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the enjoyable egg.

over 40 years in the making
Pace Farm

The enjoyable egg

We've been providing Australia with the freshest and tastiest eggs since the 1970s. Since then, we have grown into one of the leading suppliers, marketers and distributors of eggs and egg products in Australia.

Today, you'll find four types of our eggs on supermarket shelves: free range, barn, cage and organic.

Our wide offering gives you and your family choice without ever having to compromise on quality.

We're never too far away.

Pace Farm's supply base is spread across the east coast of Australia. It's possible when you pick up Pace Farm eggs at the supermarket that they haven't travelled very far at all.

Pace Farm's supply base spans the eastern seaboard
Have a peep at what goes on at one of our free range farm's and facilities
Please note range areas may vary due to climatic conditions.
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Did you know?

It’s not just the inside of the egg that counts. Throw your eggshells in with the compost or to soil to add calcium—it helps plants build cell walls.


O u r   E g g s

Freshness and flavour's a given

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eggs for everyone

Our range

We want you to have choice, which is why we produce free range, barn, cage and organic eggs. No matter which eggs you choose, they all come with the promise of quality and freshness.

want to find out about our egg products for food manufacturers?

sure do

Temperature, humidity and handling all impact the deliciousness of an egg.

We always handle our eggs with love and care, but there are a few ways you can maximise their shelf life once you bring them home:

  • store in fridge below 4°C
  • keep in carton
  • don't leave near strong smelling foods.

test the freshness: put an egg in a bowl of water. if it sinks, it's good to eat. if it floats, throw it away.

There are a few ways you can spot a good egg.

We like to think Pace Farm labelling is always a reliable start. Once cracked, you should look for a small, tight, rounded yolk and a thick, gel-like opalescent white. The yolk colour depends on the hen's diet, so it can vary.

Hens in the field The colour of the shell does not affect an egg’s quality, flavour or nutritional value
you deserve nothing but the freshest, tastiest eggs.
Did you know?

If you boil an egg that’s 10–14 days old, it will peel easier than one that’s just been laid.


r e c i p e s

For breakfast, lunch and dinner

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Eggy goodness

What's more satisfying than the ooze of a yolk?

The answer is nothing. We’ve collected a bunch of delicious eggy recipes so you can maximise the ooze in your life.

Did you know?

We're not the only ones who believe we make some of the freshest eggs in Australia: Pace Farm won 'Best in Show—Districts Exhibit Competition' at the Sydney Royal Easter Show in 2006, 2007, 2008, 2011, 2015, 2017 and 2018.


O u r   S t o r y

From the 1970s to today

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then and now

Cast your mind back to the 70s (that is, if you can)

Pants were flared, seatbelts didn't exist and Pace Farm was only just hatching out with a single 22,000 laying hen farm in Western Sydney.

Fast forward 40 years and things look a little different.

And we're not talking about our style or the road rules. We now have more than 3,000,000 hens across a plethora of farms producing free range, barn, cage, and organic eggs.

We're chuffed to be one of australia's leading suppliers, marketers and distributors of fresh eggs and egg products.

Over the years, we've adapted to changing markets without ever compromising our product standard.

We at Pace Farm, along with our numerous supply partners, rear our own chicks, formulate our own feed, and collect and grade our own eggs. We even coordinate the deliveries to retailers.

Fresh and tasty eggs, from our family to yours.

We are driven by the desire to stay ahead

If we want to offer Australians the best eggs, we know that we must focus our efforts on constant innovation.

We're heavily invested in developing progressive state of the art facilities.

One of our projects is the Wattle Ridge rearing, laying and grading facility — one of the most sophisticated egg operations in the southern hemisphere. Eggs are packed and graded the day they are laid, and are rarely touched by human hands. At Wattle Ridge we recycle water, generate solar electricity and plant trees all in an effort to give back to the environment. Wattle Ridge was awarded the NSW Excellence Award for Environmental Design by the Institute of Surveyors.

Exceeding worldwide standards in flock care, product quality, and environmental impact.

All of our products meet industry standards

It's the nature of the egg game that we hold certain accreditation. Our farms are regularly subject to independent audits to ensure their compliance with national and international accreditation schemes.

Our accreditation includes:

  • the use of the HACCP food safety system
  • participation in the Salmonella monitoring accreditation scheme (government accredited)
  • being a signatory to the National Packaging Covenant
  • external audits by NCS International
  • preparation of a pollution incident response management plan (PIRMP) and environmental monitoring.
  • Quality Management Systems (QMS)
Always innovating and evolving.
Did you know?

The strands of egg white that keep the yolk in the centre of the thick white are called chalazae. The more prominent it is, the fresher the egg.



Got a question you need cracked?

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the answers to those oft-asked questions

If you can't see your question below, don't flip out. Get in touch with us.

  • What is the hen welfare like at your farms?

    We love our girls and all are provided with nutritious diets, shelter and water.

    Pace Farm is independently audited and accredited against industry standards.

    You can rest assured that absolutely no debeaking or beak mutilation is practised anywhere in Australia. Under veterinary advice, beak trimming may be performed.

  • Why are there blood spots in my eggs sometimes?

    Don't worry, your egg is absolutely not fertile. That tiny speck of blood you sometimes see in the yolk is caused by the rupture of a blood vessel on the surface of the yolk during the formation of the egg. Most are removed during the grading process, but occasionally they escape detection.

    Eggs with blood spots are pretty rare, but are nutritionally fine to eat.

  • Do you use growth hormones in the production of your eggs?

    Growth promoters are never used on our hens and approved antibiotics are only ever used under veterinary advice.

  • Sometimes when I cook eggs I notice a green ring around the yolk—what is it?

    That green ring you see is due to a bit of overcooking. It is formed from an iron and sulphur compound that's created when the egg has been in the pan for too long. It's totally harmless and fine to eat — you can avoid it by keeping a better eye on your eggs next time!

  • How long do eggs keep for?

    We highly recommend checking the 'best before' date on the carton. That will give you the best indication. Generally, fresh eggs keep for 6 weeks but this can be longer if refrigerated.

  • What's the best way to store eggs?

    Keep your eggs in the fridge (below 4°C) in the carton with the wider end pointing up. Make sure you put them in a spot that's away from any smelly foods so they don't absorb any unwanted flavours. It's good to get into the habit of checking for any cracked or damaged eggs, as they can increase the likelihood of contamination.

    Any eggs that have been cooked should be refrigerated. Food with raw or lightly cooked eggs should be treated carefully.

  • How does a yolk get its colour?

    The colour of a yolk is determined by what a hen eats. If a hen is fed a diet high in yellow–orange pigments known as carotenoids, they will be deposited into the yolk to give that lovely, bright colour. Flavour isn’t affected either way.

  • Why are some egg shells brown and others are white?

    It's pretty simple: white hens lay white shelled eggs and brown hens lay brown shelled eggs. There is no difference in taste or nutrition.

  • How quickly do your eggs reach the supermarket shelves from the farm?

    We're lucky to be able to control the entire production process, from the moment a chick is born to the delivery of our products.

    From our side of things, we strive to pack all of our eggs within 72 hours of being laid, ensuring the freshest possible eggs from our family to yours.

  • Where can I buy Pace eggs?

    We're glad you asked. Our eggs are available at any good supermarket, including Coles, Woolworths and selected independents around Australia.

  • What do you mean by free range, barn, cage, and organic when you refer to your eggs?

    Please find listed a full definition of the egg production systems below as stated in the Australian Model Code of Practice for the Welfare of Animals – Domestic Poultry:

    • Free range: Birds in free-range systems are housed in sheds and have access to an outdoor range for up to 8 hours per day.
    • Barn: Birds in barn systems are free to roam within a shed which may have vertical levels. The floor may be based on litter and/or other material such as slats or wire mesh.
    • Cage: Birds in cage systems are continuously housed in cages within a shed.
    • Organic: Birds in free-range systems are housed in sheds and have access to an outdoor range for up to 8 hours per day. No pesticides are used in organic farming and hens are fed an organic diet.
Did you know?

Unsure if an egg is raw or hard boiled? Give it a spin—if it does so easily, it’s cooked but if it wobbles, it’s raw.