MasterChef's Best Free Egg Recipes

noodle eggs

MyPak has been involved in egg production and the egg industry for over 30 years. So we understand a few things about eggs.

We love eggs. People used to be scared of eggs. The media publicized cholesterol levels in the yolk as too high. But the "cholesterol" in eggs is now accepted as being a "good fat", in the same way that yoghurt has "good bacteria". These essential fatty acids are now found to be incredibly important for libido, healthy skin, hair, reproduction, growth and response to injury, and carotenoids vital to the retinal function in the eye. For thousands of years, bird and chicken eggs have been a rich source of nutrition, and eggs were a highly prized part of our diet. Eggs are an important part of many meals.

"There is no other food that you can buy from a supermarket or market that goes freshly and directly from an animal to your fridge." - MyPak Chairman

Eggs are indeed the most fresh and natural food ingredient you can buy.

Appreciating great eggs!

Eggs are a product of nature. Every egg will never be perfect (that's the beauty of nature). However these simple things will help you appreciate the art and science of how hard egg producers work to produce very good eggs for you... clean, hygienic and controlled production systems, quality feed ingredients and good bird welfare management practices.

  1. Egg shells should be smooth and shiny and not broken, cracked or dirty.
  2. Egg shells should be strong with no small cracks on the shell.
  3. When you hold the egg up to a bright light (point of the egg should be facing downwards), the yolk of proportionate size should be sitting in the middle of the egg, and the egg white should be clear and free of contaminants. The air sack should be at the top of the egg, and shouldn't be too big or too small.
  4. Younger birds generally lay smaller eggs. Older birds generally lay bigger eggs.
  5. Eggs should be stored away from foods with smells. Egg shells are porous, so eggs can absorb the smells and flavors of other foods.
  6. The egg yolk should be evenly proportioned to the egg, not too big, not too small.
  7. The egg yolk should not break easily when broken onto the pan.
  8. The egg yolk should be dark orange and rich and creamy in taste.
  9. The egg white needs to be clear and transparent, and almost tasteless.
  10. The egg white needs to have a high haugh unit. When you crack the egg on a flat surface, the egg white should sit up high, not be runny on the plate.

 

The importance of choosing eggs with the right egg packaging!

1

Egg shells are porous, so packaging should be hygienic and free of contaminants. MyPak Packaging is one of the very few egg packaging suppliers who can comply with the BRC/IOP Global Standard for Food Safety.

MyPak Packaging is proud to produce egg cartons to higher hygiene and quality standards than required by Australian or European law. Packaging has complete traceability. MyPak is also independently audited by SGS to the BRC/IOP standard of Global Standard for Food Safety, to ensure products are safe for food use and free of any contamination.

For more details of the importance of BrC/IOP compliance please see the website of our auditor, SGS:
http://www.uk.sgs.com/brc
http://www.sgs.com/brc_iop_food_packaging

2

Egg cartons must be strong to stop small stress fractures developing in the egg shells that can allow bacteria and germs to enter the egg. MyPak egg cartons are designed and tested to individually protect eggs from shocks of up to 20kg in weight. We believe these are by far the most protective and strongest egg cartons commercially produced.

3

Egg cartons need to absorb moisture but still be water resistant. The well known problem with plastic egg cartons is that they cannot absorb moisture, which causes a bacteria build up around the porous shell of the egg.

Instead, MyPak egg cartons absorb moisture in the paper pulp, however they are also water resistant. This water resistance prevents any broken or leaking eggs from damaging other eggs, significantly reducing wastage and spoilage throughout the supply chain, and ensuring eggs are delivered undamaged and as fresh as possible to your home.

4

Egg cartons needs to tell you exactly what type of eggs you are buying: Free-range or Cage, Size and Use-by date. We believe it's important you know exactly what you are a buying on the label.

5

Egg packaging should be made sustainably. Beyond all the corporate sustainability messages in annual reports, it is important we take responsibility for doing our part to reduce our carbon footprint and our burden on the earth's precious resources. MyPak egg cartons are made from fully sustainable and recycled waste paper, and our cartons are dried using sustainable heat and energy sources.

But this is something we are working hard to improve even more - the carbon produced to transport our egg cartons, flying and driving MyPak people around and running our computer systems need to be offset. In the near future we are hoping to become truly sustainable and offset these carbon emissions.

We sponsor a number of initiatives to become more caring and responsible citizens of planet earth. Please contact us (jacqui@mypak.com) if you would like to get involved.

 

caesar salad eggs

Eggs are an incredible food ingredient, what are some great ways to cook eggs?

We are always looking for more great recipes, so please email us at recipes@mypak.com if you have a great recipe for:

  • Egg Salads
  • Egg Sandwiches
  • High protein egg recipes for people who exercise or workout often
    (fact: egg whites are packed with great proteins for muscle recovery and growth)
  • Quick and easy MasterChef recipes, that taste great!

Here are some of our favorite recipes! Please try them and let us know what you think!

 

Best Boiled & Mollet Eggs

boiled eggs

Take the eggs out of the fridge about 2 hours in advance to prevent them from cracking when the water boils. Or pierce the rounded end of the shell with a bin, to allow air to escape during cooking. Use a pan large enough for all the eggs to lie comfortably. If they knock each other during cooking, the shells may crack and some white will escape.

Soft boiled eggs.
Put the eggs in a saucepan, cover generously with cold water and set over a medium heat. As soon as the water comes to the boil, count up to 60 seconds for a medium egg; the egg whit will be lightly set. If you prefer the white slightly firmer but the yolk still runny, cook the egg for another 30 seconds.

For an ever firmer white with the yolk just beginning to set, allow 30 seconds more (1.5 minutes in total). As soon as the eggs are boiled to your liking, lift them out of the water or they will continue to cook. Serve in egg cups as soon as possible. Take off the tops by tapping the pointed end with a sharp knife.

Mollet eggs.
Cook as for soft-boiled eggs, but allow only 3 minutes once the water start simmering. As soon as the water boils, reduce the heat, otherwise if the eggs cook in fast-boiling water the whites will become rubbery. As soon as the eggs are cooked, use a slotted spoon to transfer them to a bowl of very cold water with some ice cubes. Leave to cool for about 10 minutes, and then tap the shells with back of a spoon to crack them. To shell the eggs, start at the rounded end where the little air sac is, and peel off the shells under a trickle of cold running water. The water will infiltrate between the solid egg white and the membrane that lines the shell, making it easier to peel the egg without damaging it.

Hard-boiled eggs.
Boil exactly as for mollet eggs, but cook for 6 minutes after the water starts simmering.

boiled eggs salad

 

Best Poached Eggs

poached eggs

Half-fill a wide saucepan, about 10cm deep, with unsalted water. Add 3 tbsp white wine vinegar and bring to the boil.

Break an egg into a ramekin or small bowl and tip it gently into the pan, at the point where the water is bubbling.

Repeat with the other eggs, but do not poach more than 4 eggs at a time. Poach for about 1.5 minutes.

Using a slotted spoon or small skimmer, lift out the first egg and press the outside edge lightly to check if it is properly cooked.

As soon as the egg is cooked to your liking, remove it with the skimmer or slotted spoon. Either serve immediately, or transfer to a bowl of iced water and leave for about 10 minutes.

Trim the edges with a small knife to make a neat shape. This will also cut off the excess white that inevitably spreads during cooking. The poached egg is now ready.

MasterChef says: "Poached eggs are usually eaten as soon as their ready, but they can be cooked ahead and kept in cold water in the fridge for up to 2 days. To reheat, immerse the poached eggs in a bowl of boiling water for 30 seconds only.

 

Best Fried Eggs, Sunny Side Up

fried eggs

Eggs for frying should always be very fresh. Use a good-quality non-stick frying pan for cooking.

Heat a non-stick frying pan until just warm, and then brush with softened butter. When the butter is hot, add the eggs one at a time. It is best to break the egg into a ramekin or small bowl first, and then slide it into the pan.

If you like your eggs as well cooked on the top as on the bottom, add 2 tbsp of water and cover the pan for 30 seconds or up to 1 minute. I prefer this method to turning them over with a palette knife, as there is less risk of piercing or breaking the yolks.

When the eggs are done as you like them, take them out of the pan with a palette knife. Season with salt and pepper just before serving.

 

Ham, Bacon or Spam and Eggs

ham eggs

30g butter
2 small slices of bacon or spam (alternatively cooked ham, cut off the bone if possible)
2 eggs
salt and freshly ground pepper

In a non-stick frying pan, melt the butter over a low heat. Put in the ham and turn the slices over after 1 minute, just long enough to warm them through.

Break an egg into a ramekin and slide it gently on to a slice of ham, then repeat with the other egg. Cook gently until the fired eggs are done as you like them

Slide a palette knife under each slice of ham and place the ham and eggs on a plate. Season lightly with salt and pepper.

MasterChef says: "The secret of a good ham and eggs is top quality ham and a very gentle heat. The classic dish is so often ruined by overcooking ham."

 

Fried Eggs on Steak Burgers

burger eggs

600g of mince beef or beef steak (preferably rump or sirloin), trimmed of all sinews and fat
salt and freshly ground pepper
60ml groundnut oil or clarified butter
4 medium eggs
softened butter, to fry

Chop the beef with a knife as finely as possible, or mince the beef through the fine grill of a mincer. Season with salt and pepper. Place an 8cm plain pastry cutter on a piece of cling film and put one-quarter of the meat in the middle. Flatten it with the back of a spoon, and then carefully lift off the cutter. Repeat to make another 3 steak burgers.

Heat the oil or clarified butter in a frying pan or griddle pan. Put in the burgers and fry over a high heat for 1-2 minutes on each side to seal them, then reduce the heat and cook until done to your liking. A rare burger with take 3-4 minutes; cook for another 2-3 minutes for medium.

At the same time, fry the eggs in a buttered non-stock frying pan until cooked to your liking (see Best Fried Eggs). Trim to neat rounds, using a 5cm plain pastry cutter.

Using a palette knife, carefully place a fried egg on each steak burger. Transfer to the plates and serve at once.

MasterChef says: "I serve this dish with French fries or mousse line potatoes and green beans or a green salad. To fully appreciate the flavour of the meat, it's best not to serve condiments or a sauce - but that's up to you..."

 

Crunchy Fried Eggs

crunchy eggs

Two-thirds fill a small, heavy-based saucepan with groundnut oil and heat over a medium heat to 180 deg Celsius.

Break an egg into a ramekin or small bowl and gently slide it into the hot oil.

After a few seconds, the egg will begin to fry. Use two wooden spatulas or spoons to lift any egg white that has spread out back over the egg to maintain a rounded shape.

After 1 minute, carefully turn the egg over in the oil so that it cooks evenly.

After 1.5 to 2 minutes, the egg will be crunchy on the outside and the yolk will be slightly runny. Lift it out of the oil with a slotted spoon and drain on kitchen paper.

MasterChef says: "The sooner you serve the egg, the better it will be. It is best to fry the eggs individually, but you can cook two at a time if you do it very carefully."

crunchy fried eggs

 

Scrambled Eggs (serves 2)

scrambled eggs

Allow 2 medium eggs per person for a starter or light snack, or 3 medium eggs per person for a main course.

Melt 40g of butter in a shallow, heavy-based pan set on a heat diffuser over a low heat, or a bain-marie. Break 4-6 eggs into a bowl and beat very lightly with a fork. Tip into the pan with a hot, melted butter and stir.

Cook over a low heat, stirring gently and more or less continuously with a wooden spoon.

It will take 3-4 minutes for the eggs to become just set, but very creamy. (If using a bain-marie, allow about 6 minutes.) If you prefer firmer, dryer scrambled eggs, cook for another 2 minutes.

When the eggs are scrambled to your liking, add 2 tbsp cream or a knob of butter and season with salt and pepper. Scrambled eggs are best served immediately.

 

Scrambled Eggs in Small Potatoes with Salmon Eggs (serves 8)

salmon scrambled eggs

32 small new potatoes (about 400g), preferably Charlotte, washed
salt and freshly ground pepper
80g butter
8 eggs, beaten
2 tbsp cream
30g sevruga caviar
30g lumpfish roe
60g salmon eggs

Put the potatoes in a sauce pan, cover with lightly salted cold water and cook for about 15 minutes. To check if they are cooked, slide in a knife tip; it should meet with no resistance. Turn off the heat and pour a little cold water into the pan to stop the cooking. Leave the potatoes to cool completely, then drain and pat dry.

Cut off a 5mm thick lid with a sharp knife, then using a melon baller or coffee spoon, scoop out the insides of the potatoes, leaving a 5mm layer in the skins. Season lightly with salt and pepper, cover with cling film, and set aside.

Melt the butter in a heavy-based saucepan, add the beaten eggs and scramble (see Scrambled Eggs). Add the cream at the end of cooking and season with salt and pepper. Tip the scrambled eggs into a bowl and set over a bowl of cold water with ice cubes added. Keep stirring the eggs every 2-3 minutes until the eggs are cold, and then remove the bowl from the iced water.

Fill the potatoes generously with scrambled egg and top each one with a little caviar, lumpfish roe or salmon eggs. Arrange the potatoes on a platter to serve as canapés, or allow 4 per person for a starter.

MasterChef says: "If you're feeling extravagant, top the potatoes with real caviar only."

 

Omelettes (serves 2)

omelette eggs

Allow 2 eggs per person for a starter or light snack; allow 3 eggs per person for a main course.

Break the eggs into a bowl, season with salt and pepper, and beat lightly with a fork. Heat a 20cm frying pan, preferably non-stick. When the pan is hot, quickly brush a little clarified butter over the inside. Pour in the beaten eggs and cook for 5-10 seconds, until they are just beginning to set very lightly on the bottom.

Immediately scrape the sides towards the middle, using the side of a fork. Carry on stirring almost continuously, gently shaking the pan with your other hand, until the omelette is cooked to your taste.

Allow 1 minute for a lightly cooked 'runny' omelette: 1.5 minutes for a firm omelette, or 2 minutes if you prefer a well cooked omelette.

To roll the omelette, flip one half over towards the middle, while tilting the pan. Add the filling, if you are using one (see Suggestions), the roll the omelette over itself completely. Roll the omelette on to a plate or serving platter. Using a knife tip, make an incision down the whole length to expose a little of the filling, then brush with a little clarified butter.

MasterChef: Suggested Omelette fillings

omelette fillings eggs

I adore filled omelletes; here are some of my favourite fillings, all to serve 2.

Mushroom omelette. Slice 100g button mushrooms and sauté in butter for 2-3 minutes with a little snipped flat leaf parsley or chives. When wild mushrooms are in season, use girolles or ceps instead of button mushrooms.

Cheese omelette. The classic cheese omelette is filled with grated Gryere. However, I prefer to use fresh goat's cheese. Lightly soften 60g fresh goat's cheese in a bain-marie, then mix with some halved and stoned black olives and spread over the half-rolled omelette before rolling it completely.

Lyonnaise omelette. Cut 150g peeled potatoes into small cubes and sauté in butter for 5 minutes. Add 150g very thinly sliced onions and cook for another 6-8 minutes. Season with salt and pepper to taste and fill the omelette before rolling it.

Tomato and basil omelette. Skin and deseed 250g tomatoes, chop into small pieces and cook gently in 3 tbsp olive oil for 20 minutes. Season the cooked tomatoes with salt and pepper, add 5 or 6 snipped basil leaves, and spread the mixture over the omelette before rolling it.

Smoked salmon omelette with asparagus tips. Cook 300g asparagus spears in boiling salted water for a few minutes until the tips are cooked with still crisp. Drain and refresh in cold water, then cut off the stalks, keeping only the tips. Cut 100g smoked salmon into wide strips and mix into the beaten eggs just before you cook the omelette. Warm the asparagus tips in 50g melted butter and fill the omelette before rolling it.

frittata eggs

 

Crepes (makes 16-18)

crepes eggs

125g plain flour
15g caster sugar
pinch of salt
2 eggs
325ml milk
100ml double cream
few drops of vanilla extract or orange flower water, or a little grated lemon zest
20g clarified butter, to cook

To make the batter, put the flour, sugar and salt in a bowl. Add the eggs, mix well with a whisk, then stir in 100ml milk to make a smooth batter. Gradually stir in the rest of the milk and the cream. Leave the batter to rest in a warm place for about an hour.

When you are ready to cook the crepes, give the batter a stir and flavour with vanilla, orange flower water or lemon zest. Brush a 22cm crepe pan with a little clarified butter and heat. Ladle in a little batter and tilt the pan to cover the base thinly. Cook the crepe for about 1 minute.

As soon as little holes appear all over the surface, turn the crepe over and cook the other side for 30-40 seconds. Transfer to a plate and cook the rest of the batter, stacking the crepes interleaved with greaseproof paper as they are cooked.

MasterChef says: "Roll up the crepes, or fold in half or into quarters and eat immediately, either just as they are, dusted with sugar, or filled. Can also be served with raspberries, blackberries and strawberries with ice cream, or maple syrup and fresh butter"

strawberry crepe eggs

 

Hacks we love!

 

mypak egg onion ring recipe

 

 

mypak egg sandwich recipe

 

 

mypak mini pizza recipe

 

 

mypak egg capsicum ring recipe

 

 

mypak cheese bread recipe