FACT: The EU’s new legislation has not eliminated cages, simply encouraged changes to existing cages. The EU has not removed the cage production system and caged eggs remain an important part of total supply. The EU passed a resolution in 1999 (13 years ago) which required all EU members to convert from conventional cages to so-called enriched cages which provide hens more space, a nest, a perch, and litter. These restrictions, although coming into effect on 1 January 2012, have not been fully implemented by the majority of members.
Furthermore, Australian egg farmers have invested close to $500 million to comply with the 2008 cage egg legislation here in Australia.

FICTION: Living in cages is a cruel life for laying hens.

FACT: Recent research by the University of Sydney Faculty of Veterinary Science, has found that caged hens are no more stressed than free range or barn hens. The study analysed levels of corticosterone (a stress hormone) in 12 farms with hens in free range, barn and cage conditions, over a period of 72 weeks. The study found that hens’ stress levels are more affected by the quality of the farm’s management and consistency of conditions such as environmental controls and temperature, than solely by the type of egg production. This means that caged hens are no more stressed than hens in other systems. As a result, their way of life is not made more stressful solely due to the production used.

FICTION: Producing only free-range eggs and banning cage egg production will only increase the costs by 8c per egg.

FACT: The figure of 8c per egg actually represents the current difference between free range and caged eggs in some retail outlets. In reality, caged eggs represent 65% of the current market. If you eliminate 65% of the product, the price will increase dramatically. According to the Centre for International Economics, removing caged egg production entirely will increase the cost of eggs to about $10 per dozen, equating to an increase of more like 80 cents per egg.

FICTION: Battery cages lead to sicker hens whose quality of life is impaired.

FACT: There are reasons why Australian egg farmers put their hens in cages. Some of these reasons include: – Consistently good health and low rates of mortality; – Better protection from hen in-fighting and cannibalism; – Reduced need for veterinary medications and interventions, reducing the need for unnecessary hen handling, which can increase stress; – Lower occurrences of manure-borne diseases, parasites, avian influenza and other exotic diseases due to tighter quarantine; – Easier identification and treatment of sick hens, should they become unwell; and – Protection from the elements and predators like eagles, snakes, foxes and feral cats.
All of these reasons aim at extending the quality of life for hens in a number of areas that directly address hen welfare.

FICTION: Hens often take their frustrations out on each other by pecking at their cage mates. The egg industry’s solution isn’t to give them more space but instead to painfully slice off the end of their beak with a hot blade or laser.

FACT: Hens in cages, barn or free range systems often peck one another. In severe cases this can lead to cannibalism. The most effective way to control this negative behaviour is with a beak treatment. When chicks are just a few days old, their beak is treated with an infra-red light which reduces the sharpest point at the tip of their beak as it grows. There is no open wound and the chick suffers little other than the immediate sensation. There is no evidence of long term damage.

Click on the video below of consumers discussing their expectations about maintaining their choice of eggs.

The nutritional value of eggs doesn’t differ between production systems. And don’t forget, healthy hens produce excellent eggs, so farmers have a vested interest in caring for them.

The Australian Egg Corporation has invested $25 million over 10 years in R&D into better processes and animal welfare. Every production system has its strengths and weaknesses, for examples hens in cages are likely to live longer and be more healthy.

Recent research by the University of Sydney Faculty of Veterinary Science, has found that caged hens are no more stressed than free range or barn hens.

On average, Australians eat 213 eggs per year – the majority are caged eggs. It’s critical that we ensure this safe, cheap, healthy food source continues to be affordable for every Australian family. Not everybody can afford other types of eggs.

It has been quoted that producing free-range only eggs will only increase the costs to the consumer by 8c per egg. In fact, egg prices would rise to at least $10 per dozen, or 80 cents an egg, according to the Centre for International Economics.

So let’s ensure the freedom of choice of eggs is preserved for all.

View the video below of consumers discussing their expectations about maintaining their choice of eggs.

Free range hens are not necessarily less stressed than cage or barn housed hens, a new study from the Faculty of Veterinary Science at the University of Sydney has found.

Researcher Dr Jeff Downing, from the Faculty of Veterinary Science, said his study did not point to one particular housing system creating more stress than any other.

Dr Downing analysed levels of corticosterone, a stress hormone found in hens. The study was over 72 weeks and included 12 farms using free range, barn and cage production systems.

“When we combined the results of each housing system there were no statistical differences between corticosterone levels in cage, barn or free range hens,” he said.

“We found the variation in corticosterone levels between different farms of the same type of housing system was greater than the variation between housing systems. Regardless of their housing system birds on some farms were showing comparatively low levels of the stress hormone, while birds on other farms were showing higher levels.”

Dr Downing hypothesises that the difference in corticosterone levels on different farms had less to do with the housing system hens were living in than with how well a farm was managed and what challenges the hens have to cope with.

“In most of the farms concentrations of corticosterone were higher in the earlier part of the production cycle, suggesting there are greater challenges for hens and potential for poor welfare at this time. In the second half, birds appear to adapt to their housing system. This could mean that the way young hens are reared and moved to the production farms has implications for their welfare.

“On some farms, however, corticosterone levels were more constant. Within each particular housing system there were farms that appear to be doing a good job bringing them into the production system and limiting the challenges they face.”

Environmental conditions could also be a factor, according to Dr Downing. “One barn farm where hens had particularly low corticosterone levels had very good environmental controls and limited temperature variations.”

He added: “While the three housing systems remain in use, comparisons between systems are of less significance to the hen than what is happening within her housing environment”.

Dr Downing discovered he could get a measure of corticosterone levels in hens’ blood by analysing the hormone’s levels in egg albumen. The albumen levels accurately correlate with the hormone levels in hens’ blood over the four to six hour period of albumen deposition during egg formation.

The study is the first time in the world that hens’ stress hormones have been tracked over time by measuring the concentrations in eggs. Previously corticosterone was measured by taking a blood sample from birds, but this process stressed the birds and others nearby, tainting future samples.

Dr Downing carried out his research independently, but received research funding from the Australian Egg Corporation Limited. His report was reviewed by independent, external referees.

It all began when the ANZAC’s were training beside the Great Pyramids in Cairo in March 1915. The ANZAC soldiers purchased hundreds of boiled eggs from the markets to supplement their diets. Boiled eggs reminded them of home, and were valued for their nutrition.

Soon street vendors in the busy lanes of the old city used to cry, “Eggs-a-cook” (meaning ‘boiled eggs for sale’) when they saw the distinctive Australian uniform approaching. And wherever the ANZACs marched into the desert, they were followed by traders carrying baskets of boiled eggs to sell. The traders called, “Eggs–a–cook, Eggs-a-Cook, Eggs-a-Cook”. When on a break, the ANZACs would buy the boiled eggs from the traders. And the ANZAC’s soon began to mimic the traders’ call of: “Eggs-a-cook”!

As a result, “Eggs-a-cook” became a battle cry for the ANZAC’s at Gallipoli. When the All Australian Brigade (3 Brigade, 1 Australian Division) stormed ashore on ANZAC Cove on 25 April 1915, a battle cry was heard across the beach. The men yelled “Eggs-a-cook” as they ran towards the cliffs. In many other later battles, as men climbed over the top, “Eggs-a-cook” was echoed by the men to remind themselves of home, their training in Egypt and the humble boiled egg.

Boiled eggs were also specifically given to wounded men by Australian nurses throughout the war.

Hugh Dolan,
Historian.

The findings also showed that cholesterol levels in all eggs were lower than US Department of Agriculture guidelines, prompting the USDA to review and revise downward its estimates for
average cholesterol levels in eggs. The study, “Comparison of Fatty Acid, Cholesterol, and Vitamin A and E Composition in Eggs from Hens Housed in Conventional Cage and Range Production Facilities,” appeared in the July issue of Poultry Science, a journal published by PSA. Its author, Dr. Kenneth E. Anderson, a Professor in the Department of Poultry Science
at North Carolina State University, collected data for the study in 2008 and 2009. The study was conducted concurrently with the North Carolina Layer Performance and Management
Test (NCLP&MT), which evaluates the major commercial layer lines used in the United States.

“The key takeaway from this research is that an egg, no matter where it’s produced, is a very nutritious product. Eggs from a range production environment did have higher levels of total
fat than eggs produced by caged hens, but they did not have higher levels of cholesterol. Perhaps the most striking finding was that both cage- and range-produced eggs actually have
lower cholesterol levels than previously believed, which has led the USDA to lower the cholesterol guidelines for eggs in the USDA Nutrient Database for shell eggs to 185 mg per egg, down from 213 mg,” said Dr. Anderson.

Egg samples were collected at 50, 62, and 74 weeks of age during the productive life of the flock and sent to four different laboratories commonly used for egg nutrient analysis. The results showed no influence of housing environment (range or cage) on egg levels of vitamin A or vitamin E. However, carotene levels were higher in the range eggs, which, according to
Dr. Anderson, may have contributed to the darker colored yolks observed in these eggs during the study. The study also found no difference in cholesterol content between range- and cage producedeggs.

Based on these results, Dr. Anderson concluded that “a significant nutritional advantage of eggs produced by chickens housed on range versus in cages could not be established.”

Source: Poultry Science Association (PSA). 17 Aug 2011

In a healthy Western population, there is insufficient evidence to excessively restrict egg intake as part of a healthy diet. Eggs should be considered in a similar way as other protein-rich foods and included as part of a varied diet that’s low in saturated fat and contains a variety of cardio-protective foods (such as fish, wholegrains, fruit, vegetables, legumes and nuts).

There is little research to guide recommendations for egg consumption for people at high risk of heart disease (e.g. with diabetes or high cholesterol). However, prudent advice is that the inclusion of eggs in the context of a diet low in saturated fat, and containing known cardio-protective foods, is not associated with increased risk

Ways to incorporate eggs

As eggs provide a great source of high quality protein, a relatively low amount of kilojoules and 11 different vitamins and minerals, they are an excellent inclusion in a teenagers diet. Try the following ideas with eggs:

Boil eggs and pack for lunch with wholegrain bread and salad.
Scramble eggs with grated or finely chopped vegetables and serve with ham, tomato and mushrooms for a great Sunday morning ‘pick-me-up.’
Mash boiled egg with canned salmon and ricotta cheese for a high calcium sandwich filling or as a topping for wholegrain crackers.
Mix beaten eggs with grated reduced fat cheese, cracked pepper and parsley and stir through cooked wholemeal pasta for a quick and easy dinner or lunch. Serve with a green side salad. Make a healthy fried rice by mixing cooked, chopped vegetables, ham, and chopped boiled egg with cooked rice. Stir fry in sesame oil, add a splash of soy sauce and cook until heated through.

For more great recipes click on our recipes section

The easiest way to maintain eggs at high quality is to store them in their original carton in the refrigerator as soon as possible after purchase. Cartons reduce water loss and protect flavours from other foods being absorbed into the eggs. Storing eggs loose, or in specially designed sections located on refrigerator doors is not recommended as this also exposes eggs to a greater risk of damage.

How long do Darling Downs Fresh Eggs eggs last?

Fresh eggs can be kept refrigerated in their carton for 6 weeks from the date of pack. It is best to put eggs in the fridge as soon as you get them home, remember an egg ages 7 times quicker when left on the bench than when it is properly stored in the fridge. So to enjoy you fresh eggs for longer, please store them in the fridge.

How can I tell if a Darling Downs Fresh Egg is still fresh?

A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while older eggs float because of the large air cell that forms in its base.

I’ve had a carton of Darling Downs Fresh Eggs eggs in my fridge for a few weeks. Can I still use them?

You can use your oldest eggs for baking cakes, quiches and frittatas to name a few. Fresh eggs are ideal for poaching and frying because they may not hold their shape. Older eggs can be useful for hard-boiling, scrambling, and making omelettes. If hard-boiling, it is best to use eggs a few days old. The fresher the egg, the more likely the white will stick to the shell

What are some food safety tips when it comes to storing Darling Downs Fresh Eggs?

Like all perishable foods, eggs need to be handled carefully. Follow these suggestions to ensure that you handle and prepare eggs properly: – Always buy shell eggs that are clean and keep them refrigerated at home – When storing eggs in the refrigerator, keep eggs in the carton and at a reasonable distance from other strongly flavoured / smelling foods items – For all perishable foods allow no more than two hours at room temperature for preparation and serving – Eggs should be cooked until the white is completely firm and the yolk begins to thicken – For best quality, use fresh eggs within the ‘Best Before’ date as stated on the carton. Avoid cross-contamination by washing hands, cookware, and counter-tops with hot, soapy water after preparing raw animal products, including eggs.

AECL Managing Director, James Kellaway, said the research was another good reason for consumers to include eggs as part of their daily diet.

“This study has highlighted some surprising results, including suggesting that the humble egg is now the highest quality protein food with the lowest emissions. But the research also highlighted that there is still scope for refinements to current practices in egg production to allow further reductions in emissions. AECL wishes to conduct further studies on this important topic,” Mr Kellaway said.

“With greenhouse gas (GHG) emissions front of mind for many, this research provides consumers with the information they need to help reduce their carbon footprints when buying foods,” he said.

The research project, conducted by Steve Wiedemann and Eugene McGahan (and commissioned by AECL), used Life Cycle Assessment to study the GHG emissions from three egg farms over one year.

The researchers also found that:
• Cage production delivered a lower carbon footprint than free range egg production
• Greenhouse gas emissions from cage egg production was 1.3kg of CO2-e per kg of eggs (carbon dioxide equivalence, including methane and nitrous oxide)
• Emissions from free range egg production was found to be 1.6kg of CO2-e per kg of eggs
• Australian egg production had a lower carbon footprint than several European egg studies (mainly due to the more efficient grain production in Australia)
• The largest carbon impacts in the supply chain were: feed grain production, then manure management and energy use at the layer farm
• Free range egg production’s carbon footprint was found to be about 20% higher than caged production due to the fact that it uses more feed per kilogram of eggs produced compared to the feed efficiencies of cage egg production.

Research shows that tucking into eggs the morning after a big night out can do more than simply satisfy your tastebuds – they can also help fight your hangover and improve alertness. Research has found that cysteine, the amino acid found in eggs, counteracts the poisonous effects of acetaldehyde, the chemical produced by the body as it metabolises alcohol. Acetaldehyde is responsible for the headaches, nausea and other unpleasant consequences of drinking one too many glasses of wine. And there is more good news for partygoers, as new research* from Cambridge University has found that egg proteins can help us stay awake and alert during the working day. The study, published in the journal Neuron, focused on specialised brain cells called orexin-hypocretin neurons. Wakefulness and energy rely on signals transmitted by the cells. The Cambridge team found that protein components of the type found in egg whites stimulated the neurons much more than other nutrients. So perhaps it’s no surprise that eggs feature in five of the UK’s ten favourite hangover cures. In a poll of 3,000 Brits last year, the good old English fry up (eggs, bacon, beans, hash browns and toast) was voted the nation’s favourite meal when suffering from a hangover, ahead of the bacon sandwich. Third in the list of ultimate comfort food the morning after a big night out was a plate of eggs and bacon, followed by the McDonald’s breakfast in fourth place. Two healthy egg recipes – poached eggs on toast and boiled eggs and soldiers – were in sixth and ninth places respectively.

British Egg industry Council *Mahesh M. Kharnani et al., Activation of Central Orexin/Hypocretin Neurons by Dietary Amino Acids, Neuron, Volume 72, Issue 4, 616-629, 17 November 2011

Protein is an important part of every cell in your body. Protein provides building blocks for tissue growth and repair, serves as enzymes and hormones, helps your body maintain a healthy metabolism and supplies energy (calories) for your body to work. It also, helps your body fight infections and keeps body fluids in balance. Eating protein-rich foods helps keep you feeling full longer. This is because protein helps your body control the rate at which calories are absorbed. An egg in the morning can help curb afternoon cravings and unhealthy snacking.

Protein is found in both the egg yolk and white. Eat the whole egg to benefit from its full energy potential.

Chop or slice hard-cooked eggs and add them to a sandwich, salad, casserole, pasta sauce or pizza.
For Egg Drop Soup, stir a beaten egg into simmering chicken broth and garnish with chopped green onions.
For easy fried rice, add a beaten egg to a skillet containing hot, cooked rice and chopped vegetables; cook until egg is set and vegetables are tender.
Dip a grilled cheese sandwich in an egg and milk mixture (as for French Toast) before cooking.
Add 1 or 2 eggs to ground meat or poultry when preparing hamburger patties and meatloaf.
Slice an omelette into strips and toss with your favourite pasta sauce.
Top crackers or baguette with sliced hard-cooked eggs and toppings such as cheese, salsa, cucumber, cream cheese, etc.
Top a salad with a poached egg.
Serve scrambled eggs in tiny baked tartlet shells, in phyllo pastry or on tortilla chips.
Crumble hard meringues on ice cream or fruit.
Use crêpes or omelettes as pizza crust.
Place peeled, whole hard-cooked eggs end-to-end in the middle of a meatloaf before cooking

Check out our recipe section for other great ideas.

To freeze whole eggs: Beat eggs until blended, then pour them into a freezer container with a tight-fitting lid. Label the container with the number of eggs and the date.
To use: 3 tbsp (45 mL) thawed whole egg = 1 large fresh egg.

To freeze egg whites: Pour white into a freezer container with a tight-fitting lid. Label the container with the number of whites and the date.
To use: 2 tbsp (30 mL) thawed egg white = 1 large fresh egg white.

To freeze egg yolks: Yolks will thicken or gel when frozen unless specially treated. Beat in either 1/8 tsp (.5 mL) salt or 1-1/2 tsp (7 mL) sugar or corn syrup per 1/4 cup (60 mL) egg yolks (about 4 yolks). Label the container with the number of yolks, the date and what was added (salt for main dishes and sugar for baking).
To use: 1 tbsp (15 mL) thawed egg yolk = 1 large fresh egg yolk.

Thaw frozen eggs in the refrigerator and use them as soon as they are thawed in dishes that will be thoroughly cooked.

The study reveal that profits from egg businesses are being used to fund community and environmental projects around the globe. These include setting up schools in Mozambique and Zimbabwe; a remarkable environmental building in Rotterdam in the Netherlands, which is working to neutralise the CO2 emissions of employees’ cars; a forest improvement project in Japan; and the Hawke’s Bay Community Trust in New Zealand, which promotes biodynamic and organic production. In addition to this, during the past 12 months, over 22 million eggs have been donated to food banks, charities and schools around the world, helping to feed the hungry and underprivileged.

Darling Downs Fresh Eggs supports this global initiative by donating eggs to many local community and charities.

We would love for the consumers of our products to tell us what they do when they buy eggs. Do you always open the pack and check the quality?