frequently asked questions
Facts about Hen welfare at Pace Farm
All Pace Farm Organic Eggs are produced to the organic standards and hence are ranged at 1500 birds per hectare
Pace Farm have been farming free range since the 1980’s
AECL (Australian Egg Corporation) represents approximately 300 farming families across Australia of which the Pace family is one of
The current government and RSPCA-endorsed Model Code of practice for Free Range production does not have a cap on outside stocking density, the proposed AECL changes will be an improvement to the current situation
De-beaking or beak mutilation is not practiced in Australia, however beak trimming is performed under veterinary advice
Q: IS THERE A DIFFERENCE BETWEEN BROWN AND WHITE SHELLED EGGS?
A: No. White shelled eggs are produced by white hens. Brown shelled eggs are produced by brown hens. Despite the difference in colour, there is no difference in taste or nutrition between the two.
Q: WHY DO SOME EGGS HAVE TWO YOLKS?
A: Double yolkers are formed by younger birds whose laying cycles haven't settled down. The eggs occur when two yolks are released together to be combined in one large egg.
Q: HOW MANY EGGS DOES EACH HEN PRODUCE?
A: The modern breeds of hens, have greatly improved productivity. Provided they are well cared for, each hen in modern laying facilities will lay in excess of 300 eggs a year.
Q: UNDER WHAT METHODS ARE AUSTRALIAN EGGS PRODUCED?
A: Styles of production inevitably reflect the public demand. Current estimates suggest the following proportions - Free Range 5.5%, Barn 2.5%, Traditional 92%.
Q: WHAT CAUSES BLOOD OR "MEAT" SPOTS?
A: Small spots of blood (sometimes called "meat" spots) are occasionally found in an egg yolk. They are caused by the rupture of a blood vessel on the surface of the yolk during formation of the egg and do not indicate a fertile egg. Most eggs with blood spots are removed during the grading process but a few may escape detection.
As the egg ages, the yolk takes up most of the water from the egg white (albumen) to dilute the blood spot. So, a blood spot actually indicates a fresh egg. Eggs with blood spots are relatively rare, but are nutritionally fine to consume.
Q: ARE GROWTH HORMONES USED IN THE PRODUCTION OF EGGS?
A: Growth Promoters are never used on Pace Farm hens. Antibiotics are only ever used under veterinary advice. If health problems occur any eggs produced under such circumstances are withdrawn from sale.
Q: WHERE DOES THE GREEN RING AROUND THE YOLK IN COOKED EGGS COME FROM?
A: The green ring is formed as a result of an iron and sulphur compound being created when overcooked. It is totally harmless and fine to eat.
Q: HOW LONG WILL EGGS KEEP FOR?
A: The 'Best Before' date listed on a pack is always the best guide in deciding how long eggs will keep for. Fresh eggs should generally keep for at least 4 - 5 weeks and longer if refrigerated.
Q: WHY ARE SOME HARD-COOKED EGGS DIFFICULT TO PEEL?
A: Fresher eggs are generally more difficult to peel as they contain a smaller amount of air. Eggs stored for a week to 10 days before cooking will usually peel more easily.
Q: HOW DOES A YOLK GET ITS COLOUR?
A: The colour of a yolk is determined by what a hen eats. Yellow/orange pigments called Carotenoids are then deposited in the yolk to give it its colour. At Pace Farm we only use 100% natural pigments from Marigold leaves, paprika and capsicum to ensure a bright healthy yolk.
Q: HOW SHOULD EGGS BE KEPT?
A: In the fridge. Eggs will keep for longer if stored below 4ºC. They should be stored in their carton blunt end up and well away from anything with a strong smell.
Q: WHY IS AN EGG WHITE SOMETIMES CLOUDY OR HAS A YELLOW OR GREENISH CAST TO IT?
A: Cloudiness of raw white is due to the presence of carbon dioxide which has not had time to escape through the shell and is an indication of a very fresh egg. A slight yellow or greenish cast in raw white may indicate the presence of riboflavin.