Eggs
Did you know that...
While it is rare, hens occasionally lay an egg inside an egg. It occurs when a formed egg begins travelling backwards in a hen's oviduct and becomes embedded inside a second egg in the process of developing. More eggceptional is that eggs are one of the most wasted food items. Check out these tips on buying, storing, and cooking eggs and avoid food waste.
Buy
- Check for cracks. Pick eggs with uncracked, clean shells.
- The tastiest eggs come from farms or backyards. Some of your neighbours might have chickens and an excess of eggs. They might be open to swapping some with you.
Store
- Keep them in the fridge for several weeks if raw.
- Once cooked, consume within 5-7 days.
- Peel cooked eggs and store them in a bowl of cold water for 3 days in the fridge.
- Egg whites freeze well for later use.
Cook
Breakfast French toast
Makes up to 2 large serves
Upcycle the last of your eggs and close-to-stale bread into this cafe style breakfast. Serve with fresh fruit or yummy jams.
Steps
Step 1: Preheat the pan and add 2 tbsp of butter.
Step 2: Mix 4 to 5 large eggs, a dash of preferred milk and ½ tsp of ground cinnamon.
Step 3: Soak 5 slices of old bread in the mixture until fully wet.
Step 4: Fry in the pan until brown on both sides.
Storage
Best eaten fresh, but can be stored in the fridge for up to 4-5 days. Freezing is not recommended.
Zero waste tip
Turn excess French toast into a French toast casserole - a bread and butter pudding-esque dessert. Cut French toast into cubes and spread evenly on an ovenproof dish. Whisk an egg and a dash of milk. Dot with a bit of butter and a sprinkle of brown sugar. Bake in a 170°C oven for 10 minutes or until the top turns golden.