It's no wonder we love eggs in Australia - about 17 million go down our hatches each day.
As part of World Egg Day today, Friday October 8, Australian Eggs, the not-for-profit egg producer body, is offering some incentives to get into the egg mix.
You can download some egg recipes on its website (https://www.australianeggs.org.au) or get this offer that four restaurants have put together - limited-edition recipe kits via Deliveroo this Friday, October 8 - if you're in the range !
Rowan McMonnies, Managing Director of Australian Eggs, said "this week marks the 25th anniversary of World Egg Day. This staple product plays an important role in the lives of 95 per cent of Australians."
Per capita egg consumption in Australia grew to 247 eggs in the 2018-19, with an average egg weighing 58 grams, this equals 14.3 kilograms of egg per person, per year. Australian egg farmers produce 6.22 billion eggs a year, NSW is the biggest producer, oh, and there's about 21 million hens laying for you.
Try a recipe from Australian Eggs website, here's one here for Mushroom souffle omelette:
You need:
1 tablespoon olive oil
400g Swiss brown mushrooms, sliced
Salt and pepper
4 eggs
2 tbsp milk
1/4 teaspoon table salt
20g melted butter
1/4 cup finely grated parmesan
1/4 cup crème fraiche
Finely grated parmesan, extra, to serve
2 tbsp finely chopped chives
- Heat oil in a large 25cm non-stick frying pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook for 6-7 minutes or until golden. Remove, cover and keep warn. Wipe out the pan.
- Separate eggs, placing egg yolks into a small bowl and egg whites into a large bowl. Add milk to egg yolks and whisk with a fork. Using a hand beater, whisk egg whites and the 1/4 teaspoon salt until stiff peaks form.
- Heat the frying pan over medium heat. Brush with butter to grease. Using a large metal spoon, gently fold the egg yolks into the egg whites.
- Pour half the mixture into the pan and cook for 4-5 minutes, or until golden and the eggs are just set. Spoon over half the crème fraiche, parmesan and mushrooms and carefully fold the omelette in half. Cook for 1 minute or until almost set.
- Transfer to a serving plate (omelette will continue cooking once removed from heat). Repeat using remaining eggs, crème fraiche, cheese and mushrooms. Sprinkle with chives, extra parmesan and pepper to serve
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John Ellicott
journalist and author
journalist and author
