Customer Statement - April 4 2014


From Shelley and Alan - Friday 4 April, 2014

This week the Department of Health has removed an advisory that eggs from Green Eggs should be cooked thoroughly.

Green Eggs welcome this decision and thank our many loyal customers for continuing to work with us during this time.

The safety and well being of the public will always be our primary concern and we are pleased to return to business as usual.

We are very passionate and proud about what we do and look forward to providing high quality eggs from happy hens to Victorians for many years to come.

Please contact us directly if you have any questions.

Egg Yolk Cake


This cake is straight from my kitchen. It's an easy cake, super tasty, moist and keeps well. Egg Yolk Cake is ideal for dessert or to have on hand for afternoon tea. - Shelley Green

INGREDIENTS
1 2/3 cup plain flour
1 1/2 tsp baking powder
1/2 tsp salt
8 large Green Egg yolks (makes 3/4 cup of yolk)
1 whole large Green Egg
1 1/2 cups castor sugar
1 tbls grated orange rind
1 tbls orange juice
1/2 tsp lemon extract
3/4 cup boiling water

METHOD
Pre heat oven to 165 degrees Celsius. Grease and line base of a 20-25 cm square tin. Sift flour, baking powder and salt together twice into a large bowl. In another large bowl with a whisk attachment beat egg yolks and whole egg until thick and creamy (about 5 minutes). Gradually add sugar. Fold in orange rind, orange juice and lemon extract. Sift dry ingredients into wet mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly. Pour into cake tin. Bake for about 60 mins. Turn cake out onto wire rack and cool.

Dust with icing sugar or ice with orange icing.

Left over whites? Don't waste them! Here are some ideas to keep waste to a minimum:
- Store individually by dropping one egg white in each section of an ice cube tray and freeze. Once frozen, remove the egg white cubes and store in a freezer style zip-lock bag. Defrost as you need them.
- Add a couple of extra whisked egg whites to your favourite omelette to make it light and fluffy.
- Make souffles as they always have a higher quantity of egg whites to yolks.
- Create simple desserts like pavlova, meringues or try your hand at the currently uber-fashionable macarons.


Did You Know?


- Chooks eat 120 grams of food a day (not including bugs, worms and other deliciously earthy treats!)

- They drink 200 millilitres of water each a day.

- It takes just 26 hours for a chicken to develop and lay an egg.

Farmers Markets


Green Eggs can be purchased at a variety of Farmers Markets. Come see us, we're always up for a chat!
1st Saturday in month: St Kilda Veg Out and Kingston
2nd Sunday in month: Whitehorse
3rd Saturday in month: Boorondarra and Gasworks
Last Saturday in the month: Ballarat

Stockistsass


On our website www.greeneggs.net.au, you can now see a list of all retailers where you can get your Green Eggs fix.

Stockists


For general enquiries and stockists, contact:
Green Eggs - T: 03 5356 2221;
E: info@greeneggs.net.au

Please Note:


The newsletter is written and published by Green Eggs. All views and opinions expressed are not those of the hens themselves. To be honest the hens are not that interested in contributing to this newsletter. They're too busy free-ranging around, scratching out some good grub and sunning themselves in their lavish lifestyle. And we're happy to leave them to it.