You know you have a fresh egg when you break it into a saucer and it has a bright, unbroken yolk surrounded closely by a thick jelly-like white that stands firm.
Eggs can be judged by the quality of the gelatinous cell which surround the yolk. The yolk of a stale egg becomes larger and is easily broken. When the thick white becomes watery, it's an indication of a poor quality egg or a stale egg and these whites are unsuitable for beating and the eggs will certainly lack in flavour.
Did you know, that today, most commercial layer feed contains capsicum powder. It is used to artifically deepen the colour of the yolks.
Kossies Free Range Eggs only use natural grains, our yolks get their colour from happy hens that roam free and peck at grass and worms, and are fed a natural balanced diet daily.
4 Kossies Free Range Eggs whites
1 1/2 cups of sugar
1 tsp of vanilla essence
2 tsp of corn flour
1 tsp of vinegar
4 tbs of boiling water
Kossies Free Range Eggs
Kossies Free Range Eggs © 2016