Wholesale Egg FAQs: Delivery, Safety & Ordering

Answers to common questions for our wholesale partners.

We supply eggs directly to cafés, restaurants, caterers, bakers and wholesalers. If you are a member of the public looking for our products, contact us and we can direct you to a nearby stockist.

We deliver across Melbourne and many surrounding regional areas. If you are unsure whether your location is included, get in touch and we will confirm.

We specialise in premium barn laid eggs produced in well managed, welfare focused barns. Free range eggs are also available for customers who need them. All sizes are offered for commercial kitchens.

Yes. We supply a full range of liquid egg products including whole egg, egg white, yolk blends, reduced solids yolk and sugared yolk. These products are available chilled or frozen depending on your needs.

Minimum order quantities vary depending on location and product type. Contact us and we can advise based on your requirements.

Eggs stay fresh for an extended period when stored correctly. Keep them refrigerated and use them before the best before date for best results.

Store eggs in the refrigerator at a consistent temperature. Avoid moving eggs between warm and cold environments, as this can cause condensation and reduce shelf life.

We supply all major commercial sizes including Large, Extra Large and Jumbo. Retail dozens and filler packs are available in 600s, 700s and 800s.

Barn laid eggs come from hens that live inside large, well managed barns. They can move freely and have access to scratch areas, perches and spaces that support natural behaviours. Barn systems offer strong welfare outcomes along with good control over hygiene, food safety and consistent production.

Cage eggs come from hens housed in individual or small group cages. These hens cannot move freely and do not have access to scratching areas or perches. Cage systems are designed for efficiency and lower cost but offer fewer welfare benefits compared with barn laid or free range systems.

Yes. Liquid whole egg can replace fresh eggs by weight in most recipes. Many commercial kitchens use liquid egg to reduce handling time, improve consistency and reduce waste.

One kilogram of liquid whole egg equals the contents of roughly eighteen to twenty standard eggs. Liquid egg white and liquid yolk vary based on formulation.

Yes. Our farms and production systems are independently audited to Egg Standards Australia Level 3 and HACCP. These audits cover welfare, hygiene, food safety and compliance with recognised industry standards.

Yes. Our barn laid eggs and liquid egg products are widely used by bakeries for cakes, pastries, breads and high volume production.

Yes. We work with many large scale customers and can assist with specialised orders or regular bulk supply. Contact us to discuss your needs.

Liquid egg is fresh egg that has been cracked, blended and pasteurised for food safety. It is available as whole egg, egg white or egg yolk. Commercial kitchens use liquid egg because it reduces preparation time, improves consistency and eliminates shell waste. It is ideal for baking, cooking, batters, custards, sauces and any high volume application where accuracy and hygiene are important.

Wholesale Egg FAQs: Delivery, Safety & Ordering

Do you sell eggs to the general public?

What is your delivery area?

What types of fresh shell eggs do you offer?

Do you sell pasteurised liquid eggs?

What are your minimum order quantities?

How long do eggs stay fresh?

How should eggs be stored?

What sizes do your eggs come in?

What is the difference between barn laid (cage free) and cage eggs?

Can liquid egg replace fresh shell eggs in recipes?

How many eggs are in one kilogram of liquid egg?

Are your farms independently audited?

Are your eggs suitable for baking?

Do you offer custom or high volume orders?

What is liquid egg and how is it used in commercial kitchens?