Free-Range Eggs

Khansland Free-Range Eggs are produced by hens that live in genuinely free-range conditions — with access to open land, natural feed including insects, worms, and plant matter supplementing their grain ration, and natural light cycles rather than artificial lighting used to maximise laying frequency. These natural living conditions are directly responsible for the distinctive appearance and flavour that distinguishes our eggs from commercially produced cage or barn eggs.

The most immediately apparent difference is the yolk colour — our yolks are a deep, intense orange-yellow reflecting the high carotenoid content from natural forage, compared to the pale, washed-out yellow of cage-egg yolks. The yolk is also significantly firmer and stands tall when cracked onto a flat surface, reflecting the higher protein and fat content of nutritionally complete eggs from hens on varied diets.

The flavour difference is equally pronounced. Free-range eggs have a fuller, rounder, more complex egg flavour with a richness that is immediately noticeable when eaten simply — a plain boiled egg from our hens tastes genuinely excellent where a commercial cage egg tastes of very little. Our eggs are collected daily from the hens and delivered fresh, with a stamped collection date. They should be stored at room temperature for up to two weeks or refrigerated for up to four weeks.