Comments on: The great egg swap http://www.tomatom.com/2009/08/the-great-egg-swap/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: Brettley http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-48766 Brettley Mon, 18 Jan 2010 09:31:01 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-48766 I cant help but add some freshly chopped tarragon - its one thing I can seem to grow. And sometimes rubbing the clove of garlic over the sourdough toast. I cant help but add some freshly chopped tarragon – its one thing I can seem to grow. And sometimes rubbing the clove of garlic over the sourdough toast.

]]> By: Ian Curtis http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46418 Ian Curtis Mon, 17 Aug 2009 21:31:42 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46418 "i" not "a" Apparently a sign of age on the web, a penchant for grammar. At least thats what 14 YO daughter tells me. “i” not “a”
Apparently a sign of age on the web, a penchant for grammar. At least thats what 14 YO daughter tells me.

]]> By: Ian Curtis http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46417 Ian Curtis Mon, 17 Aug 2009 21:30:17 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46417 What are the conference dates though? I maght take the booking. What are the conference dates though? I maght take the booking.

]]> By: Ian Curtis http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46416 Ian Curtis Mon, 17 Aug 2009 21:29:28 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46416 I like the role reversal thing. I have to pretend to be Ian though, elsewise the thought police will make me drink 14 year old Barossa Cabernet and make me sound grateful. Ian Kevin Curtis I like the role reversal thing.
I have to pretend to be Ian though, elsewise the thought police will make me drink 14 year old Barossa Cabernet and make me sound grateful.

Ian Kevin Curtis

]]> By: Ed http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46415 Ed Mon, 17 Aug 2009 10:35:26 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46415 Okay you win Ian. How's the hip? Could we book you as stripper for the food blogger conference? BTW just enjoying the case of Prentice pinot grigio from the local alco shop. Love the colour and very classy. Great value. Okay you win Ian.

How’s the hip? Could we book you as stripper for the food blogger conference?

BTW just enjoying the case of Prentice pinot grigio from the local alco shop. Love the colour and very classy. Great value.

]]> By: Ian Curtis http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46412 Ian Curtis Mon, 17 Aug 2009 09:30:40 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46412 The single greatest source of food poisoning in our communtiy is through eggs. The shells are porus and all sorts of fun bacteria get through!!! The Austin Hospital in particular is currently under attack from V.R.E - Vancomycin-resistant enterococcus. The most likely source of this is through cage eggs. The chickens are constantly supplied with sub theraputic anti biotics, as are most chickens farmed for consumption AND grain fed beef - ie Grain-Fed Wagyu. The new generation of sub-theraputic antibiotics used in beef and chicken are closely related, in chemical terms, to Vancomycin. So Ed, whilst your neighbors chookens are probably not fed sub-theraputic antibiotics I would still wash them. Whatever bacteria is in their shit is able to get into the egg. The single greatest source of food poisoning in our communtiy is through eggs. The shells are porus and all sorts of fun bacteria get through!!! The Austin Hospital in particular is currently under attack from V.R.E – Vancomycin-resistant enterococcus. The most likely source of this is through cage eggs. The chickens are constantly supplied with sub theraputic anti biotics, as are most chickens farmed for consumption AND grain fed beef – ie Grain-Fed Wagyu. The new generation of sub-theraputic antibiotics used in beef and chicken are closely related, in chemical terms, to Vancomycin.
So Ed, whilst your neighbors chookens are probably not fed sub-theraputic antibiotics I would still wash them. Whatever bacteria is in their shit is able to get into the egg.

]]> By: Zoe http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46411 Zoe Mon, 17 Aug 2009 04:39:50 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46411 Our chooks going crazy too. Bossy little things they are, though. With eggs so fresh, I don't add any liquid. Or parsley. Our chooks going crazy too. Bossy little things they are, though.

With eggs so fresh, I don’t add any liquid. Or parsley.

]]> By: Twidow http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46408 Twidow Sun, 16 Aug 2009 23:48:11 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46408 Mmm ... it appears Ian Fleming likes a bit of parsley. Mmm … it appears Ian Fleming likes a bit of parsley.

]]> By: Simon http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46402 Simon Sun, 16 Aug 2009 23:25:13 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46402 Texture is the main reason, though milk or cream add an element of flavour to the dish as well. Unless it's swimming in butter, I find the eggs are too firm, even when cooked as instructed. Not that they're bad that way. It's just not scrambled eggs, at least the way I'm use to. Texture is the main reason, though milk or cream add an element of flavour to the dish as well. Unless it’s swimming in butter, I find the eggs are too firm, even when cooked as instructed. Not that they’re bad that way. It’s just not scrambled eggs, at least the way I’m use to.

]]> By: Ed http://www.tomatom.com/2009/08/the-great-egg-swap/comment-page-1/#comment-46401 Ed Sun, 16 Aug 2009 23:11:29 +0000 http://www.tomatom.com/2009/08/the-great-egg-swap/#comment-46401 Billy, it must take a while to cook that way but I can see the result. Michael, everyone to his own on the lumpy question but I think we can easily agree on using as few implements and pans as possible. Melbournebitter, I'm afraid your eggs aren't the perfect scrambled eggs as they are adulterated with milk. For fresh homegrown eggs I don't need anymore flavours other than some salt and pepper. I like to subtract ingredients to keep the purity of the main ingredient. So I think I would win - Thatjessho judging or not. (I'll prove it when you come over for that brunch I owe). Simon, I can't see why water is necessary or milk or cream. With attention paid to the cooking of the eggs they come out perfectly moist and creamy. Stickyfingers, I know that about washing but there are people in this house with strange ideas. As with Melbournebitter I believe the cream is an unnecessary addition.If you tend to the eggs while they cook, they come out perfectly creamy. And you can keep you cholesterol down as it is a myth that eggs raise it. Maria, A dozen home eggs for $5 is a bargain in my book. Where do I get them? Our man in canberra, I've never heard or thought of orange juice before. But as above, I don't reckon any additional liquid is required. Michael, No cream or any additional liquid added! I will admit to a few chives occasionally. I recently reread the whole of the James Bond series and Ian Fleming is obsessed with scrambled eggs and there are some great food scenes. Billy, it must take a while to cook that way but I can see the result.

Michael, everyone to his own on the lumpy question but I think we can easily agree on using as few implements and pans as possible.

Melbournebitter, I’m afraid your eggs aren’t the perfect scrambled eggs as they are adulterated with milk. For fresh homegrown eggs I don’t need anymore flavours other than some salt and pepper. I like to subtract ingredients to keep the purity of the main ingredient. So I think I would win – Thatjessho judging or not. (I’ll prove it when you come over for that brunch I owe).

Simon, I can’t see why water is necessary or milk or cream. With attention paid to the cooking of the eggs they come out perfectly moist and creamy.

Stickyfingers, I know that about washing but there are people in this house with strange ideas. As with Melbournebitter I believe the cream is an unnecessary addition.If you tend to the eggs while they cook, they come out perfectly creamy. And you can keep you cholesterol down as it is a myth that eggs raise it.

Maria, A dozen home eggs for $5 is a bargain in my book. Where do I get them?

Our man in canberra, I’ve never heard or thought of orange juice before. But as above, I don’t reckon any additional liquid is required.

Michael, No cream or any additional liquid added! I will admit to a few chives occasionally. I recently reread the whole of the James Bond series and Ian Fleming is obsessed with scrambled eggs and there are some great food scenes.

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