You may wonder how we manage to have fresh eggs. Antarctic chickens? How do they have fresh eggs all year in Antarctica? Even I was thinking, as a concerned chef, how will we have fresh eggs all year?
Eggs are a very important resource when having to prepare an unlimited variety of delicious foods. Powdered eggs and frozen egg pulp play a very important role in Antarctic cuisine.
Fresh eggs are so much more important than any other egg substitute. Without fresh eggs, what desperate state would our brave expeditioner be in — if there are no eggs to poach, fry or griddle for brunch? How are they possibly going to survive all year without eggs Benedict or eggs Florentine?
Lucky we have a very good solution for this problem (without any use of Antarctic chickens). The eggs are from a local farmer in Tasmania (where we ship off from), and of the highest quality — they are sprayed in food grade oil, twice. The oiled eggs are turned regularly and have a great chance of being perfectly fine to use for the whole year. I, as a professional food handler, still find this an amazing feat. As pictured below, you can see that even these eight month old eggs cook better — fried and poached — than some bought fresh from the supermarkets back in Australia and taste fantastic. All eggs are cooked perfectly runny in the middle and are delicious.
The Casey brunch, served on Wednesday and Saturday mornings, consists of all the usual suspects you would find on a breakfast buffet as well as homemade English muffins, eggs Benedict or eggs Florentine, sweet muffins, cupcakes, friands or pancakes, hash browns or wedges and homemade crumpets — and whatever other delights I can dream up or get requested.