Madelaine's eggs

Madelaine's eggs Madelaines eggs are 100% certified organic eggs grown by Madelaine herself at the family run farm in the Macedon ranges Victoria.

Visit the farm stall today to pick up a dozen eggs!

: Hollyburton park 1677 Melbourne Lancefield rd Bolinda Madelaine Scott started her business "Madelaines Eggs" when she was 8 years old back in 2002 as part of her home education. Her parents believed that being able to talk to people, learn business and mercantile skills was important in life. Now 14 years later, 22 year old Madelaine Scott run

s 3,000 certified organic laying hens on the family farm located in the Macedon Ranges Victoria. The chickens are NASAA certified organic, which means the chicken must be free range and be fed certified organic feed that has no added hormones, no antibiotics, no artificial fertilisers or pesticides on the pasture or in the grains the chickens eat. GMO’s are also restricted entirely for organic standard compliance. Due to the strict regulations the chicks must be fed organic feed from hatchlings, unlike most free range chooks, and “Barn laid” egg farms. Instead, Madelaine must raise her chicks from 24 hours old and does so in the farms orchards before moving them out into the grassy paddocks where they are put into a rotational grazing system for the next 3 years. Along with a herd of organic Murray Grey beef cattle. The Chickens sleep and lay eggs in insulated mobile chook homes that Madelaine and her father Rob designed and built together. These ‘chook-mobiles’ are moved every second day to fresh pasture and any poo the chickens release over night falls through a mesh floor onto the ground helping naturally fertilise the paddock. The houses have wooden perches and nest boxes with natural nesting materials so the chickens can make a cozy nest every day before laying her egg. The houses are also fitted with a misting sprinkler system for the hot days in summer and big air vents that can be opened and closed depending on the forecast giving the chicken’s choice to shelter, as the chickens are out in the elements all year around. Madelaines chickens are set at a stocking rate of 250 hens per hectare, the Australian stranded for free range is at 10,000 hens per hectare. The reason for such low stocking rates is so the chickens are guaranteed access to fresh grass all year round. Additionally it means there is not a f***s build-up in the chickens’ habitat. A healthy banquet of bugs, grass, wild plant heads and leafy greens for the chickens to forage in and soft ground to dust bath in. Just as if they were in the wild.

Seven Years of the Farm Gate StallThis June marks seven years since we opened our Madelaine's eggs roadside stall.Like m...
09/06/2026

Seven Years of the Farm Gate Stall

This June marks seven years since we opened our Madelaine's eggs roadside stall.

Like most things in farming, it has had its ups and downs. Right now, we're sold out of eggs thanks to the cold weather.
Chickens simply don't lay as many eggs during winter because they use so much of their energy keeping themselves warm.

I suppose that's one of the realities of farming free-range organic hens. Unlike intensive cage systems, we don't control the temperature year-round. Our hens experience the seasons just as nature intended.

The benefits, though, are obvious. At this time of year they have plenty of green grass, fresh air, bugs to hunt, sunshine when it appears, and the freedom to live their most chicken-like lives. We wouldn't have it any other way.
Thanks Zoe Phillips Photography for the photos

Only 5 days left until orders close for our Certified Organic Chicken Boxes! 6 x souping chickens for $100 per box(Perfe...
11/05/2026

Only 5 days left until orders close for our Certified Organic Chicken Boxes!

6 x souping chickens for $100 per box
(Perfect for soups, broths, curries, and slow cooking — not suitable for roasting.)

Pick-up is this weekend, the 16th & 17th of May, from the farm in Clarkefield. Alternatively, we can deliver frozen boxes on Tuesday the 19th of May.

We are completely sold out of organic pork, but we still have a couple of Organic 10kg Lamb Boxes left!

Click the link to order now. https://madelaineseggs.com.au/online-shop/

07/05/2026

The chicken paddock is looking and sounding like a mothers and baby catch up at the library 😜

This is my perspective on spent hens, also known as souping chickens.These hens have lived full, productive lives, layin...
05/05/2026

This is my perspective on spent hens, also known as souping chickens.

These hens have lived full, productive lives, laying eggs for around 600 days. In contrast, a typical supermarket chicken is only about 42 days old and spends its entire life indoors, without fresh air or sunlight.

Beyond the ethical side, there are real health benefits too. As cold and flu season approaches, a hearty chicken soup made from spent hens is a great way to support your immune system. These chickens are also 100% certified organic, and I’ve priced them competitively with supermarket options.

The only catch is a minimum order is 6 chickens in a box for $100. Selling one at a time just isn’t practical for a small-scale farmer.

So, if you’re open to trying something a little different, click the link and place your order—our pickup date is just 10 days away!
https://madelaineseggs.com.au/online-shop/

From veggies to pigs:For the last four years, my partner Ben has been running an organic market garden, growing around 3...
03/05/2026

From veggies to pigs:

For the last four years, my partner Ben has been running an organic market garden, growing around 30 different vegetable crops. Farming is never easy, but vegetable farming is especially difficult. Between our thick clay soils, salty bore water, and the fact that everything was done by hand planting, weeding, harvesting, and selling it became clear that it just wasn’t viable long-term.

In the final year of the market garden, Ben brought home three pigs to help deal with all the unsold produce such as zucchinis, tomatoes and leafy greens that came back from the farmers’ markets. What started as a practical solution quickly grew. Over the last year, those three pigs turned into a small, thriving herd… and now, we’re processing our second batch of pigs.

In conventional farming systems pigs and poultry are sadly among the most intensively farmed animals in the world. In many systems they are treated more like machinery than living animals. Confined to small uncomfortable spaces in sheds with no fresh air, grass or sunshine.

We do things very differently.
Everything we do is a slower, more natural process and one that feels right to us, like sprouting certified organic grains and sowing crops for our pigs to forage. They love to spend their day free ranging on the lush green grass and lazing in the sunshine.

Our pigs live on pasture, which is surprisingly rare. We’ve chosen a heritage breed of Pig called English Large Black for their ability to forage on pasture and slow growth rates. Unlike the more common pink commercial breeds that are not suited for feeding on pasture, grown in sheds and fed a formulated diet for fast growth rates.

We’re incredibly excited to share our pork with you. We know it will reflect the life these pigs have lived clean, natural, and as close as possible to how they would exist in the wild.

You can support us by buying a box. https://madelaineseggs.com.au/online-shop/

Enjoying the school holidays, making some food using our hands! Pasta is one of those amazing things you can make pretty...
09/04/2026

Enjoying the school holidays, making some food using our hands! Pasta is one of those amazing things you can make pretty quickly, including making your kitchen a complete mess quickly. But it’s totally worth it because the pasta tastes like nothing you’ve ever eaten before, richer and full of more texture! Plus, we used up lots and lots of eggs. Here is a quick recipe.

Spelt Pasta

Ingredients

- 3 cups whole spelt flour
-2 cups of semolina flour
- 1/2 teaspoon fine grain sea salt
- 7 large eggs, at room temperature
- 1 tablespoon extra-virgin olive oil

Instructions

In a liquid measuring cup, lightly whisk together the eggs and olive oil. Pour the mixture into the well of flour. Using a fork and a circular motion, gently incorporate the flour starting from the center and working outwards until all of the flour is incorporated. Knead the dough with your hands, adding some water 1 tablespoon at a time if necessary, until you can form a soft ball of dough. Continue to knead for 5-10 minutes until the dough is smooth and flexible. Form the dough into a ball and cover it with a glass bowl. Allow the dough to rest and relax for 30-60 minutes at room temperature.

Secure the pasta machine to the edge of a countertop. Divide the dough into quarters. Take one of the quarters and keep the remaining three quarters covered. Flatten and shape the piece of dough into a rough rectangle. Start with the rollers on the thickest setting and roll the dough through the machine. Fold the dough into thirds towards the center of the rectangle. Roll the dough through the machine again, starting with the open end of the dough. Fold and repeat once more. Continue rolling the pasta through the machine, gradually adjusting to the thinner settings. I like to roll the dough twice through at each setting until you get to your desired thickness. On the opposite side of the pasta machine, roll the dough through the cutter, then place the pasta to dry on a pasta rack (I use the back of my chairs).

To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and stir immediately to avoid sticking. Boil for 2-4 minutes, until the pasta floats to the top and is tender.
Enjoy

29/03/2026

Felt blessed to go down and have the most amazing lunch yesterday with Jodie and and another big Thanks to our most amazing Renowned chefs (Du Fermier), Thi Le (anchovy ) and Aaron Turner (Igni)

16/03/2026

This is how we make chicken soup using our old hens.
Also, it’s your last chance to grab a box of 6 souping chickens for $100.
Pick up this Thursday the 19th and Friday the 20th from The Farm.

Order here: https://madelaineseggs.com.au/product/organic-spent-hen-boxes/

RECIPE BELOW:
With this recipe, you can either make chicken soup or chicken bone broth from the liquid, and then use just the chicken meat to add to any other dish (chicken risotto, fried chicken tacos, or even chicken lasagna).
Ingredients:
– 1 spent hen
– 1 yellow onion and skin
– 3 carrots
– 2 celery sticks
– 4 garlic cloves
– Fresh thyme, if you have it
– 3 bay leaves
– 1 teaspoon peppercorns
– Apple cider vinegar (helps break down the collagen in the bones)
– 2 tablespoons sea salt
– Water
Instructions: 1. Place the spent hen in your best stockpot or pressure cooker.
2. Add in fresh thyme, bay leaves, salt, pepper, garlic, and onion skins (the onion skin will add a lovely color to your broth). Cover the chicken carcass with water and add approximately 1 teaspoon of apple cider vinegar per liter of water. This helps bring out gelatin and other goodies from the bones.
3. If using a pressure cooker, set it to manual high pressure for 100 minutes.
4. In a pot, cook for 6 to 8 hours. Try to simmer it on a low enough heat so it does not evaporate and achieves a lovely jelly-like consistency. This will result in a lovely mineral-rich broth/ or soup.
5. Remove the chicken from the liquid and transfer the stewing hen to a cutting board with tongs.
6. Once cool enough to touch, remove the skin from the chicken and pick apart the meat. If making soup, transfer the meat back into your liquid.
7. Add your remaining vegetables and test for salt. Add more if needed.
This is how you make the chicken soup.

If making bone broth, strain out the bay leaves, onion skin, and peppercorns. Add the liquid to a large jar, then store the finished broth in the fridge for up to 2 weeks. It can also be frozen for six months.

If you made the broth, you still have chicken sitting on your chopping board. At this point, remove all the meat from the carcass. You can either fry the meat up in a frying pan with lots of butter and salt and add it to tacos or wraps, or make a risotto or even a fancy chicken lasagna. This meat can also be stored in the fridge for two days.

Today I want to share a decision we made a few years back in response to excessive grass growth in our chicken paddock. ...
02/03/2026

Today I want to share a decision we made a few years back in response to excessive grass growth in our chicken paddock. Whenever I tell fellow farmers about this, they tend to look at me a little cross-eyed!

A bit of background: since 2016, we’ve been rotating our chickens in mobile chicken trailers (gosh, time is flying!). The girls roam across a 30-acre paddock, starting in one corner and gradually making their way to the opposite corner over two years. The entire paddock is protected by a six-foot fence with electric wire on top and mesh buried on both sides to keep foxes out.

We move the trailers every Tuesday and Friday. This allows the chickens to fertilise the paddock naturally as they go. However, at night their droppings accumulate beneath the perches inside the trailers, creating concentrated patches. By moving the trailers twice a week, we prevent damage to the grass and promote even, healthy growth, the result a lush, thriving paddock.

But here’s the catch, chickens actually prefer grass kept at lawn height. Long, thick blades get tangled in their beak and are harder to digest. Shorter grass allows them to easily peck at the most nutritious parts, which contributes to those naturally rich, vibrant yolks we’re so proud of. (Many large free-range and caged farms artificially colour yolks through feed additives — something we’ll never do.)

The challenge was that we were spending countless hours mowing just to keep the grass at the perfect height. And mowing uses more fuel than I’m comfortable with.

So, we came up with a clever solution…SHEEP! plus we could have organic lamb yum.

After making a few modifications to our feeders and equipment, we introduced Blackhead Dorper sheep, a hardy breed that handles our hot summers beautifully. They now keep the paddock perfectly trimmed while naturally enriching the soil with their manure.

We have 65 Blackhead Dorper ewes who are currently pregnant and due to drop lambs in April. Last year’s lambs are heading off to the abattoir next week. We are processing all our lambs certified organically through Redford’s organic Abattoir and then butchered at Cherry Tree Organic Butchery.
I have just listed 10kg organic lamb box for $250 on the Madelaine’s Eggs website.

Pick-up is on the 19th and 20th of March.

Follow the link to order one now.

https://madelaineseggs.com.au/online-shop

Loving these beautiful electric summer storms.
28/02/2026

Loving these beautiful electric summer storms.

Address

1677 Melbourne Lancefield Road
Clarkefield, VIC
3430

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 5pm
Saturday 9am - 6pm
Sunday 9am - 5pm

Telephone

0487260620

Website

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