Friday, 18 October 2013


Which came first, the chicken or the egg?

Actually, I'm not going to get into that, although I did see some cute egg cups posing that exact question at the Gluten Free Providore. Today you see, it's all ABOUT THE EGG.

Frankly, I was astounded to see how many different eggs are stocked here at the Market. I mean, you know that there are the two egg specialists Eggs Plus and Whisked, then Ripe and Paddlewheel sell organic and direct-from-farmer eggs, plus the poulterers and then suddenly there are like A THOUSAND EGGS EVERYWHERE. Actually if you did an egg-count, you would find way more than a thousand eggs here, it is just HOW IT IS.

Just some of the selection at Eggs Plus
Whisked and Eggs Plus carry a range of eggs from a number of producers. At Whisked the free range chicken eggs are sorted and sold according to weight: large (61g+), jumbo (67g+) and x-jumbo (73g+).  Paul also sells free range duck and goose eggs, plus organic chicken eggs.

Ivana at Eggs Plus stocks free range eggs from South Gippsland, specifiying on the card that they are fed grain, corn and carrot. You can also pick up free range eggs from Bangholme hens that have been fed a home made grain mix or eggs from Ballarat chooks. The choice (and it is a dazzling one) is yours. If you are super adventorous then drill into an ostrich egg - limited season - and make breakfast for 12 people with just one egg.

Ivana sells chicken eggs from her family farm but her choice is duck egg, for the additional protein, fat and minerals that are not found in chicken eggs. (Duck eggs are particularly suitable for gluten free baking because of this additional protein in the albumen.) She is also fond of a quail egg.

Ostrich eggs at Eggs Plus

I had a chat with Paul from Whisked about what eggs he recommends to Market shoppers:

First of all, I ask what they're cooking. If it's scrambled eggs, I'd choose an organic egg, or a jumbo free range. If they're using the eggs for baking or souffles, I recommend duck and goose eggs as they have a higher fat content and are richer.

The feed is always going to change the flavour of the eggs and the colour - in both the egg yolk and the albumen. The organic feed leads to better colour and flavour - you'll see differences like the consistency, the colour of the yolk, the strength of the shell. The strength of the shell is important because it protects the egg, it helps it stay fresh. So the organics tend to last a fair bit longer because they're protected.

Grasses Farm goose eggs at Paddlewheel

Paul says that you can store eggs in the pantry if the temperature is in the low 20's. But if you keep your eggs in the fridge they'll last an extra 2 weeks or so. The optimum temperature for eggs is 14-6°C. From the day of laying, eggs will last about 6 weeks. And the best way to check their freshness is the float test. Pop your eggs gently in a saucepan or bowl of tap water:

If the egg sinks - fresh
If the egg hovers in the middle - fresh but starting to age
If the egg floats to the top - spoiled

Here are some of the fabulous eggs you can find at the market - as you can see, there is something for everyone!

Milawa Organic Pasture Eggs - D & J Poultry
Grasses Farm Goose Eggs - Paddlewheel
Organigrow Organic Eggs - Cesters
Sunrise Free Range Eggs - Cesters
Healesville Free Range Eggs - Kevin's Poultry
Warrigal Quail Eggs - Kevin's Poultry
Fryar's Kangaroo Island Free Range Eggs - Cesters
Corndale Grove Eggs - Ripe
Wiseman's Organic Eggs - Ripe
Glenrose Biodynamic Eggs - Ripe
Gardenfarm Eggs - Paddlewheel
Annie's Free Range Eggs - Paddlewheel
Ruby Hills Organics Eggs - Paddlewheel
 Puriganics Eggs - Arthur's Poultry
D'Alberto Egg Farm Free Range Eggs - Arthur's Poultry
Keans Free Range Eggs - Gluten Free Providore
Carrajung Free Range Eggs - Pete N Rosie's Deli
Katham Springs Biodyanmic Free Range Eggs - Hagens

1 comment:

  1. Hi there,
    I have been eating D'Alberto eggs fora while now, I get them from Wilson's in Ballarat and they have all the hallmarks of healthy eggs. Good strong shells, lovely orange yolks and they taste great. I would, however, like to find out some more details of the production methods, both from an ethical point of view and in order to get an idea of the relative Omega fats in them. Any ideas?