All Ellerslie Farms Products
Big Boys Organic Extra Jumbo Eggs
ACO Certified OrganicFree RangeGMO-Free Feed

Big Boys Organic Eggs

Ellerslie Free Range Farms | Darling Downs, QLD

The largest certified organic egg on the Australian market. Extra jumbo sizing from hens raised on organic, chemical-free pasture at 1,500 per hectare, on GMO-free feed milled on-farm. 60+ years of family farming.

FarmEllerslie Free Range Farms
RegionDarling Downs, QLD
LocationTurallin, near Millmerran
Parent Co.DA Hall & Co (est. 1958)
CertificationACO CERTIFIED ORGANIC
SizeExtra Jumbo
Pack12 / 800g
Density1,500/ha
FeedGMO-Free
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Product OverviewAbout These Eggs

Big Boys Organic Extra Jumbo Eggs come from Ellerslie Free Range Farms on the Darling Downs, southern Queensland. The brand is part of DA Hall & Co, a family operation founded by Doug Hall in 1958. Over 60 years of egg farming, now spanning multiple rural properties within 45km of Millmerran.

The hens roam free range on organic, chemical-free pasture at a density of 1,500 per hectare. For context, Australian law allows up to 10,000 hens per hectare under the "free range" label. Ellerslie runs at less than a sixth of that limit.

Certified organic: ACO (Australian Certified Organic) certified and independently audited. Feed is a nutritious organic mix free from genetically modified plants, made in DA Hall's own feedmill built in 1983.

Ellerslie Free Range Farms · Darling Downs, QLD
SourcingHow The Hens Are Raised
MethodFree range on organic pasture
Density1,500 hens per hectare
Legal Max10,000/ha (they use 15%)
PastureChemical-free, pesticide-free
CertificationACO Certified Organic
What Goes In
FeedOrganic, GMO-free mix
FeedmillOwn mill (est. 1983)
HormonesNone
AntibioticsNone (organic standard)
CagesNever
Verified Nutrition Data
Nutritional Values
Data Source

Egg, chicken, whole, raw - typical averages per 100g edible portion, sourced from FSANZ AFCD. Organic free range eggs may carry higher omega-3, vitamin D and vitamin E than conventional eggs. Not dietary or medical advice.

143kcal
Energy per 100g
143 kcal
596 kJ • typical average
Macronutrients per 100g
Protein12.7g
Complete protein. All essential amino acids, highly bioavailable.
Total Fat10.6g
Naturally occurring, concentrated in the yolk. Rich in omega-3 from pasture foraging.
Carbohydrates0.7g
Trace carbohydrates only. Negligible sugar.
Sodium124mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
143 kcal / 596 kJ▼
Total energy from protein and fat. Eggs are one of the most nutrient-dense foods per calorie.
Protein
12.7 g▼
Egg protein has a biological value of 100, the highest of any whole food. All essential amino acids in optimal ratios.
Total Fat
10.6 g▼
Naturally occurring fats concentrated in the yolk. Pasture-raised hens produce eggs with higher omega-3 than caged or barn hens.
of which Saturated
3.1 g▼
Naturally present in the yolk. No trans fats. Most egg fat is unsaturated.
Carbohydrates
0.7 g▼
Trace carbohydrates only. Eggs are effectively zero-carb for practical purposes.
Cholesterol
423 mg▼
Dietary cholesterol from eggs has minimal impact on blood cholesterol for most people. Current Australian Dietary Guidelines set no daily cholesterol limit.
Sodium
124 mg▼
Naturally occurring sodium only. No salt added during production or packaging.
Micronutrients
Vitamin A (Retinol)
180 µg▼
Important for vision, immune function and skin. Pasture-raised eggs tend to have deeper orange yolks, indicating more vitamin A and beta-carotene.
Vitamin D
1.7 µg▼
One of very few food sources of vitamin D. Hens with outdoor access produce eggs with significantly higher vitamin D than indoor hens.
Vitamin B12
1.1 µg▼
Essential for nerve function and red blood cell production. Two eggs provide roughly 40% of the recommended daily intake.
Iron
1.8 mg▼
Concentrated in the yolk. Pairing with vitamin C-rich foods improves uptake.
Selenium
27 µg▼
A powerful antioxidant mineral. Eggs are one of the best dietary sources. Supports thyroid and immune health.
Choline
290 mg▼
Eggs are the single best dietary source of choline. Essential for brain function, liver health and cell membranes. Two eggs provide over half the adequate intake.
Macronutrient values sourced from FSANZ AFCD - Egg, chicken, whole, raw. Micronutrient values are typical averages from FSANZ and published literature. Organic free range eggs may exceed these for omega-3, vitamin D and vitamin E. Not dietary or medical advice.
01Storage
Refrigeration
Store at or below 4 degrees C. Keep in the original carton. Use by the date on the pack. Once refrigerated, keep refrigerated.
Freshness Test
Place an egg in a glass of water. Fresh eggs sink and lie flat. Older eggs stand upright. If it floats, discard it. The air cell inside the egg grows as it ages.
Allergens
Contains egg. One of the nine major allergens in Australia. Always declare when cooking for others.
02Cooking
Scrambled
Low heat, butter, constant movement. Pull off the heat while still slightly wet. Residual heat finishes them. Season after, not before.
Poached
Gentle simmer, not a rolling boil. Add a splash of white vinegar. Crack into a fine mesh strainer first to remove loose whites. 3 minutes for a runny yolk.
Boiled
Start in cold water, bring to a boil, then time it. Soft: 6 min. Medium: 8 min. Hard: 12 min. Ice bath immediately to stop cooking. These are extra jumbo, so add 30-60 seconds to standard times.
Fried
Medium heat, butter or tallow. Crack directly into the pan. Baste the whites with hot fat for even cooking. The yolk should stay runny unless you say otherwise.
Recipe Suggestions
Recipes
01
Soft Scrambled Eggs with Chives and ButterPan • 10 min • Serves 2
▼
You'll Need
4 x Big Boys eggs30g unsalted butter1 tbsp fresh chives, finely slicedFlaky salt and cracked black pepperSourdough toast to serveOptional: sour cream or creme fraiche
Method
1Crack eggs into a bowl. Do not whisk aggressively. Break the yolks gently with a fork, leaving some streaks of white and yolk visible.
2Melt butter in a non-stick pan over low heat. Pour in the eggs. Stir slowly and continuously with a spatula, scraping the bottom.
3When the eggs start forming soft curds but are still visibly wet, pull the pan off the heat. The residual heat finishes them. This takes 4-5 minutes total.
4Season with flaky salt and pepper. Fold in chives. Serve immediately on buttered sourdough. Add a spoon of sour cream if using.
Tip: The number one mistake with scrambled eggs is too much heat. Low and slow is the only way. Pull them off the heat while they still look slightly underdone. They keep cooking on the plate.
02
Turkish Eggs (Cilbir)Pan • 15 min • Serves 2
▼
You'll Need
4 x Big Boys eggs200g thick Greek yoghurt1 garlic clove, finely grated40g butter1 tsp Aleppo pepper (or sweet paprika + chilli flakes)1 tbsp white vinegarFresh dill to garnishCrusty bread to serve
Method
1Mix yoghurt with grated garlic and a pinch of salt. Spread across two shallow bowls. Let it come to room temperature.
2Poach eggs: bring a pot of water to a gentle simmer. Add vinegar. Crack eggs into a fine mesh strainer first, then lower into the water. Cook 3 minutes for runny yolks.
3While eggs poach, melt butter in a small pan until it foams. Add Aleppo pepper and swirl for 30 seconds. It should turn a deep red-orange.
4Place poached eggs on the garlic yoghurt. Spoon the chilli butter over. Garnish with dill. Serve with bread for mopping.
Tip: The garlic yoghurt needs to be at room temperature, not fridge-cold. The contrast between the warm poached egg, cool yoghurt, and hot chilli butter is what makes this dish.
03
ShakshukaPan • 25 min • Serves 2-3
▼
You'll Need
4-5 x Big Boys eggs1 x 400g tin crushed tomatoes1 red capsicum, diced1 brown onion, diced3 garlic cloves, minced1 tsp cumin1 tsp smoked paprikaPinch chilli flakesFresh parsley or corianderCrusty bread or sourdoughCrumbled feta (optional)Olive oil, salt, pepper
Method
1Heat olive oil in a deep skillet over medium heat. Cook onion and capsicum until soft, about 5 minutes.
2Add garlic, cumin, paprika, and chilli. Stir 30 seconds until fragrant.
3Pour in crushed tomatoes. Season with salt and pepper. Simmer 10 minutes until the sauce thickens slightly.
4Make 4-5 wells in the sauce. Crack an egg into each. Cover with a lid and cook 5-7 minutes until the whites are set but yolks are still runny.
5Top with herbs and feta if using. Serve straight from the pan with bread for scooping.
Tip: Do not stir after adding the eggs. Leave them alone and let the lid do the work. Extra jumbo eggs will need the full 7 minutes for set whites with runny yolks.
Independently Verified · NV 1.0
Verified OriginFarm (Ellerslie Free Range Farms), location (Turallin, near Millmerran, Darling Downs QLD), and parent company DA Hall & Co (since 1958) are declared and verified against on-pack and marketing claims.
ACO Certified OrganicAustralian Certified Organic certification, independently audited. Covers feed, pasture management, stocking density and processing.
Genuine Free Range1,500 hens per hectare on chemical-free pasture. Australian law allows 10,000/ha under the "free range" label. Ellerslie operates at 15% of that limit. Declared and verified.
GMO-Free FeedOrganic feed mix made in DA Hall’s own feedmill, free from genetically modified plants. Feed quality controlled from source to delivery. Declared and verified.
No Hidden InputsNo hormones, no routine antibiotics, no cages at any stage. The organic standard prohibits these inputs. Consistent with on-pack labelling.
Accurate Nutritional ProfileNutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.

Nutrition Verified confirms that what Ellerslie Free Range Farms declares about Big Boys Organic Eggs is accurate, consistent, and not misleading. Origin, farming practices, certification, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.