make it quick... make it easy... make it local...

Make it eggs

Omelettes are my life!

I have what some might say is a strange and inexplicable fascination for them. But then again, eccentricity runs in our family, along with noses, stockings and bathroom taps. I made my rst omelette not long after starting school and I quickly learned that for a smoother omelette texture, all the bits of shell must be out. Before long I was making omelettes for every meal occasion - breakfast, lunch, dinner and dessert! But even back then, never would I have thought my omelette making prowess would have seen me rise to international fame! Today I travel far and wide delighting crowds with my quick-as-a-ash omelette making technique and I now even have my very own recipe book. Travelling with my trusty companions, Rover and Chief (frying pan and whisk) leads us into almost unbelievable situations. Fortunately though, we are always able to feed ourselves. Whether it is oysters in Bluff, asparagus in Hamilton or kumara from up north, there are always two eggs and two tablespoons of water handy. Here are a few of our favourite ideas with a wee story about each.The stories may be difcult for you to swallow, but the omelettes certainly wont be!

,Rover , w o h e m le ask . lot , of peohpe es Now a , Chief got t ir nam t his d n a Rover got . d r a an w r o f traight that he, s an omele te sp s , e it u q s id it Well, e fact lette you lever one ce h t o t e u d name ys the ry, n ome a a g lw in a k s a a m w n e r and wh e other. Lever ove tened to Rover. over th ough time was shor n which thr nation whe la p x e r le p im much s uldn, t spell Chef. Chief has ya ger I co n u o s a w I

Perfect Poached Eggs

1. Put hot water in a fry pan or shallow saucepan to a depth of 5 - 6 cm and heat to simmer.  2.  Break each egg into a saucer and then slip egg into the water. 3 . Simmer for 4 - 5 minutes or until the yolk is set and the white is firm. 4. Remove the egg with a fish slice or perforated spoon. Serving Suggestions: Serve with baked beans, ham, bacon,  salmon etc on bagels, toast or crumpets.
The Omelette Guys Tip: When poaching eggs, the secret is to use the freshest eggs available and the yolk will remain in the centre of the white. (Adding salt or vinegar to the water is not always necessary and may flavour the eggs).

The Omelette Guys

Best Boiled Eggs

1.  Half fill a saucepan with hot water. Place on the element and bring to the boil. 2.  Use eggs at room temperature to avoid the shells cracking. 3.  Lower the eggs into the water with a spoon. Reduce the heat. 4.  Simmer gently for:  4 - 5 minutes for runny eggs 6 - 7 minutes for soft eggs 8 - 9 minutes for hard eggs
The Omelette Guys Tip: To avoid harmless but unsightly greenish rings forming around the yolks, avoid overcook ing and cool immediately in cold water. Shell cracking can be caused by too many eggs in the saucepan, overcook ing or too high a heat.

The Omelette Guys

The Omelette Guys

Serves 1

40 Second Omelette
! If youre cooking more than one omelette, The classic, foolproof method to produce a great omelette in 40 seconds bowl, season and whisk until blended. then simply add multiples of 2 eggs and 2 tablespoons of water to a large as instructed. Use one standard, half-cup ladle of the mixture for each omelette and cook 2 size 7 eggs 2 tablespoons of water Salt and pepper 1 tablespoon of butter, margarine or oil Fillings of your choice*
Nutrition Energy (KJ) Protein Carbohydrate Fat - Total - Saturated Sodium Average per serve 1193 138g 0.4g 25.3g 12.1g 414mg

*Omelette Fillings - Try using combinations of sliced ham, cheeses, sliced mushrooms, sliced green peppers, chopped onions, shrimp, cottage cheese, cooked bacon, cooked chicken, sliced black olives, salsa, apple pie

Instructions: Whisk eggs, water and seasoning together in a bowl until blended. 1.  hot but not smoking. Pour in egg mixture. 2. In a 26cm (or similar) pan heat oil, butter or margarine until very towards the centre of the pan.Then tilt Use a spatula or egg slice to push the cooking mixture from the edge 3.  the pan so that the runny mixture fills the hole youve made. is no longer runny, but still moist.Takes Repeatedly dig holes and fill them around the pan until the mixture 4.  about 20 seconds. right handed and the right if youre left Sprinkle your chosen fillings on the left side of the omelette if youre 5.  with the spatula. handed.Then fold the unfilled side of the omelette over the filled side the other; tip the pan upside down so in plate a and hand d favoure your Set aside the spatula.Take the pan in 6.  that the omelette falls gently on to the plate. Garnish and serve. 7. 

Ram Samis Suva Surprise Omelette

Serves 1 2 size 7 eggs 2790 Energy (KJ) 2 tablespoons water 38g Protein taste 57g Salt and pepper to Carbohydrate 29g 1 tablespoon canola or rice bran oil Fat - Total - Saturated 5.5g e past y 432mg 1 teaspoon red curr Sodium cup cooked rice 1 chopped cherry tomato (optional) 1 tablespoon chopped cucumber cup apple chutney * 2 - 3 cooked strips of chicken breast umber, First mix the rice, curr y paste, cuc ther in a bowl. toge s atoe tom rry chutney and che ther in a Whisk eggs, water and seasoning toge 1.  bowl until blended. until very  n a 26cm (or similar) pan heat oil 2. I ture. mix egg in r Pou . king hot but not smo the cooking  se a spatula or egg slice to push 3. U centre of mixture from the edge towards the runny the pan.Then tilt the pan so that the e. mad ve you hole mixture fills the around the  epeatedly dig holes and fill them 4. R runny, but pan until the mixture is no longer . still moist.Takes about 20 seconds
Nutrition Average per serve

side of the Place the rice mixture on the left 5.  the right if and ded han t omelette if youre righ lled side of unfi the fold n youre left handed.The the spatula. with side d fille the omelette over the r you in pan the e Tak  et aside the spatula. 6. S the tip r; othe the in e plat a favoured hand and falls lette ome the that pan upside down so gently on to the plate. ken strips.  arnish and serve with cooked chic 7. G
breast into four lengthways. * For chicken strips, cut a chicken

Yes curry, that spicy temptation m the sub continent. An omelette seafro soned with curry, it seemed so right and so deliciously naughty. The rice and yet the breast fillet were obvious The whole thing was so quick and. eas y. Another Omelette Guy classic!

The Taranaki Toastie

Serves 1 2 size 6 or 7 eggs 2 tablespoons water Salt and pepper ne 1 tablespoon butter, oil or margari ted toas 2 slices bread, 1 slice ham 1 tomato, sliced
Nutrition Average per serve 2083 Energy (KJ) 27.6g Protein 37g Carbohydrate 27g Fat - Total - Saturated 12g 1607mg Sodium

ther in a bowl until Whisk eggs, water and seasoning toge 1. blended. er or margarine until very In a 26cm (or similar) pan heat oil, butt 2.  ture. hot but not smoking. Pour in egg mix cooking mixture from the Use a spatula or egg slice to push the 3.  Then tilt the pan so that the edge towards the centre of the pan. e. runny mixture fills the hole youve mad the pan until the nd arou them fill and s hole Repeatedly dig 4.  s about 20 Take moist. mixture is no longer runny, but still seconds. the left side of the omelette Place the ham and sliced tomato on 5.  if youre left handed.Then if youre right handed and the right over the filled side with the fold the unfilled side of the omelette spatula. Fold again into a quarter. your favoured hand and a Set aside the spatula.Take the pan in 6.  r; tip the pan upside down plate with a slice of toast in the othe a slice of toast. so that the omelette falls gently on to Top with the second piece of toast. 7.

Given the early start an d the cold darkness that morn ing , yo my poor organisation. Im u might forgive to cook an omelette and agine me starting bread. Everything is going toasting some around for a plate and well until I look be found. Well, unfazed not one is to and quick as a flash I gave the omelette and turned it on to the an extra fold Another slice on top and fresh toast. the Taranaki Toastie! there it was I almost had a tear in my eye; it was very hot toast, a pr ou d moment and another quick versatile om I can ,t help thinking of th elette idea. whenever I cook up the at morning family or for the lads to toastie for the enjoy while watching the rugby.

Harolds Omelettinis
Makes 6 pinwheels

It , s a well known that giraffes fact , t can cook. Many think this, is because they don t have , opposing thumbs, but that s not the reason. It is because of their very long necks which prevent them seeing down to turn on the stove. So, we came up with this recipe idea for Harold the Giraffe and all of his many friends at Life Education Trust. Harold. The We love it, and so does , read recipe t can s giraffe that fact they reason r anothe be may books cook. never

2 size 6 or 7 eggs 2 tablespoons water 1 tablespoon butter or margarine 1 - 2 teaspoons berry jam or jelly Icing sugar (optional)

Nutrition Energy (KJ) Protein Carbohydrate Fat - Total - Saturated Sodium

Average per serve 1166 12g 5g 24g 12g 238mg

1. Whisk eggs, water and seasoning together in a bowl until blended. 2. In a 26cm (or similar) pan heat butter or margarine until very hot but not smoking. Pour in egg mixture. 3. Use a spatula or egg slice to push the cooking mixture from the edge towards the centre of the pan.Then tilt the pan so that the runny mixture lls the hole youve made. 4. Repeatedly dig holes and ll them around the pan until the mixture is no longer runny, but still moist. Takes about 20 seconds. 5. Carefully slide the omelette from the pan and allow it to cool. 6. Spread with jam and roll up. Cut into pinwheel portions. 7. Dust with icing sugar (optional).

Featherston Fluffy Omelette

Serves 1 3 size 7 eggs, separated Pinch salt and pepper Canola or rice bran oil spray cup filling sliced or diced tomato and red onion, chopped fresh herbs, grated cheese
Nutrition Energy (KJ) Protein Carbohydrate Fat - Total - Saturated Sodium Average per serve 1427 26g 3.5g 25g 10g 431mg

1.  Beat the egg yolks with salt and pepper. 2.  Whisk the egg whites until stiff then fold into the yolks, mix until blended. 3.  Heat the oil in an ovenproof pan, pour in the mixture and spread over the base of the pan. 4.  Cook on low heat 2 - 3 minutes until mixture is set. 5.  Add filling and either roll up or place under a preheated grill until golden on top.

You can imagine the scene: Here ,s me the athletic Omelette Guy in my bright yellow suit bounding effortlessly over the Rimutaka range. Alternatively, we can go with the truth. Here,s me, the Omelette Guy, in my trademark yellow suit all stained and torn, carrying supplies. I ,m near exhaustion as I sta gger down into the Wairarapa and of course my trusty pals, Rover and Chief, are provid ing no help as usual. Meanwhile, in my bright yellow kpack, all that staggering, falling over and rollbac ing n the hill had nearly scrambled the eggs I dow wa s carrying. Once we reached Featherston I was gas an omelette. Cracking the first egg open I ping for hardly believe my eyes! There were frothy could whites that had whisked themselves into egg and voluntarily combined with the yolks. peaks is almost unbelievable but go with it , thisWhilst it is how the first f luffy omelette was born!

The Big Bluff Omelette

Serves 1 2 size 6 or 7 eggs 2 tablespoons water Salt and pepper to taste 1 tablespoon butter or margarine 6 oysters (Bluff or Pacific) Lemon or lime halves
Nutrition Average per serve 1406 Energy (KJ) 24g Protein 1.5g Carbohydrate 26.5g Fat - Total - Saturated 13g 776mg Sodium

ther in a bowl until blended. Whisk eggs, water and seasoning toge 1. or margarine until very hot In a 26cm (or similar) pan heat butter 2.  but not smoking. Pour in egg mixture. cooking mixture from the Use a spatula or egg slice to push the 3.  n tilt the pan so that the edge towards the centre of the pan.The e. runny mixture fills the hole youve mad the pan until nd arou them fill and s hole Repeatedly dig 4.  moist.Takes about the mixture is no longer runny, but still 20 seconds. lette if youre right Place oysters on the left side of the ome 5.  ed.Then fold the unfilled handed and the right if youre left hand with the spatula. side of the omelette over the filled side favoured hand and a Set aside the spatula.Take the pan in your 6.  n so that the omelette plate in the other; tip the pan upside dow lemon or lime halves. falls gently on to the plate. Serve with

I,m not going to pretend I,ve ever been an oyster fisherman. One look at my delicate complexion and soft hands would expose that untruth and as you,ll be aware by now, all of the oth er stories in this book are strictly true. I have been to the Bluff Oy ster Festival though, a great event an d an opportunity to try out your excellent warm coat. Pure, delicious, natu l food s shouldn,t be messed with so this ra re cip e ca water, fresh oysters, salt lls for eggs, and pepper. Enjoy it as is or add some of the classic oyster accompaniments to taste such as lemon or e, Worcestershire sauclim tomato and cheese. e,

Serves 1

The Alexandra Omelette

Nutrition Energy (KJ) Protein Carbohydrate - Sugars Fat - Total - Saturated Sodium Average per serve 1707 19g 17g 17g 29g 15g 274mg

2 size 6 or 7 eggs 2 tablespoons water 1 tablespoon butter or margarine (400g) can apricots in clear juice, drained cup quark or natural yoghurt Icing sugar to dust

1.  Whisk eggs, water and season ing together in a bowl until blended. 2.  In a 26cm (or similar) pan hea t butter or margarine until ver y hot but not smoking. Pou r in egg mixture. 3.  Use a spatula or egg slice to pus h the cooking mixture from the edge towards the cen tre of the pan.Then tilt the pan so that the runny mixture fills the hole youve made. 4.  Repeatedly dig holes and fill the m around the pan until the mixture is no longer runny, but still moist.Takes about 20 seconds. 5.  Place apricots on the left side of the omelette if youre right handed and the right if you re left handed.Then fold the unfilled side of the omelet te over the filled side with the spatula. 6.  Set aside the spatula.Take the pan in your favoured hand and a plate in the other; tip the pan upside down so that the omelette falls gently on to the plate.

Some of the f inest stone fruit in the world comes from Central Otago. Rover, Chief and I were earning a few dollars picking stone fruit some years ago; not that they are actually very good at picking stone fruit, or any, fruit for that matter, they re really just , along for the ride. We d bake ourselves in the hot sun which is why I started wearing a yellow suit to take the attention away from my glowing face. Since those times, grilled stone fruit has become a f irm favourite, and of course, the omelette is the rightful place for every worthy food.

The Coastal Classic Omelette

Serves 1 2 size 7 eggs 2 tablespoons water Salt and pepper Minced chilli to taste 1 tablespoon butter or margarine - cup filling - cockles, mussels, diced red pepper, bacon or tomato
Nutrition Energy (KJ) Protein Carbohydrate Fat - Total - Saturated Sodium Average per serve 2892 34g 2.3g 28g 12g 543mg

1.  Whisk eggs, water and seasoning (including chilli to taste) together in a bowl until blended. 2.  In a 26cm (or similar) pan heat butter or margarine until very hot but not smoking. Pour in egg mixture. 3.  Use a spatula or egg slice to push the cooking mixture from the edge towards the centre of the pan. Then tilt the pan so that the runny mixture fills the hole youve made. 4.  Repeatedly dig holes and fill them around the pan until the mixture is no longer runny, but still moist.Takes about 20 seconds. 5.  Place all of the fillings on the left side of the omelette if youre right handed and the right if youre left handed.Then fold the unfilled side of the omelette over the filled side with the spatula. 6.  Set aside the spatula.Take the pan in your favoured hand and a plate in the other; tip the pan upside down so that the omelette falls gently on to the plate.

The Omelette Guy and Mo lly Malone are not related, al th ou gh and love shellf ish. I do , we both sing wheelbarrow. I did ha n t even own a I think I must have beve one once but I kept breaking out in en allergic to it; picked it up, and so I a sweat when I sold it. Well, Rover, Chief and I have been involved in ra kin g from Otago to Whangar cockles a load of molluscs! It,sei, what work so understandab hard ly we weren,t involved for lon g. Wonderful New Zealand shellfish teams up beautifully w ith omelettes. Cook the cock our mussels to your liking anles and add them as a filling on d then or with red peppers, ba their own con or tomato.

Hole in the Rock, Bay of Islands

The Paihia Pesto Omelette

Serves 1
per serve 2 size 6 or 7 eggs 3079 (KJ) 2 tablespoons water Energy 41g Salt and freshly ground pepper to taste Protein 35g Carbohydrate 48g 1 tablespoon olive oil Fat - Total - Saturated 17g 1 tablespoon pesto 1046mg Sodium medium ciabatta, toasted tomato, sliced 1 - 2 tablespoons grated mozzarella cheese Fresh basil and tomato for garnish Nutrition Average

Here , s a little something from my time on the Ligurian coast of Italy. Picture the big mansion, fast speed boat, beautiful young lady, the wonderful food and wine, the designer clothes. That, s right, we could see all of this from the windows of our combi van. I , m usually the one who imparts omelette wisdom and creativity to thronging hordes of fans, but here the Genovese claim to have come up with their own omelette recipe.

Hard to believe, but they also lay claim to some other Kiwi classics like pasta, pizza and even the latte.

Whisk eggs, water and seasoning together in a bowl 1. until blended. In a 26cm (or similar) pan heat oil until very hot but not 2.  smoking. Pour in egg mixture. Use a spatula or egg slice to push the cooking mixture 3.  from the edge towards the centre of the pan.Then tilt the pan so that the runny mixture fills the hole youve made. Repeatedly dig holes and fill them around the pan until 4.  the mixture is no longer runny, but still moist.Takes about 20 seconds. Place pesto in the middle and fold edges in to cover. 5.  Slide the omelette from the pan on to the ciabatta.Add 6.  tomato, sprinkle with cheese and grill. Garnish with fresh basil and tomato.

The High Country Roast Omelette

Serves 2 2 size 7 eggs 1 tablespoon mint sauce 1 tablespoon chopped fresh mint 1 tablespoon butter, margarine or oil 1 lamb backstrap, chargrilled and roasted
Nutrition Energy (KJ) Protein Carbohydrate Fat - Total - Saturated Sodium Average per serve 1035 22g 1.6g 17g 8g 213mg

Whisk eggs, water and seasoning together in a bowl 1. until blended. In a 26cm (or similar) pan heat oil, butter or margarine until 2.  very hot but not smoking. Pour in egg mixture. Use a spatula or egg slice to push the cooking mixture from 3.  the edge towards the centre of the pan.Then tilt the pan so that the runny mixture fills the hole youve made. Repeatedly dig holes and fill them around the pan until the 4.  mixture is no longer runny, but still moist.Takes about 20 seconds. Slide the omelette from the pan on to a plate. Place the 5.  lamb at the edge of the omelette and roll up. Trim the edges, cut in half and serve with roast potatoes, 6. steamed carrots, beans and gravy.

It , s a well known fact tha , working the high country yo t if you re u need to take the right supplies in with you, horseback, by helicopter or whether on on foot. You need a good fr g pan, a little oil, some eggs and then yin a wh ole stuff like dogs, blankets, be heap of er, f ire lighters, whistles etc. Ok, Southern Ma Guy are not the same pers n and Omelette admit that lamb for me looon. I freely and is much less active thaks less woolly n the high country version. In honour of the his y an d pioneering spirit that makes thistor co un tr Omelette Guy and Southern y great, the Man combine, not in a Dancing , With The Stars sort of way, but to pay a succulent, tender tribute.

The Jafa Omelette

Serves 1 2 size 6 or 7 eggs 2 tablespoons cold coffee 1 tablespoon oil, butter or margarine 1 orange, segmented 2 - 3 tablespoons chocolate sauce Icing sugar to dust
Nutrition Energy (KJ) Protein Carbohydrate Fat - Total - Saturated Sodium Average per serve 1758 13g 32g 26g 6g 197mg

Historically the Jafa (pronounced Jaa Faar) were a simple, cav e dwelling people. They enjoyed the basic pleasures of life. Carefree, with few possessions, they were oblivious to the materialistic cravings of other tribes. A simple diet of eggs, orange chocolate and frothy coffees,provided them nourishment for their laid back lifestyle. The Jafa was revere by all other tribes in the country d wh wished that they too were as o uninhibited and wise. We , ve taken those simple ingredients and turned them into a lovely desser t. NB: this version of Jafa history is not widely known and may differ from other versions.

Whisk eggs, water and coffee together in a bowl until blended. 1. In a 26cm (or similar) pan heat oil, butter or margarine until very 2.  hot but not smoking. Pour in egg mixture. Use a spatula or egg slice to push the cooking mixture from 3.  the edge towards the centre of the pan.Then tilt the pan so that the runny mixture fills the hole youve made. Repeatedly dig holes and fill them around the pan until the 4.  mixture is no longer runny, but still moist.Takes about 20 seconds. Place orange segments and chocolate sauce on the left side of 5.  the omelette if youre right handed and the right if youre left handed.Then fold the unfilled side of the omelette over the filled side with the spatula. Set aside the spatula.Take the pan in your 6.  favoured hand and a plate in the other; tip the pan upside down so that the omelette falls gently on to the plate.

kee OMeara The Pu-rou nds

Serves 8 as pass 3 tablespoons olive oil 2 potatoes, peeled and thinly sliced 3 size 7 eggs Salt and pepper 1 tablespoon minced garlic Chopped cherry tomatoes or red onion rings
Nutrition Energy (KJ) Protein Carbohydrate Fat - Total - Saturated Sodium Average per serve 415 3g 5g 7g 2g 3244mg

fry pan, add the 1. Heat the oil in a 26cm oven-proof potatoes and cook until just soft. of the pan. 2. Spread the potatoes over the base ic, salt and pepper 3. Beat the eggs together with the garl and pour over the potatoes. is set.* 4. Continue cooking until the mixture rd. boa ing cutt a 5.Turn out on to 6. Cut into pieces and top with chopped cherry tomatoes or red onion rings.
under a *The mixture can be browned ional). (opt e stag this at preheated grill

Being half Irish, half Welsh and half Scottish myself, it was an ea sy fr ien ds t I struck up with the chatty Irishma hip , Metha n, O ar a one of the bubbliest characters I , d met on my travels. We were digging pota s in Counties. Chatting away, we were, well toe ac tu all y O , Meara was doing most of the talking , word in edgeways. He had I couldn t get a like a machine gun and his a staccato delivery as quickly as he gathered hands moved just the earth. My mind startedthe tubers from dreamland, omelette dreamlato drift off into and a vision of a new omele nd of course, wonderful new omelette tha tte appeared, a at parties. People would ch t would be eaten at, holding a drink in one hand and a slice of the Pukee O , Meara in the other. Wild, exagge rated stories would be told. I must have subconsciously brought po tatoes into the recipe and named it after my leprechaun like buddy. A modern classic born out of the rich potato fields of Pukekohe!

I clearly remember lying under a tree in the corner of the paddock sinking my teeth into a freshly picked cob of corn. I really savoured the moment as the milky corn juice dripped off the end of my chin. It was then that I saw a couple of guys walking my way through the tall rows of corn. Being a sociable, generous spirited sort of guy, I invited them to share in the succulent corn. Now this is where the afternoon took an unexpected turn. Apparently, so they said, if I , d wanted to enjoy the corn, I should have bought some and eaten it at another place (I , ve had to paraphrase their comments). Well, I learned my lesson; if you want to eat corn at the side of a paddock, don, t draw attention to yourself by wearing a bright yellow suit. Try this BBQ recipe, no matter where you get your corn, it, s delicious. Come On The Bay!

The Bay BBQ Fritter

Serves 4 1 cup flour 1 teaspoon baking powder teaspoon baking soda Salt and freshly ground pepper to taste 3 size 7 eggs cup milk 2 tablespoons olive oil 1 cup drained corn kernels cup grated courgette Oil spray
Nutrition Energy (KJ) Protein Carbohydrate Fat - Total - Saturated Sodium Average per serve 1185 10g 30g 13g 2.6g 261mg

Preheat the hot plate on the barbecue. 1.  Sift the flour, baking powder and baking soda together 2.  into a bowl, add the salt and pepper. Beat the eggs and milk together, add the oil and mix 3.  into the flour mixture. Add the corn and courgette. 4. Spray the hot plate with a little oil. 5.  Place tablespoons of the mixture on the hot plate, cook 6.  2 - 3 minutes, turn and cook the other side. Serve with salad and a tangy tomato or red pepper sauce. 7. 

make it quick... make it easy... make it local...

make it eggs

Eggs, eaten on a daily basis, can add many essential vitamins, minerals and nutrients to fuel your body and help maintain good health.
Eggs have the highest quality protein of all foods. Protein is important for cell and tissue generation. Eggs are a good source of Vitamin D. Few foods contain this important nutrient.Vitamin D is vital to maintain teeth, bones, the immune system and also the absorption of calcium. Egg yolk is a natural way of attaining Vitamin E, a powerful antioxidant that aids in maintaining red blood cells. Eggs provide folate,Vitamin B12 and help prevent iron deciency. Egg yolk contains Zinc which helps the body sustain a strong immune system and is good for eyes and skin. Egg yolk contains the antioxidant Lutein which can help preserve the ageing eye against macular degeneration. Eggs contain Choline which plays an essential role in the development of brain function and memory. For vegetarians and non-meat meals, eggs are a great alternative providing many of the nutrients meat can.

Any time is an egg time - and this new recipe book explores simple and innovative ways to use this wonderful and versatile natural whole food - for a quick and easy meal. Enjoy!
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For more egg facts, tips and recipes visit www.eggs.org.nz

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RRP $3.95 incl GST Copyright 2008