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.

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.