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Coles to end its butcher service
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It’s a budget ingredient likely to be languishing in your kitchen cupboard right now - but an Australian chef has come up with three ingenious ways to transform eggs into unexpected dishes.
To celebrate World Egg Day on October 8, Chef Katrina Neill, from Sunny Queen, has developed three pocket-friendly recipes that reflect iconic dishes from different countries.
The benefits of eggs are multiple according to Isabelle Dench, Sunny Queen General Manager of Marketing and Innovation.
“Not only do eggs provide high-quality protein, they also contain 11 vitamins and minerals, omega-3 fatty acids and antioxidants,” she says. “And this means they make a valuable contribution to daily nutrient requirements.”
Vitamins in the humble ingredient include Vitamin B2, important for growth, energy metabolism, red blood cell development, vision, and the healthy functioning of the nervous system, vitamin D, vitamin E, pantothenic acid - which plays a role in converting food into energy and breaking down fat - as well as vitamin B12 and vitamin A.
Nutrient-dense and a great source of high-quality protein, eggs are one of the healthiest foods you can eat for weight management, according to the experts.
Studies have found that eating eggs can make you feel fuller for longer.
The easiest way to keep your eggs fresh is to store them in their original carton, pointy end down, in the refrigerator as soon as possible after you buy them.
Cartons reduce water loss and prevent flavours from other foods being absorbed into the eggs.
Storing eggs loose, or in the specially designed sections on refrigerator doors, is not recommended because they have more chance of being damaged.
Katrina’s budget friendly recipes
Custard Tart - cost $11.50 a tart
Katrina says: “This all-time British classic is made with delightful buttery pastry and a sweet creamy filling is egg-ceptional. A perfect dessert for eight people”.
Prep time 15 mns
Cook time 40 mins
Serves 6-8
Ingredients
9 Sunny Queen Farms Free Range egg yolks
75g caster sugar
300ml cream
200ml milk
2 teaspoons vanilla essence
2 whole nutmegs or 4 teaspoons grated nutmeg
1 flan pastry case
Method
1. Bring cream & milk to the boil with scraped vanilla pod (if using)
2. In a bowl, whisk yolks, sugar, and vanilla essence together.
3. Add the cream/milk to the bowl, whisking gently so eggs don’t scramble.
4. Pour through a fine sieve into the pastry case.
5. Grate the nutmeg or sprinkle on ground nutmeg liberally over the top.
6. Carefully transfer to the oven on the baking tray and bake for 30-40 minutes until just
set.
7. Remove from oven and cool to room temperature before serving
Tea Eggs - cost 70c/egg
Katrina says: “Tea Eggs have been a staple snack in Chinese culture for centuries, their deliciously fragrant flavours have made them a favourite all around the world! It’s a great breakfast or snack option”.
Prep time 10 mins
Cook time 14 mins
Serves 4
Ingredients
8 Sunny Queen Farms Large Free Range
eggs
3 tablespoons Chinese black tea leaves
3 tablespoon soy sauce
1 cinnamon stick
5 star anise
1 teaspoon Chinese 5 spice
1 teaspoon Szechuan peppercorns
2 tablespoons brown sugar
Rind of 1 orange
Method
1. Put eggs carefully into the base of a medium saucepan (so there is only 1 layer).
2. Cover with water 2-3cm above the eggs.
3. Bring to the boil, then turn down to simmer & cook for 4 minutes.
4. Remove from heat, drain, and run under cold water to cool.
5. Crack eggshells gently all over with the back of a dessert spoon without removing the shell.
6. Place eggs back into the empty saucepan, add all other ingredients and cover with water 2-3cm above the eggs. Stir to combine.
7. Bring mixture back to the boil and immediately turn down to low, simmer and cook for 10 minutes.
8. Cool to room temperature, transfer into a container and cover. Allow to steep in the refrigerator for at least 12 hours.
9. Drain, remove shells, and serve.10.Tea eggs can be kept up to 4 days in the fridge.
Indian Egg Bhurji - cost $4.50 for 4 people
Katrina says: “This spin on the classic scrambled egg combines the flavours of traditional Indian spices, chillies and coriander. All-day breakfast full of flavour.”
Prep time 10 mins
Cook time 5-7 mins
Serves 4
Ingredients
8 Sunny Queen Farms Free Range eggs
4 tablespoons vegetable oil
2 tablespoons butter
1 cup chopped onion
4 teaspoons chopped green chillies
2 teaspoons fine chopped or grated ginger
2 teaspoons finely chopped garlic
1 cup chopped tomatoes
½ teaspoon turmeric powder
1 teaspoon red chilli powder
1 1/2 teaspoons of garam masala
Salt to taste
A good handful of fresh coriander
Method
1. Chop all vegetables.
2. Heat oil and butter in a pan over medium heat.
3. Once the oil is hot, add onion and sauté until translucent.
4. Add green chillies, ginger and garlic, and fry on medium heat for 1 minute.
5. Add tomato and cook for another minute.
6. Next, add coriander powder, turmeric powder, garam masala and red chilli powder,and cook for 1-2 minutes on low to medium heat.
7. In a bowl, whisk the eggs with salt and add to the pan.8.Keep stirring the eggs on low heat until they get mixed with masala and adjust salt to taste.
9. Add fresh coriander and serve with a lemon wedge.
