Crack Into These Egg-Fuelled Recipes Making Positive Change This October
Listen up, egg-lovers, protein-fiends and home cooks alike. World Egg Day (10 October) is approaching, and while we will always stan a runny, golden yolk on our avo toast, we're taking it as an opportunity to get a little more creative in the kitchen. World Egg Day is a celebration that goes far beyond the breakfast plate, reminding us that the humble egg can be a versatile culinary powerhouse of nutrition and a catalyst for genuine community good.
To help us see the profound potential in an old favourite this World Egg Day, Australian Eggs is cracking #eggsforgood in a powerful partnership with Two Good Co and beloved culinary talents, Khanh Ong and Alice Zaslavsky.
It starts with a generous gesture—Australian Eggs is providing a year's worth of eggs (that's 31,200, to be exact) to Two Good Co, a pledge that translates directly into 30,000 nutritious, chef-quality meals for women living in crisis.
As part of the partnership, they’re inspiring us to nourish both body and soul with delicious, easy recipes—all while supporting a brilliant cause.
So, What Are We Making Today?
- Mediterranean Risoni Salad
- Asian-Inspired Smoked Salmon Frittata with Roasted Sweet Potatoes
- Melt & Mix Chocolate Slab Cake
Mediterranean Risoni Salad
Image Credit: Australian Eggs | Supplied
This salad is about to become your new go-to for long lunches in the sun. It’s fresh, herby and is full of colour. Plus, it’s super simple to throw together.
Serves: 4–6
Ingredients
1 clove garlic, crushed
2 tsp honey
3 tsp Dijon mustard
¼ cup white wine vinegar
Salt and pepper
250g (1 1/3 cups) risoni
1 yellow capsicum, finely chopped
250g punnet cherry tomatoes, halved
½ cup (65g) pitted marinated green olives, quartered
1 cup parsley, roughly chopped
1 cup basil leaves, roughly chopped
4 semi-firm boiled eggs, halved
½ cup (75g) roasted almonds, coarsely chopped
Method
- To make dressing, whisk all of the ingredients in a jug and season to taste.
- Combine fennel and half the dressing. Toss to coat. Set aside.
- Cook the risoni in a large saucepan of boiling water for eight minutes or until tender. Drain and rinse with cold water. Transfer to a bowl and stir in the remaining dressing.
- To assemble salad, combine risoni, tomatoes, capsicum, olives, parsley, basil and fennel along with dressing in a large bowl. Toss well to combine. Place in a serving dish, top with eggs and scatter with almonds.
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You can swap out risoni for wholemeal pasta shapes or gluten-free pasta.
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Use a mandolin to thinly shave fennel. Reserve green fennel fronds for garnish.
Asian-Inspired Smoked Salmon Frittata With Roasted Sweet Potatoes
Image Credit: Australian Eggs | Supplied
This elevated classic with smoked salmon, sesame and soy is fluffy, full of flavour and the ultimate way to mix up brekkie or brunch.
Serves: 12
Ingredients
500g red onion, finely sliced
20g garlic, finely sliced
25g red chilli, deseeded and chopped
500g frozen peas, defrosted and completely drained
½ bunch spring onions, finely sliced
1 bunch coriander, finely chopped
15g white sesame seeds
180g smoked salmon, cut into 5mm strips
18 eggs
1 tbsp sesame oil
2 tbsp soy sauce
Salt and pepper to taste
Roasted Sweet Potatoes
6 sweet potatoes, peeled and cut into cubes
6 tbsp olive oil
1 tbsp dried chilli flakes
Zest of 1 lemon
Salt and pepper to season
Method
- Preheat oven to 160°C.
- Spray and line two 24cm x 34cm tins with baking paper and set aside.
- Heat a small frypan with 50ml olive oil. Add red onion and garlic, cook for 10 minutes or until softened. Add chilli and cook for a further two minutes, then set aside to cool.
- For the roasted sweet potatoes, preheat the oven to 180°C. Drizzle olive oil to coat sweet potato cubes. Season to taste with salt, pepper, chilli and lemon (or other seasonings as desired). Bake for 30-40 minutes or until tender.
- Place the peas in the base of the tray and mix in cooked onion, garlic and chilli.
- Place cracked eggs in a large bowl with sesame oil and soy sauce. Season with salt and pepper and whisk to combine.
- Pour egg mixture over peas, then top with smoked salmon, chopped herbs and sprinkle with white sesame seeds.
- Bake until set, approx 30–40 minutes, turning the tray half way through the cooking time.
- Cut into 12 pieces to serve.
Tips
To make your frittata gluten free, swap regular soy sauce for a gluten free alternative.
Alice's Serving Suggestion
Serve the roast sweet potato with sour cream and kimchi sauce.
Khanh's Serving Suggestion
Serve with a simple herb salad of julienned apple, rocket, bean sprouts, mint, coriander, and dressed with chilli oil and lemon.
Melt & Mix Chocolate Slab Cake
Image Credit: Australian Eggs | Supplied
Because no act of kindness is complete without something sweet. This rich, chocolatey slab cake is the perfect gesture of edible love. Consider it nourishment for the soul.
Serves: 25
Ingredients
Cake
250g unsalted butter, chopped, plus extra for greasing
500ml (2 cups) milk
660g (3 cups) caster sugar
55g (1/2 cup) cocoa powder
450g (3 cups) plain flour
1 1/2 tbsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
4 eggs, lightly beaten
2 cups dark chocolate, roughly chopped
Strawberries, to garnish
Method
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Preheat oven to 180°C fan-forced (200°C conventional).
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Grease two Swiss roll tins (about 38cm x 25cm) with the extra butter and line the sides with baking paper, leaving the sides overhanging.
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Place the butter, milk, sugar and cocoa in a saucepan over medium heat and stir until melted and smooth. Remove from heat and set aside.
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Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Whisk in the cocoa mixture and eggs until well combined. Divide the batter between the prepared tins, level the tops, then bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in the tins for 10 minutes to cool, then turn out onto a wire rack to cool completely.
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To make the chocolate sauce, heat the cream until bubbles form around the edge, then take this off the heat. Add the chocolate and let it sit for five to 10 minutes, then whisk until smooth.
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To assemble, trim the sides of both cakes, then place one on a large serving platter. Drizzle with about a third of the chocolate sauce, then place the other cake on top of it. Cut into desired portions then pour chocolate sauce on top. Serve with strawberries to garnish.
How You Can Get Involved
Remember, the warmth of a kitchen filled with good food and good people is a gift—and it’s one that’s meant to be paid forward. Ready to whip something up?
Beyond cooking up nutritious meals for friends, family, and communities, Aussies can also consider giving back to those in need this World Egg Day. Two Good Co's Good Things initiative supports their mission, creating meaningful items like their beautiful new cookbook collection, 'Sweet Memories'.
Crack an egg for good and cook with purpose this World Egg Day. Head to Australian Eggs for info on how you can get involved, as well as more delicious recipe inspiration to nourish both body and soul.
Editor’s note: This article is sponsored by Australian Eggs and proudly endorsed by The Urban List. To find out more about who we work with and why read our editorial policy here.
Image: Australian Eggs