11 Dec Good Egg, South Melbourne
Melbourne loves its brunch with eggs, but there are currently none that focus solely on this golden treasure, despite all the ogling over #yolkporn. Not only does Good Egg fill this niche, it does it using truly free range eggs that are so prized that they’re also used by Daylesford’s Lake House, and have won a Delicious state produce award. Said farm is Real Eggs, where chickens are kept happy and healthy, living in a density of only 8 chickens per hectare. It must be like nirvana, considering eggs can still be classified as ‘free range’ at a density of 10,000 per hectare. Uncaged and unfenced, the chickens have guard dogs and sheep as companions. It’s a mixed farming enterprise – a synergistic relationship where chickens fertilise the soil for the grass, and sheep keep the grass short for the chooks. Unstressed and free to roam and lay as they please, egg yield is lower than those of battery hens. But it’s worth it. The ultimate result are eggs with a more vibrant, yellow colour, a cleaner, crisper taste, and higher nutritional density. Win-win for all involved.
Back at Greg Bremner and Nick Devereux’s Good Egg, the egg theme is obvious, from the bright yellow colour scheme, to the sweets like a meringue and lemon curd faux fried egg. Maple cured free range bacon is sourced from Western Plains, and it’s also nitrate and preservative free. Challah buns are from Woodfrog Bakery.
Scotched eggs are made using pork and fennel, with a roasted tomato sauce, or for the vegetarians, a falafel mix coated in panko is used instead. I find the falafel mix a tad dry, though there’s the harissa and tahini to moisten it.
There are egg salads, like the Niche, which is light and fresh, containing a soft boiled egg, baby cos, olives, chat potatoes, green beans, red onions, smoked cherry tomatoes and a tarragon vinaigrette. A standout amongst the salads is one of Japanese inspiration. It’s one with a miso soft boiled egg, broccolini, tasty red rice and spiced yoghurt. Tamari roasted nuts and seeds add bite, and there’s plenty of umami here.
Buns are available too, and there’s the classic bacon and cheese, and also a burger with wagyu patty, cheddar, confit onions, BBQ sauce and mayo. Sauces are made in house, and the recipes include interesting additions like cola, coffee and maple. If you like egg salad, you can get it in bun form here, with the Sal and its mustard aioli, watercress, rocket and capers. Add in anchovies for a salty, fishy twist. The highlight for me is the fresh and healthy Avo bun, with its sliced avocado, roast corn salsa, jalapenos and lime aioli. The corn chips included amongst the fillings provides an exciting crunch.
Be a good egg. Get your egg fix from Good Egg, and rest assured that you’re making an ethical choice that’s better for you too.
Disclaimer: I was invited to Good Egg as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time
303 Coventry Street
South Melbourne, VIC, 3205
(03) 9939 4239