The short answer is that it depends who you ask. And this means that you may not be getting what they expect when you buy ‘free-range’. 

If you’re buying supermarket own-brand ‘free-range’ eggs with the hopes to save a few bucks, you might not realise that Woolworths Select, Coles and Aldi’s Lodge Farm free range eggs have stocking densities of 10,000 hens per hectare – not what we consider true free-range.

Our definition of free-range eggs

Broadly speaking, free-range should mean that hens have easy access to open ranges for at least eight hours a day and sheds where they can feed, roost, lay their eggs and be securely housed at night.

Which is why we’ve adopted as our benchmark the , which says there should be a maximum of 1500 hens per hectare on an outdoor range, which gives each hen a minimum of 6.6 square metres.

The government standard for ‘free-range’

There are several definitions for free-range, including from industry body and animal welfare organisations such as the and .

In 2017, the government tried to bring some consistency to the term by introducing a free-range egg standard.

But it completely fails consumers. The standard allows producers to pack 10,000 hens into a hectare (which is a minimum of one square metre per bird) with no mandate for hens to actually spend time outdoors. It is also voluntary.

The standard is entirely in contrast to consumers’ expectations for free-range eggs and the CSIRO’s Model Code of Practice, which says there should be a maximum of 1500 hens per hectare on an outdoor range, which gives each hen a minimum of 6.6 square metres.

It’s the CSIRO’s Model Code of Practice that we’ve adopted as our benchmark.

What free-range means for chickens

Animal welfare considerations are among the reasons why people choose to buy free-range eggs. Many consumers believe that ‘free range’ should mean:

• birds spend time outside
• birds have room to move inside and out; and
• farmers adhere to animal welfare practices.

Unfortunately, images of contented, clucking chooks flapping their wings, dust bathing, socialising and roaming around open green pastures aren’t always the reality.

Animal welfare experts, such as RSPCA chief scientist Dr Bidda Jones, believe that chooks suffer stress unless they’re able to satisfy their basic behavioural needs. According to Jones, they need:

• space to stretch and flap their wings
• a secluded nesting place in which to lay their eggs
• facilities that allow them to dust-bathe and forage.

Traditional free-range standards are designed to meet these needs but there’s concern they’re being compromised by large-scale production systems. 

But even free-range environments have their drawbacks. The hens may be more prone to such things as disease, illness, aggressive behaviour, parasites and predation in a free range system. This means they may still suffer stress, especially if there isn’t enough outdoor cover and they don’t feel secure.

Beak trimming

Chooks instinctively form small groups in which there’s a social pecking order (a hierarchy). But in overcrowded conditions or very large flocks, these behavioural patterns break down and birds often attack each other. Packs of ‘bully birds’ can form and terrorise the others.

Producers still sometimes trim the hens’ beaks to stop them injuring (or killing) weaker birds. Beak trimming is allowed under the  scheme and by the RSPCA, but it is prohibited by the  standards.

Are free-range eggs fertilised?

No. But then no commercially produced eggs are fertilised, whether they’re laid by hens in cages, barns or free ranges. This is because the hens aren’t exposed to male chickens.

Why do free-range eggs cost more than caged ones?

There are several reasons, which can vary between suppliers, but the main one is higher production costs.

For instance, free-range hens may come into contact with more pathogens, parasites and diseases that call for treatment. More birds could also show aggressive behaviours and be lost to predators, which may result in a lower egg output. 

The cost of organic free-range eggs may be even higher due to increased land management costs and lower stocking densities.

You may be happy to pay more for free-range eggs, accepting that it costs more to produce them. But are you happy paying more for free-range eggs that don’t meet your expectations of what free-range should be?

Tips for buying free-range eggs

If you want to ensure that the free-range eggs you buy meet your expectations:

• Do on different certification schemes to find one you trust and check for details when shopping.
• Check the packaging or producer websites of the eggs for information about their standards and stocking density.

The post Are your eggs really free range? appeared first on ÌÇÐÄVlog.

Making the ultimate scram is a true skill. Methods are varied, with the ultimate technique for the creamiest, pillowiest eggs hotly debated. Not to mention the essential additions: milk or cream, parsley or dill? Is it OK go rogue and throw a bunch of cheese in there? Or ditch the eggs altogether in favour of a vegan version? 

Our ÌÇÐÄVlog kitchen expert Fiona Mair settles the score with her tried-and-tested method for making the best scrambled eggs, plus we’ve asked the keenest cooks on ÌÇÐÄVlog’s staff to dish up their scram secrets, too.

“Scrambled eggs are my absolute favourite,” says Fiona. “My preference is to keep it simple, and I just add 1 tablespoon of cream to the mixture. Taking the eggs out of the pan before they overcook is also key.”

“Using a non-stick frying pan is perfect for making scrambled eggs, as you’ll have more control over the mixture than you would if using a stainless steel frying pan. Just use a low heat and gently scrape the egg around the pan. There’s no need to constantly stir the eggs, as this can curdle them,” says Fiona.

The ultimate scrambled eggs recipe

1 tablespoon butter
2 fresh free-range eggs, lightly beaten
1 tablespoon cream
Salt and pepper, to taste

Method
Melt butter in a non-stick fry pan over a low to medium heat. Combine eggs, cream and salt and pepper to taste in a bowl and mix well. Pour egg mixture into the fry pan and allow to cook gently for 1 minute. Using a spatula, gently scrape the egg around the pan for about 1 minute until the egg mixture is cooked but still wet. Remove from the pan immediately and serve.

ÌÇÐÄVlog staff share their scrambled egg secrets

We received some cracking tips on how to cook the best scrambled eggs from ÌÇÐÄVlog staff, including from fans of the ‘brinner’ trend (because breakfast for dinner is one of our favourite things) and those who suggested genius accompaniments such as roasted pumpkin and feta, or smoked salmon and a cheeky Buck’s Fizz (orange juice and sparkling wine). 

We heard opinions on the controversial method of adding a splash of water (or, gasp, orange juice!) to your scram, and which herb beats them all. 

ÌÇÐÄVlog staffer Emily says: “I’m a big fan of scrambled eggs. They’re such a simple tasty meal it seems criminal to limit them to just breakfast. I make sure they’re soft and creamy by cooking them low and slow with lots of love – I use a small fry pan on a low temperature and gently push the eggs around with a silicone spatula. You don’t want them to cook too quickly or you’ll lose that delicious creaminess. 

“You also want to get them out of the pan just as soon as they’re looking close to done because they’ll continue cooking (even if the pan is off the heat),” she says. 

Another staff member Emily W shares her secret egg technique: using chopsticks. “Place a knob of butter in the pan over low heat till bubbling. In a separate bowl, crack in an egg and use chopsticks to mix, gently incorporating yolk and white but leaving a little visible egg white. 

“Add to the pan and, using the chopsticks, stir the egg in a figure-eight motion until the egg comes together like ribbons. Take off the heat while it’s still a little runny, residual heat will cook the egg some more. Add a grind of salt and pepper to serve.”

What’s the best herb and spices to add to scrambled eggs?

While many maintain that your eggs need nothing more than a squeeze of freshly ground black pepper and a sprinkling of salt, you’ll find many who favour throwing in a herb, spice or two. Perhaps even a smattering of chilli flakes or a sprinkling of onion powder.

A vote for chives comes from ÌÇÐÄVlog staffer Ian and one for tarragon from Chris, while chopped parsley is the standout favourite (and the herb you’re most likely to have in the crisper drawer or sprouting in the garden). You also can’t go wrong with basil, sage, mint or coriander to pep up your eggs.

Does cheese belong in scrambled eggs?

Many are a fan of adding a little sharp and salty punch to your eggs with sprinklings of parmesan or pecorino while cooking. Or a sprinkling of feta or fresh goat’s cheese when you plate up your eggs for serving. 

You can add whatever you have on hand, but just be mindful that you don’t want to overpower your creamy, buttery eggs too much – if you’re adding a salty cheese such as parmesan or feta, it may mean you don’t need any extra seasoning.

Adding water, milk, soy sauce or orange juice to scrambled eggs

Turns out we’re mostly purists here at ÌÇÐÄVlog, with most people maintaining that your scram should be made up of eggs and butter only. The exception is Fiona’s dash of cream and ÌÇÐÄVlog staff member Anh who says: “I like to add a small dash of water instead of milk or cream. It’s a much lighter taste but helps soften the texture.” 

Emily says: “I’ve heard people talk a big game about adding a splash of orange juice to scrambled eggs but I’m yet to give it a crack,” but ÌÇÐÄVlog kitchen expert Fiona is not convinced. “Orange juice is more likely to curdle your scrambled eggs so it’s best to avoid this and have yourself a glass of OJ instead,” she says. 

But, she says, feel free to experiment with flavours like soy sauce or tamari: “You can definitely try adding Asian flavours such as soy sauce to your eggs, which will turn it into a lunch or dinner,” she says. “Just add some finely chopped spring onions and some chilli sauce or sriracha if you like and serve with steamed rice.”

How to make vegan scrambled eggs

If you’re looking for egg-free options, ÌÇÐÄVlog staff member Soraya does a vegan version of scrambled eggs made with soft tofu, which she vouches for as being super quick and delicious. 

“Just heat a non-stick fry pan and add some oil or dairy-free spread. Add the tofu and break it up with a wooden spoon into small pieces so they gain a ‘scrambled’ texture. Add a pinch of turmeric and mix through until yellow. Add fresh herbs as desired, such as oregano, parsley, thyme and/or mint, and season with cracked black pepper. Serve with toast.”

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