The big chill: why Woolies moved its eggs to the fridge
It’s a small change with a big impact – and it makes every egg you crack better.
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You may have noticed something different at Woolies recently. The free-range eggs have moved off the shelf and into the fridge. It’s a deliberate decision and there’s a very good reason for it.
Why Woolworths chills its free-range eggs
Chilling preserves the freshness of eggs from the moment they’re packed. That means every egg you crack open at home is starting from the best possible place – fresher, better performing and longer lasting in your fridge than an egg that’s been kept at room temperature.
But what does that mean in the kitchen?
Cold eggs hold their shape when poached – that tight, neat egg white that wraps cleanly around a runny yolk – and they stay fresher for longer in your fridge at home, which means less waste and more value from every single box.
The difference you’ll taste
Whether you’re whisking them into a silky Béarnaise, poaching them to perfection on a thick slice of toast or cracking them raw into a bowl to show off that deep, proud yolk – you’re always starting with a better egg. Because it’s cold.
Toasted brioche with soft eggs and Béarnaise
Crisp brioche, soft eggs with runny yolks and a velvety béarnaise. The breakfast that proves cold eggs cook better.
Toasted brioche with soft eggs and Béarnaise
Ramen with crispy egg
A steaming bowl of chicken bone broth, fresh egg noodles, baby pak choi and BBQ chicken kebabs, topped with a crispy chilled egg with a runny yolk and a scattering of crunchy sugar snaps. Ready in minutes.
Find Woolworths free-range eggs in the fridge. That’s where the good ones live now.
Recipe and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Photography: Shavan Rahim and Jan Ras
Videography: Romy Wilson
Woolworths' free-range eggs are chilled from the moment they're packed – and that makes all the difference.
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