My Nana was the queen of baking (I imagine yours was too). She used to have her own small flock of hens who roamed free and the eggs they produced were different to the ones you often bought in a store. Her egg yolks were a rich yellow (not orange) and the whites were firm. 
 

Unfortunately, many people don't experience the difference a high quality, natural and nutrient rich egg will make in their baking.

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In today's world, many of our goods are mass produced and the quality of the product is lacking. At Arnstead farm, our approach is different as we are a small producer focused on producing nutrient rich eggs. The proof is in the pudding so to speak.