EggCo Insights: Industry News & Resources for Food Service
Resources for professional chefs, kitchen managers, and home cooks alike.
Professional Industry Insights
Technical Deep Dive
The Science of the Egg: 3 Methods to Elevate Your Menu
Understanding the applied chemistry of eggs isn't just about culinary pride—it's about consistency, waste reduction, and better margins for your venue.
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Operation & Efficiency
The Physics of the Plate: 3 Chemistry Hacks for High-Volume Kitchens
Mastering thermal dynamics and protein structures to speed up service without sacrificing quality or presentation.
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Cost & Labor Analysis
Stop Paying Chefs to Crack Shells: The Business Case for Liquid Eggs
A hard look at the hidden labor costs in your kitchen. We break down the math on prep time, waste, and why switching to liquid isn't cutting corners—it's smart business.
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Bakery Insights
The Hidden Cost of Shell Eggs: Why Melbourne Bakeries Are Switching to Liquid
We break down the math for high-volume bakeries. It’s not just about the price per dozen—it’s about shell waste, labor hours, and the consistency of your crumb structure.
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Lifestyle & Nutrition
Eating in a Calorie Deficit, the Victorian Way: How Eggs Can Actually Make It Easier
Struggling to hit protein goals while cutting calories? We explore why eggs are the ultimate hack for Victorian fitness enthusiasts looking to stay full longer.
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Industry Perspective
Family-Run Still Matters in a Corporate Food World
In an industry increasingly dominated by massive conglomerates, we explore why partnering with a family-run supplier offers unparalleled agility, trust, and a commitment to quality that spreadsheets simply can't capture.
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This article is currently being updated.
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Breakfast Recipes
Turkish Cilbir (Poached Eggs over Yogurt)
Ingredients
- 2 large eggs
- 1/2 cup thick Greek yogurt (plain)
- 1 clove garlic (minced)
- 2 tbsp butter
- 1 tsp chili flakes (or paprika)
- Fresh dill or parsley
- Toasted bread (crucial for texture)
Instructions
- Prep the Yogurt: Mix the minced garlic into the yogurt with a pinch of salt. Spread it on a plate and let it come to room temperature.
- Poach: Poach the eggs (simmering water, splash of vinegar, 3 minutes for runny yolks).
- Chili Butter: Melt butter in a small pan until it foams; add chili flakes and swirl until fragrant.
- Assemble: Place hot eggs on the cool yogurt. Drizzle the hot chili butter over everything. Top with herbs.
Tamagoyaki (Japanese Rolled Omelet)
Ingredients
- 3 Large eggs
- 1 tbsp Soy sauce
- 1 tbsp Mirin (sweet rice wine)
- 1 tsp Sugar
- Pinch of salt
- Oil for greasing the pan
Instructions
- The Mix: Whisk eggs, soy sauce, mirin, sugar, and salt in a bowl. Critique point: Do not whip excessive air into it; you want a dense, smooth texture, not a fluffy souffle.
- Heat Control: Heat a non-stick pan (square pans are traditional, but a round skillet works if you trim the edges) over medium-low heat. Grease it lightly with a paper towel dipped in oil.
- First Layer: Pour a thin layer of egg mixture into the pan (about 1/3 of the mixture). Swirl to coat. As it sets (but is still slightly wet on top), roll the egg log toward you to one side of the pan.
- Subsequent Layers: Grease the empty part of the pan again. Pour another thin layer of egg. Crucial Step: Lift the first rolled log slightly so the raw egg runs underneath it. This binds the layers.
- Roll & Repeat: When the new layer is mostly set, roll the existing log back over the new layer. Repeat until all egg mixture is used.
- Slice: Remove from heat, let it rest for a minute, and slice into thick rounds.
Classic Eggs Benedict
Ingredients
- 4 Large Eggs (Freshness is key for poaching)
- 2 English Muffins, split and toasted
- 4 Slices Canadian Bacon or Ham
- 3 Egg Yolks (for Hollandaise)
- 1 tbsp Lemon Juice
- 1/2 cup Unsalted Butter, melted hot
- Pinch of Cayenne Pepper
Instructions
- The Blender Hollandaise: Add egg yolks and lemon juice to a blender. Blend for 10 seconds until light in color. With the blender running on low, slowly stream in the hot melted butter. It will emulsify instantly into a thick sauce. Season with cayenne and salt.
- The Meat: Pan-fry the Canadian bacon until edges are crisp.
- The Poach: Create a gentle vortex in simmering water. Drop eggs in one by one. Cook for 3-4 minutes until whites are set but yolks are soft.
- Assembly: Layer muffin, bacon, poached egg, and a generous pour of hollandaise. Serve immediately.
Creamy Scramble
Ingredients
- 500ml EggCo Liquid Whole Egg
- 50g Cold Butter (cubed)
- 1 tbsp Crème Fraîche
- Chives (finely chopped)
Instructions
- Preparation: Pour liquid eggs into a cold non-stick pan. Add cubed butter.
- The Cook: Place on medium heat. Stir continuously with a spatula (don't whisk) until eggs are soft and curd-like.
- The Finish: Remove from heat before fully set (carry-over cooking will finish them). Fold in crème fraîche.
- Serve: Serve immediately on sourdough toast with fresh chives.
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Lunch Recipes
Chinese Tomato & Egg Stir-Fry
Xi Hong Shi Chao Ji Dan
~380 - 580 calories
Ingredients
- 3 Large eggs
- 2 Medium tomatoes (cut into wedges)
- 2 Cloves garlic (minced)
- 1 Green onion (chopped)
- 1 tbsp Ketchup (the secret ingredient for depth)
- 1 tsp Soy sauce
- 1/2 tsp Sugar (crucial to balance the tomato acid)
- 1 tsp Cornstarch mixed with 1 tbsp water (slurry)
- Oil for frying
Instructions
- The Fluff: Whisk eggs with a pinch of salt and a drop of water/oil. Heat oil in a wok/pan until smoking hot. Pour eggs in. They should puff up immediately. Scramble quickly (30 seconds) until just set but still soft. Remove eggs from the pan.
- The Sizzle: Add a little more oil. Fry garlic and the white parts of the green onion until fragrant (30 seconds).
- The Sauce: Add tomatoes and stir-fry for 2 minutes until they soften and release juice. Mash them slightly. Add the ketchup, soy sauce, and sugar.
- Combine: Stir in the cornstarch slurry to thicken the juices into a glossy sauce. Add the cooked eggs back in. Toss gently to coat the eggs in the red sauce.
- Finish: Garnish with green onion tops. Serve over steamed rice.
"The Cobb" Egg Salad Lettuce Boats
~420 - 450 calories
Ingredients
- 3 Hard-boiled eggs (chopped chunks, not mashed)
- 2 Slices of cooked bacon (crumbled) OR 2 tbsp Sunflower seeds
- 1/4 Avocado (diced)
- 1 Stalk celery (finely diced)
- 2 tbsp Greek Yogurt (substitutes half the mayo)
- 1 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1 tsp Lemon juice
- Large Romaine or Butter Lettuce leaves
Instructions
- The Bind: In a bowl, whisk the yogurt, mayonnaise, mustard, lemon juice, salt, and black pepper. Critique: Do not skip the lemon juice; the acidity cuts the heaviness of the yolks.
- The Fold: Gently fold in the chopped eggs, celery, and avocado. Technique Note: Do not mash everything together. You want distinct chunks of egg and avocado for mouthfeel.
- The Crunch: Stir in half the bacon (or seeds).
- Assemble: Scoop the mixture into the lettuce leaves. Top with the remaining bacon/seeds and a sprinkle of paprika or chives.
French Niçoise Salad
~350 calories
Ingredients
- 2 Large Eggs (Soft-boiled, 6.5 mins)
- 100g Green Beans (blanched)
- 1 cup Baby Potatoes (boiled and halved)
- 1/2 cup Cherry Tomatoes
- 1/4 cup Niçoise or Kalamata Olives
- High-quality Tuna (canned in oil) or seared fresh tuna
- Vinaigrette: Olive oil, lemon, Dijon mustard, shallots
Instructions
- The Egg: Boil eggs for exactly 6 minutes 30 seconds. Shock in ice water. Peel and halve. The yolk should be jammy.
- The Blanch: Boil green beans for 3 minutes until bright green. Plunge into ice water to stop cooking and keep them crisp.
- The Potatoes: Toss warm boiled potatoes in a splash of the vinaigrette so they absorb the flavor.
- Compose: Arrange lettuce, beans, potatoes, tomatoes, and tuna on a platter. Nest the eggs on top. Drizzle generously with remaining vinaigrette.
Classic Quiche
Ingredients
- 6 Large EggCo Fresh Shell Eggs
- 300ml Heavy Cream
- 150g Bacon lardons or Roasted Vegetables
- 100g Gruyère cheese
- Shortcrust pastry shell
- Nutmeg, salt, and pepper
Instructions
- Prep: Blind bake the pastry shell until golden.
- The Filling: Whisk fresh eggs and cream; season with nutmeg, salt, and pepper.
- Layer: Scatter fillings (bacon/cheese) into the base of the pastry shell.
- Pour: Pour egg mixture over fillings.
- Bake: Bake at 160°C for 35-40 minutes until just set with a slight wobble in the center.
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Snack Recipes
Korean "Mayak" Eggs (Drug Eggs)
~85–95 calories per egg
Ingredients (Makes 4)
- 4 Large eggs
- 1/2 cup Soy sauce
- 1/2 cup Water
- 2 tbsp Honey or Sugar
- 1 Jalapeño or Bird’s Eye Chili (sliced, for heat)
- 2 Green onions (chopped)
- 1 tbsp Sesame seeds
- 1 Clove garlic (minced)
Instructions
- The Boil (Crucial): Bring water to a boil. Lower eggs in gently. Boil for exactly 6 minutes and 30 seconds for a runny/jammy yolk.
- The Shock: Immediately transfer eggs to a bowl of ice water. Let them sit for 5 minutes. Peel them carefully (runny eggs are fragile).
- The Bath: Mix all other ingredients in a container.
- The Wait: Submerge the peeled eggs in the liquid. Marinate in the fridge for at least 4 hours (preferably overnight). The whites will turn brown and absorb the flavor.
- Eat: Grab one cold from the fridge as a snack.
"Sous Vide" Style Egg Bites
~150 calories per serving
Ingredients (Makes 6 bites)
- 4 Large eggs
- 1/2 cup Cottage cheese (full fat is best for texture)
- 1/4 cup Shredded Gruyère or Sharp Cheddar
- Salt & Pepper
- Optional: Chopped spinach, bacon bits, roasted red peppers
Instructions
- The Blend: Preheat oven to 300°F (150°C). Combine eggs, cottage cheese, salt, and pepper in a blender. Blend on high until completely smooth and frothy.
- The Pour: Grease a muffin tin heavily (or use silicone liners). Pour the mixture into the cups, filling about 3/4 full.
- The Topping: Sprinkle cheese and your mix-ins on top (don't blend them in, or they sink).
- The Bake: Bake for 20–25 minutes. They will puff up slightly.
- The Cool: Let them cool before removing. They will deflate slightly—this is normal. Store in the fridge and microwave for 15 seconds to eat.
Spicy Sriracha Deviled Eggs
~60 calories per half
Ingredients (Makes 12)
- 6 Large Eggs (Hard-boiled)
- 3 tbsp Mayonnaise
- 1 tsp Sriracha (or hot sauce of choice)
- 1/2 tsp Dijon mustard
- 1 Green Onion (finely sliced)
- Smoked Paprika for dusting
Instructions
- Boil & Cool: Boil eggs for 10-12 minutes for a fully set yolk. Shock in ice water and peel.
- Mash: Slice eggs lengthwise. Pop yolks into a bowl. Mash yolks with a fork until powdery.
- Mix: Stir in mayo, sriracha, and mustard until creamy and lump-free. Taste and salt if needed.
- Fill: Pipe or spoon the mixture back into the whites. Dust with smoked paprika and top with green onions.
Meringue Clouds
Ingredients
- 200ml EggCo Liquid Egg White
- 400g Caster Sugar
- 1 tsp White Vinegar
- 1 tsp Cornstarch
Instructions
- Whip: Whip liquid egg whites to soft peaks.
- Add Sugar: Gradually add sugar while whipping until stiff and glossy.
- Fold: Fold in vinegar and cornstarch gently.
- Shape: Pipe onto baking trays in "nests" or "kisses".
- Bake: Bake at a very low heat (100°C) for 60-90 minutes.
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Dinner Recipes
Polpette di Uova (Italian Egg "Meatballs")
~450 calories
Ingredients
- 2 Large eggs (Raw)
- 1 cup Breadcrumbs (stale bread soaked in milk and squeezed dry is best, or panko)
- 1/2 cup Grated Parmesan or Pecorino cheese
- 1 Clove garlic (minced)
- Fresh Parsley
- 2 cups Marinara Sauce (Jarred or homemade)
- Oil for frying
Instructions
- The Dough: In a bowl, mix the breadcrumbs, grated cheese, garlic, parsley, and the raw eggs. Knead it with your hands. It should form a firm, moldable dough. If it's too wet, add more crumbs; too dry, add a splash of milk.
- Form: Roll the mixture into golf-ball-sized spheres. (Makes about 5-6 balls).
- The Crust: Heat oil in a skillet. Fry the balls for 2-3 minutes, turning frequently, until they are golden brown and crispy on the outside. Do not skip this—this creates the "meat" skin.
- The Simmer: Pour the marinara sauce directly into the pan with the fried balls. Lower heat and simmer for 10–15 minutes. The balls will swell up and absorb the tomato juice, becoming tender but substantial.
- Serve: Eat with a side of green beans or a small portion of pasta.
Burmese Golden Egg Curry (Thalathin I)
~380 - 420 calories
Ingredients
- 3 Large eggs (Hard-boiled and peeled)
- 1 Medium onion (finely diced/grated)
- 2 Cloves garlic (minced)
- 1 tsp Ginger (minced)
- 1/2 tsp Turmeric powder
- 1 tsp Chili powder (adjust to taste)
- 1 tbsp Fish sauce (provides the depth)
- 1 Tomato (chopped)
- 2 tbsp Tamarind paste (or lime juice)
- Oil for frying
Instructions
- The Blister: Score the hard-boiled eggs vertically (shallow slits) so they don't explode. Heat 2 tbsp oil in a pan/wok. Fry the whole boiled eggs, rolling them around, until the whites are golden, bubbly, and "blistered." Remove eggs and set aside.
- The Aromatics: In the same oil, fry the turmeric and onions. Cook the onions slowly until they turn reddish-brown (about 8 mins). This is the base of the curry.
- The Paste: Add ginger, garlic, and chili powder. Cook for 1 minute. Add the tomatoes and cook until they dissolve into a paste.
- The Simmer: Add a splash of water, the fish sauce, and tamarind. Return the fried eggs to the pan.
- The Reduction: Simmer until the oil separates from the sauce (the sign of a good curry). The sauce should cling tightly to the blistered skin of the eggs.
- Serve: Best eaten with rice to balance the strong sour/spicy flavors.
North African Shakshuka
~300 calories
Ingredients
- 4 Large Eggs
- 1 can (28oz) Whole Plum Tomatoes (crushed by hand)
- 1 Red Bell Pepper (chopped)
- 1 Onion (diced)
- 1 tsp Cumin & 1 tsp Paprika
- 1/2 cup Feta cheese (crumbled)
- Crusty Sourdough Bread for dipping
Instructions
- Soften: Sauté onion and bell pepper in olive oil until very soft (8 mins). Add spices and cook for 1 minute until fragrant.
- Simmer: Add the tomatoes. Simmer on low for 15 minutes until it thickens into a rich stew. Taste and salt.
- The Nests: Use a spoon to make 4 little wells in the sauce. Crack an egg into each well.
- Steam: Cover the pan with a lid. Cook for 5-7 minutes until whites are set but yolks are jiggly.
- Serve: Sprinkle with feta and cilantro. Serve the whole pan at the table with bread.
Authentic Carbonara (No Cream)
Ingredients
- 120ml EggCo Liquid Egg Yolk (approx. 6 yolks)
- 100g Pecorino Romano (grated)
- 150g Guanciale or Pancetta (crispy)
- 500g Spaghetti
- Black Pepper (lots)
Instructions
- Prep: Whisk liquid yolks with the grated cheese and pepper in a bowl to form a thick paste.
- Boil: Cook pasta until al dente. Save 1/2 cup of starchy pasta water.
- Toss: Toss hot pasta with crispy guanciale fat.
- Emulsify: Off the heat, mix in the yolk/cheese paste, adding pasta water splash by splash to create a glossy emulsion.
- Serve: Serve immediately (do not scramble!).