The Hidden Cost of Shell Eggs
Why Melbourne Bakeries Are Switching to Liquid
Let’s be honest: cracking eggs is the worst job in the kitchen.
It’s messy, it’s slow, and when you are pushing out hundreds of pastries or prepping for a massive catering gig, it is a waste of your team's time. Most venue owners look at the price per carton when comparing costs. But if you are running a high-volume venue in Melbourne or Geelong, the real cost isn't on the invoice—it’s in the labor.
If you are still debating whether to switch from shell to liquid egg, here is the practical breakdown of why our wholesale clients are making the move.
1 Stop Paying Chefs to Crack Shells
Calculate the labor cost. If you have a qualified pastry chef or baker on $30+ an hour spending 45 minutes a day cracking, separating, and cleaning up shells, that adds up. Over a month, that is hundreds of dollars in wages spent on a task that adds zero value to the final product.
The Liquid Advantage: With EggCo’s liquid whole egg or whites, you simply pour and weigh. The yield is 100%, the speed is instant, and your staff can get back to baking.
2 Consistency is King
A "large" egg isn't always 50g. Variations in shell eggs can mess with hydration levels in bulk recipes, leading to inconsistent batches.
Liquid egg is the same every single time. Whether you are buying our 10kg Bag-in-Box for a factory or 1kg bottles for a cafe, the product is standardized. You get the same lift, same structure, and same texture in every batch. No surprises.
3 HACCP and Safety
Food safety is non-negotiable, especially for catering and aged care. Shell eggs carry a natural risk of contamination if handled poorly during a rush.
Pasteurization Power
Our liquid products are pasteurized. This kills bacteria like Salmonella while keeping the functional properties of the egg intact. It makes your HACCP logs cleaner and keeps the health inspector happy.
4 Storage Logic
Cool room space is prime real estate. Stacking fragile cardboard cartons takes up space and creates a mess when they inevitably get crushed or soggy. Our liquid bottles and bladders stack neatly, maximizing your fridge capacity.
The Bottom Line
We aren't saying shell eggs are dead—we sell plenty of them, and they are great for poached eggs on toast. But if you are using eggs as an ingredient for baking, batters, or scrambling in bulk, liquid is simply the smarter business move.
Want to test the difference?
We supply fresh liquid egg products across Melbourne and regional Victoria.
Contact Wholesale Team