Fresh Eggs in Singapore – only a myth?

If you’re looking for fresh eggs in Singapore (in any shop), you’ll probably read the best advertising slogans on the packaging first.

1. There’s nothing here that doesn’t exist – at least that’s what it seems. Eggs with Omega 3 and eggs with Omega 6 (really now?), eggs with Vitamin D, low cholesterol, with Selenium, Pasteurized, Carrot Eggs, Corn and Soya Eggs or First Born Eggs…

2. Many advertise with Cage free, which is really silly, but apparently effective.

3. They sell New Zealand eggs for 13.29 SGD (12 pieces), although it doesn’t look much different there than on farms in Singapore or Malaysia. Take a look here: Barn Eggs

I recommend a balanced diet and “normal” eggs. To try to balance something with additives in eggs is as ineffective as candies with vitamin C.


So this is a classic template for me to explain, because there seems to be a lot of ignorance on the part of consumers here. Cage free means only, not in cages. It does not mean farm eggs from happy chickens.

How is the situation in Singapore?

Here there are cage eggs and cage free eggs. The latter are also only halls with infinitely many chickens in it and it does not play so really a role whether 10 are in a cage or thousands in a hall. It only makes the consumer feel better because he thinks the chickens like it better that way. New Zealand recommends a maximum of 7 chickens per square metre. In the EU there are 9.

So there are no eggs from free-range chickens in Singapore, so there are no free-range chickens running around on farms, with lots of space = so no happy chickens. And that’s up to the government. They are so afraid of bird flu that this is forbidden. Such eggs must not be imported either! No matter what you hear and read – they don’t exist in Singapore.

The Agri-Food & Veterinary Authority (AVA) prohibits the sale and import of free-range eggs and chickens. By the way, tests are done on eggs and they show no result in any problems with hormones, antibiotics and pesticides – i.e. according to the maximum levels set. Who has set them? He does probably takes responsibility for it.(irony) Seriously! If chickens in such masses are kept in halls, it does not go without antibiotics and hormones – thus, nothing with bio eggs from Singapore.

But there are big differences in feeding and additives. According to my research, the expensive Barn Eggs from New Zealand are in the lead here. Allegedly no antibiotics or similar are added. On the other hand the import burdens the climate…

The eggs from Singaore/Malaysia – approx. 6 pieces for 3,20 SGD keep up well in the point Animal Care. Here the eggs where certified from Chews Farming and Liang Kee Farming. What exactly is fed, I could not research. Here you would have to ask the farms. It‘s certain that both mix the feed to obtain so-called designer eggs (e.g. to lower the fat content of the egg). It‘s likely that they also use hormones and antibiotics. 

I therefore recommend the eggs from New Zealand from Nature’s Best Egg (Barn Eggs) even if the keeping of the chickens leaves something to be desired. They are simply the healthiest under the worst .


OK. But it’s bad for you if the eggs are transported and stored under bad conditions. I have bought a lot of different eggs in different price ranges. Almost all of them were not really fresh. No matter what you know about egg storage: In countries like Singapore, Malaysia and Indonesia eggs have to be put in the fridge! The heat “ages” the egg faster, liquid evaporates from the egg and the outer shell becomes more porous. Air, but also germs like salmonella can penetrate.

Once an egg has been laid, it can be kept for about 28 days. Only in cool areas can eggs be kept for 18 days without a refrigerator. Eggs taste best when they are between 3 and 14 days old.

With older eggs the egg white layer liquefies, the yolk is flat. It often opens and mixes with the egg white. Here you can see the difference:

Lebensmittellexikon

You can only see that when the egg is beaten in the pan. But you can also do a freshness test like this:

Place the egg in a glass with water. If it‘s on the bottom, it‘s fresh. If it straightens up a little, it’s older, but still eatable (don’t use it raw anymore), but when it’s really old, it floats upstairs and belongs in the garbage.

Tip: when you buy eggs take a look at the best-before-date. Than count 28 days back from this. Now look on current date. There are more than 8 days past? Let the eggs in the shop.


For the brave:

Eggs that have been stored in the refrigerator can also be eaten until 14 days after the expiration date, if they are well cooked at a minimum temperature of 70 °C. If an egg smells fishy, rotten or otherwise unpleasant, it is no longer eatable.

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