour.

What shape are the eggs?
The shape of the egg depends on the way the hen pushes the egg through its oviduct. Younger chickens can sometimes have interesting longer style shapes as their egg forming is still developing.

How are the chickens treated?
Ethically and lovingly. They are guarded day and night from foxes and other threats by a pack of friendly Marrema farm dogs. They free range on fenced pastures and lay in mobile units so they can freely form social groups, peck, scratch and otherwise interact completely with nature.

What do the chickens eat?
They free range all day, every day on pastures of clover, rye and lucerne among other naturally grown grasses. A certified organic mix that includes a variety of seeds and grains also supplements their diet. There is no genetically modified feed or anything of that nature introduced into their lives.






Homemade Whole Egg Mayonnaise (or Aioli)

 

Its quicker than you think to create a gourmet mayonnaise sauce with your fresh organic eggs. You'll wish you made more!

Tags Sauce, Egg, Quick, Contemporary, Healthy, Vegetarian, Child-friendly, Wheat-free, Dairy-free, Nut-free, Gluten-free
Yield 4 servings
Time 8 minutes preparation
1 minute eating :)
Tools
  • large bowl
  • damp cloth or tea towel
  • whisk or electric blender or wooden spoon
  • spatula/turner

Ingredients

(all at room temperature)

  • 2 organic egg yolks (see Note 1. below)
  • 1/2 tsp sea salt (Himalayan Pink sea salt recommended)
  • juice of half an organic lemon
  • 1 cup of your best organic extra virgin olive oil (see Note 2. below)
  • a few drops of tabasco, freshly ground pepper or a pinch of cayenne pepper

To make Aioli

  • all the ingredients above plus 3 cloves of organic garlic (puréed)
Method

Choose a comfortable basin and rest it on a damp cloth to stop it slipping.

Work egg yolks with salt and one tablespoon of the lemon juice (and garlic if making Aioli) until smooth.

Gradually beat in oil using a wooden spoon, whisk or electric blender, adding the first few tablespoons one at a time and beating well after each. Once a third of the oil has been added, the rest can be added in a thin, steady stream, beating all the while (this is easiest if you have a someone helping you by pouring while you beat).

Taste and adjust with more lemon juice, salt and the peppers if desired.

Refrigerate in a glass jar. Allow to return to room temperature before serving.


Note 1. Egg yolks contains a protein called lecithin which will emulsify and absorb the droplets of oil making it a firm and smooth sauce. If your sauce is too stiff, add a bit of warm water to thin it down. If the sauce starts to separate, pour in a little bit of hot water down the side of the bowl and whisk it in, this will bind the sauce.

Note 2. It is now the time to use your best extra virgin olive oil to get the best flavour from your sauce. It is interesting to know that extra virgin olive oil (not refined) can kill bacteria and salmonella.

 
Recipe source:
Adapted by the Organic Buyers Group kitchen from here and here

 



Perfectly Boiled Eggs

We think we know, but there are some tricks to getting it just perfect!

Tags Boil, Egg, Quick, Contemporary, Healthy, Vegetarian, Child-friendly, Wheat-free, Dairy-free, Nut-free, Gluten-free
Yield 4 servings
Time 15 minutes preparation - for eggs to be at room temperature
7 minutes cooking
1 minute eating :)
Tools
  • stainless steel pan (non-stick pans are not recommended due to serious health safety concerns to humans and other animals)
  • slotted spoon
  • egg cups
Ingredients
  • 4 fresh organic eggs at room temperature (cold eggs can also be used, although leaving out for 15 mins to get them to room temperature will be better)
Method

Take the eggs out of the fridge to leave at room temperature.

Fill a small saucepan with enough purified water to cover the eggs by about 1cm. A small saucepan will prevent the eggs bumping into each other.

Heat the water to a low simmer. Quickly but gently lower the eggs into the water, one at a time using a tablespoon. If you are using cold eggs, lower the eggs into the cool water at the beginning before simmer.

Switch a timer on and give the eggs exactly 1 minute simmering time.

Remove the pan from the heat, put a lid on it and set the timer again, using the following timings:
- 6 mins will produce a soft, fairly liquid yolk and a white that is just set but still quite wobbly
- 7 mins will produce a firmer, more creamy yolk with a white that is completely set.

Remove the eggs with a slotted spoon. Cool in cold purified water to prevent overcooking. Place in your egg cups to peel straight away.

Serve with your favourite seasoning, as suggested below or just plain and wholesome.

Seasoned salt variations - makes enough for 8 eggs.
2 tsps of sea salt (Himalayan Pink sea salt is recommended) and any of the following -
Spice salt - 1/2 tsp cracked black pepper, 1/4 tsp paprika, 1/4 tsp ground cumin
Herb salt - 1/2 tsp dried oregano leaves, 1/2 tsp dried rosemary leaves and 1/4 tsp ground fennel
Tea & five spice salt - 1 tsp chinese tea leaves (your favourite tea) and 1/4 tsp Chinese five spice
Curry salt - 1 tsp curry powder and 1/4 tsp chilli flakes.

Storage
Hard-boiled eggs in their shells will keep for up to 1 day in the fridge. The seasoned salt (and variations) will keep in a small airtight container or jar away from direct sunlight for up to 3 months.

 
Recipe source:
Adapted by the Organic Buyers Group kitchen from here and here

 



Vegetariano Spanish Omelette

A fast, delicious and healthy recipe to help meet your daily protein, vitamin and mineral needs.

Tags Spanish, Quick, Contemporary, Healthy, Vegetarian, Child-friendly, Wheat-free, Dairy-free, Nut-free
Yield 4 servings
Time

10 minutes preparation
8 minutes cooking
10 minutes enjoying it :)

Tools
  • large bowl
  • whisk
  • stainless steel pan (non-stick pans are not recommended due to serious health safety concerns to humans and other animals)
  • spatula/turner
Ingredients
  • 6-8 organic free-range eggs, beaten
  • splash of organic extra virgin olive oil
  • 1 organic onion (or snipped shallots)
  • 1 clove of organic garlic - minced
  • finely chopped organic vegetables such as asparagus, carrot, mushrooms, squash, tomato, zucchini
  • mix of organic fresh herbs such as parsley, oregano, marjoram, sage, basil
  • sprinkle of sea salt (Himalayan Pink Sea Salt recommended)
  • sprinkle of organic spices such as turmeric, cayenne pepper, paprika, cumin, coriander
  • sprinkle of organic sesame seeds
Method

Heat the olive oil in a large frying pan on medium heat and cook the onion and garlic until soft.

Add the other vegetables and cook for a few minutes until still bright in colour and slightly tender with a crunch - light cooking will retain the most nutrients from your vegetables.

Add the beaten eggs, spreading it across the pan and cook on medium heat for a few minutes until a small amount of liquid still remains on the surface.

As it cooks, draw the mixture in from the edges of the pan towards the middle so you evenly cook all the mixture.

Grill the pan under a pre-heated grill for a couple of minutes until the omelette is firm.

Slice into wedges and serve with sesame seeds and your favourite organic salad, squeeze of fresh organic lemon or homemade organic egg mayonnaise.

 
Recipe source:
Adapted by the Organic Buyers Group kitchen from here


 




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