Story: Eggsquisite Eggs
Episode: 1
Presenter: Caroline Taylor
Air Date: 15th September

Caroline shows us just how easy it is to get fussy eaters to eat eggs, using foods they already love.

• Golden Eggs is a family-owned business that has been producing eggs in Western Australia since 1946, and it currently employs over 200 local residents.
• The company takes great pride in its commitment to land care and the well-being of its flock of hens, utilising state-of-the-art technology to ensure that all eggs meet the highest quality standards.
• While Golden Eggs primarily focuses on Free Range eggs, it also produces Barn and Cage eggs, which are distributed across all major supermarkets in Western Australia.
• Their Free-Range eggs come from hens that have access to outdoor areas during the day and are safely housed indoors at night, providing them with the opportunity to forage, graze, and socialise. Although the production of Free-Range eggs involves higher costs, the benefits to the hens and the superior quality of the eggs make it a worthwhile investment.
• All hens are given access to a varied diet that includes indoor feed and outdoor pasture, allowing them to exercise and interact naturally.
• Eggs are considered a superfood due to their rich nutritional profile, offering 13 essential vitamins and nutrients in each serving. They are particularly beneficial for the healthy growth and development of children, providing a cost-effective source of high-quality protein.
• In times of tighter budgets, eggs remain an economical choice for feeding the family, thanks to their convenience and versatility in various recipes.

Chinese Steamed Eggs

Ingredients

2 eggs - beaten
Warm water - double volume of the beaten eggs (see note 1 & 2)
1 pinch salt
1 teaspoon chives - finely chopped
2 teaspoons light soy sauce
2 drops sesame oil

Method

• Pour warm water into the beaten eggs. Add salt then stir well to avoid pockets of cooked egg.
• Through a sieve, pour the mixture into 2 small serving bowls.
• Cover the bowls with cling film. Pierce to allow the steam to escape.
• Steam for 10-12 minutes over a gentle heat (place the bowls in when the water starts to boil).
• Season with light soy sauce and sesame oil (if you wish, cut through the curd several times to let the sauce penetrate). Serve warm.
• If using internal extra garnishes: Steam the egg as usual for 7 minutes, then place in prawns and vegetables. Steam for a further 3 minutes.

Potato Frittata

Ingredients

2 Tbsp. extra-virgin olive oil
1/2 medium yellow onion, minced
8 large eggs
1/4 cup sour cream, plus more for garnish
1 1/2 cup sour cream & onion chips, plus more for garnish
2 Tbsp. freshly chopped chives, plus more for garnish
Kosher salt
Freshly ground black pepper

Method

• Preheat oven to 375° F and heat oil in a medium skillet over medium heat. Add onion and cook, stirring occasionally, until they are golden and caramelized, 20 to 25 minutes.
• Meanwhile, combine eggs and sour cream in a large bowl and whisk to combine. Add chips and chives and stir to combine. Let sit 10 minutes, then season with salt and pepper.
• When onions are caramelized, pour egg mixture into skillet and stir to evenly distribute potato chips.
• Transfer skillet to oven and bake until eggs are just set, 10 to 12 minutes.
• Let cool 5 minutes then garnish with sour cream, more chips, and more chives before serving.

For more information, head to:
www.goldeneggs.com.au