Way back in 2010, I wrote an entry about Safegg, introducing the whole concept of egg pasteurization and its benefit.
Without getting into too much details, egg pasteurization is a process where shell eggs go through to remove 99.9% of bacteria, including salmonella, staphylococcus aureus, escherichia coli, coliform, yeast and fungus. This extends the shelf life of eggs, and also make it much safer for consumption. The pasteurization is done with heat, time, and clean natural water.
order via website, shipped chilled straight to your home
You could already buy Safegg from major premium supermarkets here in Malaysia, but now, you can also do it with your finger tips via https://eggshipper.com.my. The shipment is done in containers that preserve it’s chilled temperature to ensure safety, they’ve even came up with a pretty unique packaging system to ensure that the eggs are secured.
Additionally, they’ve also expanded the offering from purely raw pasteurized eggs with a few more additional egg products. Let’s look at them.
Tsukimi Onsen Egg, ready to eat straight from fridge
First and most interesting for me is the Tsukimi Onsen Egg. For those who hasn’t tried this before, it is typically found in Japanese restaurants and sometimes served with their version of spaghetti.
This version comes with small packets of bonito sauce as well. You can eat it up and eat with the sauce, or if you’re like me who doesn’t mind eating them chilled, then it’s practically zero prep time! So tasty too!
onsen egg & ajitsuke egg to spice up instant noodle at home
There are also three types of marinated eggs you can get via the website.
The Ajisuke Tamago is one of my favorites, with runny yolk that carries a hint of sweetness, they’re best as is, or you can plop one into your instant noodle and immediately have it upgrade to almost restaurant quality affair (at least visually speaking, isn’t it?).
herbal tea & star anise eggs too, plus the best egg gadget!
For those who prefer to have non-runny egg yolks, the Telur Bunga Lawang & Herbal Tea Eggs maybe your calling.
The Bunga Lawang (star anise) eggs have a star anise broth that gives it a unique tasting note, while herbal tea egg is something that most of us are familiar with its cinnamon and Chinese herbal aroma.
If you’re like me and enjoy the convenience of online shopping, head over to https://eggshipper.com.my and check them out. For a limited time, you’ll get the best egg related Malaysian invention of all time, the “egg boiler” for free with a single receipt of RM 30 and above.
Egg, telur, 蛋， easily one of the most important foods in our everyday diet. We gotta respect the first prehistoric human who looked at the egg and said “I’m gonna eat that liquid chicken!”
From that fateful day many thousands of years ago until very recently, the production, preparation, and consumption of eggs hasn’t really changed that much. Until now..
so when is an egg not an ordinary egg?
But before we get to that, here’re some trivia on eggs that you might find interesting:
- Malaysians eat an aeverage of 305 eggs per person per year
- The longest throw of a fresh egg without breaking it is 98.51 meters
- The older the hen, the larger the egg
- A fresh egg will sink in water while an older egg will stand up.
- The average hen will lay an average of 300-325 eggs a year, taking 24-26 hours to lay a single egg
- A raw egg will wobble and a cooked egg will spin freely if you spin it
- It is estimated that there are 4.93 billion egg-laying hens in the world. China is the world’s largest egg producer with approximately 20.25 million tonnes
- The only pasteurized eggs sold in Malaysia are “Safegg” from Safe Food Corporation, available now at all leading hypermarkets
Healthy Living talk show, and the launch of Safegg
Last week I was invited to attend the “Healthy Living” talk show with the launch and cooking demonstration of Safeegg, which brings us to the latest method of egg production and preparation – pasteurized shell eggs.
The talk show and speeches were given by YB Datuk Hajjah Rohani Haji Abdul Karim, the deputy minister of Agriculture and Agro-Based Industry, Yong-Sik Cho, CEO of Safe Food Corporation (SFC), Professor Gulam Rusul Rahmat Ali, University Sains Malaysia, and Maverick Lee, MD of SFC, and Mr. Kong Vee Hong, GM of SFC (I went to uni with him back in the States!)
the nasty Salmonella bacteria
The picture above shows the nasty Salmonella bacteria under electron microscope, this is the very bacteria that infect 142,000 Americans and causes some 30 death yearly. Basically one of the major causes of food poisoning that leads to diarrhea, dehydration, and in more severe cases, death.
This nasty stuff can be found in contaminated egg whites, you don’t really want to mess with it.
Safegg live cooking demonstration
To be honest, before attending this event, I didn’t even know that pasteurization of shelled eggs even existed. The technology is actually from Korea to treat bacteria at low temperature, without the need of chemicals. During the process, the eggs are also coated with a protective layer of food grade mineral oil to prevent cross-contamination and keep the eggs fresh longer.
Through this method, harmful salmonella bacteria are killed but the nutritional value and tastes of the eggs remain.
The tell tale sign of a pasteurized egg is that the egg white appears to be slightly opaque instead of completely transparent.
the eggnog was absolutely fantastic
After the show, we proceeded to the Safegg cooking demonstration where I helped myself to a few omelete, “mata kerbau”, desserts, and that addictive eggnog. They were delish!
Safegg is now available at all major hypermarkets in the country.