Hong Kong protester gets 21 months in prison for throwing eggs as city’s judiciary comes under pressure to take hard line

In handing down her sentence Thursday, Magistrate Winnie Lau said that while “an egg is not a weapon of mass destruction,” the throwing of such items at a police station provoked “discontent” with the force, undermined officers’ law enforcement actions, and endangered society, according to public broadcaster RTHK.
The large number of prosecutions, as well as pressure for tough sentences, has put judges in a delicate position, particularly as Beijing has tightened its grip on the semi-autonomous city this year. In July, Chinese authorities introduced a national security law for Hong Kong, bypassing the city’s legislature to criminalize secession, subversion and collusion with foreign forces.
Judges seen as overly lenient or sympathetic toward protesters have come in for criticism from Chinese state media and pro-Beijing newspapers in Hong Kong. Writing in the state-run China Daily in September, one commentator said that “in theory, judges must not take political sides in a court of law, but in Hong Kong many members of the public now see some judges as ‘yellow judges’ who practice political favoritism for offenders from the opposition camp.”
In a statement this week, the Hong Kong Bar Association said it “deplores irrational and unrestrained attacks on the Judiciary and members of the Judiciary” and urged media to stop speculating on the political beliefs of judges.
Some judges have also come under fire for showing alleged bias against protesters. In May, Chief Justice Geoffrey Ma removed District Court judge Kwok Wai-kin from protest cases after he described a man who had stabbed three people at a pro-democracy “Lennon wall” as a “victim” whose livelihood had been affected by people “behaving like terrorists.”

“Judges have a responsibility under the Basic Law, owed to the community, to exercise independent judicial power by adjudicating on cases fairly and impartially, without fear or favour,” Ma said in a statement.

Hong Kong has long prized its independent judiciary and rule of law, characteristics which set the city apart from mainland China, where courts are subject to the whims of the ruling Communist Party, and some 99% of cases end in a guilty verdict.

This independence has become all the more important as political dissent has been increasingly curtailed by the new security law. Last week, the entirety of the democratic opposition resigned from the city’s legislature after authorities in Beijing moved to expel several lawmakers.
Meanwhile, RTHK reported Thursday that the Hong Kong government would soon require all civil servants to swear an oath of allegiance.
And there are signs Hong Kong may be moving toward a more-politicized judicial system too. Since the 2014 Umbrella Movement, during which large numbers of mostly young people came out in support of increased political representation, the government has been accused of waging “lawfare” on activists and protesters, bringing large numbers of prosecutions and demanding tough penalties. The Beijing government has also intervened in several cases in recent years, exercising a previously rarely-used constitutional power to rewrite the city’s laws.
Earlier this month, Zhang Xiaoming, one of the top Chinese officials in Hong Kong, said that “reforms” were needed for the city’s judiciary, and that “the word ‘patriotism’ should be added before the core values ​​of democracy, freedom and human rights advocated by Hong Kong society.”

“We must defend the city’s rule of law, but we must also safeguard the national constitutional order,” Zhang said, adding that many “problems” had been exposed in the city’s de facto constitution that needed to be addressed.

Speaking during her annual policy address on Wednesday, Hong Kong’s Chief Executive Carrie Lam said the national security law was already having the desired effect.

The law had been “remarkably effective in restoring stability in Hong Kong,” she said, and had brought an end to protests.

Lam added that the city’s Department of Justice “will continue to showcase that Hong Kong remains a neutral and effective international legal hub”, but also announced a new bill that will allow local courts to “deal” with lawmakers who might break the oath-taking process when being sworn in as legislators.

The national security law has already greatly altered the judicial system, creating specialized courts for hearing sensitive cases and allowing for some defendants to be transferred to the mainland for trial.

In September, a veteran Australian judge resigned from the city’s Court of Final Appeal. James Spigelman, who did not respond to a request for comment, told Australia’s public broadcaster ABC at the time that his decision was “related to the content of the national security legislation.”

Many distinguished foreign jurists sit on the CFA as non-permanent judges, bringing both legal expertise and a sheen of independence to the court, long seen as the final bulwark against pressure from Beijing.

That may shift as a result of the law, however. Chinese officials previously expressed skepticism about whether foreign judges could be trusted to hear national security cases, while in a report this month, British Foreign Secretary Dominic Raab said he had begun consultations on whether it was appropriate for UK judges to continue to serve on the court.

“Hong Kong’s independent judiciary is a cornerstone of its economic success and way of life,” Raab wrote. “The National Security Law provides that Hong Kong’s Chief Executive, rather than the Chief Justice, will appoint judges to hear national security cases. In addition to the provisions in the National Security Law that allow the mainland authorities to take jurisdiction over certain cases without any independent oversight, and to try those cases in the Chinese courts, this move clearly risks undermining the independence of Hong Kong’s judiciary.”

He added that London will “monitor the use of this requirement closely, including its implications for the role of UK judges in the Hong Kong justice system.”

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Eggs and Soldiers – Healthy Little Foodies

Eggs and Soldiers – Soft boiled eggs (dippy eggs) with buttered toast fingers.

Child Dipping Toast Soldier into Yolk of Dippy Egg

Eggs and soldiers is a name given to soft-boiled eggs, served in an egg cup, with strips of buttered toast for dunking in the yolk. It is a much-loved breakfast for kids and adults alike.

What’s to Love about Eggs and Soldiers

  • FUN – The name, the egg cup, getting to cut the top off the egg and of course, dipping.
  • NUTRITIONAL – Eggs are an excellent source of iron and are a nutritious source of protein, fat, Vitamins A, D, E, B12 and choline. (1) Served with a mix of toast and vegetable soldiers it is a very balanced breakfast.
  • VERSATILE – Perfect for breakfast but equally good for lunch or a quick weeknight dinner.
Child Cutting Top off Egg in Egg Cup (From a Plate of Egg and Soldiers)

Are Soft Boiled Eggs Safe for Children?

It is possible for eggs to become contaminated by the food poisoning bacteria Salmonella. Anyone can be affected by Salmonella, but certain people are at greater risk of severe illness including pregnant
women and young children (under 5 years).

Salmonella is killed instantly at 74oC so eggs become safe by cooking them properly but raw and undercooked eggs can be a risk. Guidelines differ from country to country. For this reason, you are best to follow the advice from where you live.

The NHS (UK) state that eggs are safe for young children, even if only lightly cooked, as long as the eggs are hens’ eggs and they have a red lion stamped on them, or you see a red lion with the words “British Lion Quality” on the box.

Australian Eggs mention that eggs should be cooked until the white is set and the yolk begins to thicken. Soft-boiled eggs are fine as long as the yolk isn’t completely runny.

The USDA recommend that eggs be cooked until yolks are firm and that soft-cooked eggs with runny yolks are not safe for children to consume.

How to Make Perfect Soft Boiled Eggs

Collage of 4 Images Showing Process Steps to Cooking Soft Boiled Egg. 1) Add Eggs to Pan Cold Water 2) Bring to Boil 3) Simmer 4 MIn 4) Run Eggs Under Cold Water

A boiled egg is so simple, yet so easy to get wrong. It’s a science, with many variables that can change the end result. (Egg size, no of eggs in the pan, pan size, type of cooktop, altitude…etc).

For eggs and soldiers, you want to cook the egg just long enough to give firm whites but soft yolks. I find this takes four minutes of simmering but this time may differ slightly depending on the variables above. Here is how I make perfect dippy eggs every time…

  1. PLACE EGGS IN COLD WATER: Add your eggs before you start boiling. Avoid overcrowding the pan, you want to make sure the eggs fit in the saucepan in a single layer.
  2. BRING TO A BOIL: Do not start the timer until the water is at a full boil. A timer is crucial to get consistent eggs every time. Don’t just glance at the clock
  3. SIMMER: After the water comes to a boil, reduce to a light simmer and simmer for 4 mins.
  4. RUN UNDER COLD WATER: To stop the cooking process. Add to egg cup and serve straight away.

If you are making eggs all the time or can’t get the timings quite right then I recommend using an egg cooker (it does all the hard work for you.) This is probably the most used appliance in my house.

Alternative “Soldiers”

Buttered toast fingers are traditional “soldiers” but mixing it up can add variety (and some extra veggie goodness). Why not try…

  • Asparagus Spears
  • Bell Pepper (Capsicum) Strips
  • Carrot Batons
  • Sugar Snap Peas
  • Roasted Sweet Potato Strips
  • Broccolini
  • Mashed avocado on toast fingers
Asparagus Spear Dipped into Egg in Egg Cup

Frequently Asked Questions

What if you don’t have egg cups?

1) A shot glass can work in place of an egg cup.
2) Fill a ramekin with a few tablespoons of rice and nestle the egg inside.

Can you use any bread to make soldiers?

Yes, any bread will work. Just toast and cut into fingers.

Do you need to add anything to the water when you boil eggs?


You May Also Like…

Have you tried this recipe? I love receiving your feedback. Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.

Asparagus Spear Dipped into Egg in Egg Cup

Eggs and Soldiers

Soft boiled eggs with buttered toast fingers (or vegetable alternatives).


  • Place eggs in a saucepan and cover with cold water.

  • Place the pan over medium/high heat and when the water reaches a boil, start the timer so you can precisely time the cooking process.

  • Reduce to a gentle simmer and cook the eggs in the saucepan for 4 mins, this will produce an egg where the white is fully set and the yolk is thick and runny. (Cook for longer if you prefer a firmer yolk 5-8 mins (8 mins being hard boiled)

  • As the eggs are cooking, toast the bread, butter and cut into strips.

  • Use a large slotted spoon to remove the eggs from the water and run under cool water to stop them from cooking.

  • Set the egg into an egg cup. To remove the top, use the edge of a knife to gently tap all the way around the top of the egg. Pull the top off

Recipe Notes

  • Do not start the timer until the water has come to a proper boil.
  • If cooking more than two eggs, make sure your eggs fit in the saucepan in a single layer
  • Want to up your child’s veggie content? Why not try serving carrot sticks, asparagus spears, sugar snap peas, cucumber fingers or roasted sweet potato fingers as “soldiers”.
  • Egg size, pan size, no of eggs, cooker type and altitude may affect the cooking times, you may find you need to cook for slightly longer / shorter time than suggested.
  • Don’t have an egg cup? Why not try a shot glass or nestling your egg in a ramekin filled with rice.

NOTE: Salmonella is killed instantly at 74oC so eggs become safe by cooking them properly but soft eggs can be a risk. Guidelines differ from country to country. For this reason, you are best to follow the advice from where you live (see above post for more information on UK, AUS & USA)

  • Make It Dairy Free: Skip the butter or use a dairy-free spread
  • Make It Gluten-Free: Use gluten-free bread or one of the soldier alternatives. 

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition Facts

Eggs and Soldiers

Amount Per Serving

Calories 259
Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g35%

Cholesterol 345mg115%

Sodium 327mg14%

Potassium 172mg5%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 2g2%

Protein 14g28%

Vitamin A 675IU14%

Calcium 88mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.


  1. Victoria State Government, Better Health Channel, Eggs, Accessed 17 Nov 2020 <<https://www.betterhealth.vic.gov.au/health/HealthyLiving/Eggs>>
  2. NHS, Foods to avoid giving babies and young children, Accessed 16 Nov 2020 <<https://www.nhs.uk/conditions/pregnancy-and-baby/foods-to-avoid-giving-babies-and-young-children/>>
  3. Australian Eggs, Eggs for Babies and Children, Accessed 16 Nov 2020, <<https://www.australianeggs.org.au/nutrition/babies-and-children/>>

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Eggs Benedict | RecipeTin Eats

Eggs Benedict, made easy! Featuring my no-compromise Easy Method for Poached Eggs and a 90-second Foolproof Hollandaise Sauce.

But if it all sounds too daunting for a sleepy Sunday morning, take the easy way out and prepare the poached eggs and Hollandaise Sauce up to 2 days ahead. They both reheat perfectly!

Eggs Benedict

The great brunch favourite has finally arrived! Truthfully, I didn’t want to publish this without also sharing Poached Eggs and Hollandaise Sauce at the same time, and it’s a LOT of work to do all three which is why I’m releasing this months later than I promised.

Logic would prevail that I should have shared the Poached Eggs and Hollandaise Sauce separately. And while both are what I call Life Essential recipes, they don’t exactly make you jump up and down with excitement on their own, do they?

At least, not compared to seeing THIS:

Eggs Benedict on a plate showing runny yolk inside

*Knees, weak*

And so, I persevered. All 3 must go out together – and they have arrived!

Eggs Benedict – The four parts

Here are the 4 components that make up Eggs Benedict:

  1. Poached Eggs – while this recipe contains the directions for poached eggs, for an explanation of specific things I call for in the recipe (such as using fridge cold eggs, straining the eggs), see the separate Poached Eggs recipe for details;
  2. Hollandaise Sauce – this is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs. I use a really easy blender stick method that takes 90 seconds flat with exactly the same quality! 90% faster and foolproof;
  3. Ham, bacon or smoked salmon – traditionally, Eggs Benedict were made with what’s called “Canadian Bacon” in the US, which is the eye of bacon sold in Australia (ie the oval part, not the streaky, fatty part). However, over the years, all sorts of variations have evolved and here in Australia, the ham version is more common than bacon (bonus: it’s easier to cut through and eat). Smoked salmon is very popular (my personal favourite!). More variations: crab or lobster meat for very fancy options, bound together with a bit of mayonnaise and perhaps a squeeze of lemon. 
  4. English muffin – this is the traditional bread used for Eggs Benedict, but nowadays, especially with the evolution of the trendy bistro crowd, all sorts of fancy bread is used. Currently, brioche is all the rage – and not just yellow brioche, I’ve had it with jet black-coloured charcoal brioche too! (Which BTW, tastes exactly the same – it just looks cool, I suppose!).

Hollandaise Sauce

How to make Eggs Benedict

Eggs Benedict isn’t hard, it’s just about the order in which things are cooked so it all comes together while everything is warm. So here’s the order in which I make things:

  1. Prepare all the ingredients and get the water boiling for the poached eggs;
  2. Heat the oven on low to keep the English muffins and cooked bacon warm;
  3. Cook bacon – If using bacon, cook the bacon at this stage then place in the oven to keep warm in a small baking dish covered with foil. If using ham, just put into the oven to warm up – nobody wants cold ham with warm-everything-else for their Eggs Benedict!
  4. Toast the muffins then place in the oven to stay warm;
  5. Make Hollandaise Sauce – my method takes 90 seconds flat, and it will stay warm for 15 minutes. Even at room temp is fine – you just don’t want it cold;
  6. Poach the eggs using my Easy Method so you can make 8 eggs in 2 batches (so there will be no need to reheat). If you want to use the traditional Whirlpool Method, you will find the directions in my Poached Eggs recipe, but just be mindful that it takes experience to make multiple eggs at the same time with this technique!
  7. Assemble – place muffins on serving plates, top with ham/eggs/smoked salmon, then a poached egg. Spoon over Hollandaise sauce and serve!

Also, both the poached eggs and Hollandaise Sauce can be made up to 2 days ahead and reheated – directions are in the recipe card notes.

Poached Eggs on a plate

How to make EASY Hollandaise Sauce

So, first up – Hollandaise sauce – my easy foolproof way! You will need a tall glass, jug or similar that the blender stick head fits in – it must reach all the way down to the base. I’m pretty sure most blender sticks come with a jug or milkshake-maker cup – but I have no idea where mine is!

Immersion blender stick Hollandaise Sauce - easy way to make Hollandaise Sauce

Then here’s what you need to make Hollandaise Sauce, and how to make it:

Ingredients in Hollandaise Sauce

How to make Hollandaise Sauce

  1. Separate eggs;
  2. Melt butter;
  3. Blitz yolks with cayenne pepper, lemon juice, salt and water (for thinning);
  4. Pour in butter slowly over 45 seconds while blitzing constantly;
  5. After the butter is in, move stick up and down to blend thoroughly for another 10 seconds;
  6. Voila! Perfect Hollandaise Sauce for your poached eggs!

BONUS: Can be made ahead and reheated.

Pouring Hollandaise Sauce over Eggs Benedict

How to make poached eggs – my Easy Method

The steps explained below are for my Easy Method for making poached eggs that even beginners can use. For the traditional Whirlpool Method, please see the Poached Eggs recipe. The Whirlpool Method will make more “perfect” poached eggs shape, but it does take practice to perfect, it’s difficult to make more than one at a time, and you need eggs < 4 days old max.

For a full explanation of the why for the steps explained below, see the Poached Eggs recipe. If I explain everything here, it will take too much reading for you to get on with making your Eggs Benedict! 😂

A. Poached Eggs Preparation – key step

Straining eggs for poached eggs

  1. Strain the eggs in a small strainer to drain off watery whites which are the biggest offender in poached egg disasters – they cause the ghostly wispy whites.
  2. Jiggle about and let the watery whites drip out for about 30 seconds;
  3. Teacup – transfer the egg to a teacup for ease of slipping into the hot water. Much safer than using small bowls!
  4. Repeat for as many eggs as you plan to make in the first batch – 4 at a time is easily manageable, 6 is for experienced, 8 is for poaching pros! (Oh, and you’ll need an extra big pot for 8!)

B. Right water temperature

Right water temp for Poached Eggs

Getting the right water temperature is key. If the water is too rapid, then the egg will jiggle about too much and get those untidy wisps. But if it’s not hot enough, the egg might not set and the whites just dissolves into the water.

I’ve found that the best way to get the right temperature is to bring the water to a boil first (to get enough heat in it), then turn the stove down until you get tiny bubbles rising from the base of the pot but no big bubbles breaking the surface of the water.

C. Poaching the Eggs

How to make Poached Eggs the easy way

There’s a few key tips in these steps here to ensure poached eggs success!

  1. Roll the eggs out of the teacup onto the base of the pot while submerging the teacup into the water. Reason: The shorter the distance the eggs fall, the better shape they will hold;
  2. Continue with all eggs, spreading them out across the base of the pot;
  3. Roll before they set – after 20 seconds, the eggs should be barely starting to set but manageable enough to roll over – this will form the poached eggs’ shape;
  4. Poach 2 minutes for set whites and runny yolks, turning once more to make a nice poached egg shape;
  5. Remove with slotted spoons – poke to check it’s done to your taste;
  6. Drain and serve!

Draining poached eggs on paper towels

Whirlpool Method

The Poached Eggs recipe also contains directions for the Whirlpool method of poaching eggs but it takes experience to do more than one at a time (successfully!). However, if this your preferred method, feel free to use it – directions (including video) are in the Poached Eggs recipe


Smoked salmon Eggs Benedict on a plate, ready to be served

Breakfast in PJ’s!

Poached Eggs and Hollandaise Sauce done, now the rest is a cinch! Toast the bread, cook the bacon (if using), then assemble.

Yes, making Eggs Benedict at home has a few components and yes, it might be daunting the first time you try your hand at it, especially if you want to make 8 eggs to serve 4 people.

But I promise you, if you read the recipe from start to finish and follow the steps in the order I’ve written them, you will be fine. So what if some of the eggs are a bit cool by the time you serve? So what if they are a bit wonky, and some have firmer yolks than you’d like? You’ve just made Eggs Benedict at home, you’ve saved a bucket of money (it’s expensive to have them out – north of $20 for a plate in my neck of the woods!), and you haven’t even had to get out of your PJ’s! – Nagi x

Watch how to make it

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Eggs Benedict with smoked salmon on a plate, ready to be eaten

Eggs Benedict

Servings4 people

Tap or hover to scale

Recipe video above. Eggs Benedict, made easy! Featuring my no-compromise Easy Method for Poached Eggs and a 90-second Foolproof Hollandaise Sauce.But if it all sounds too daunting for a sleepy Sunday morning, take the easy way out and prepare the poached eggs and Hollandaise Sauce up to 2 days ahead. They both reheat perfectly.Save a bucketload by staying in for brunch this weekend – and you don’t even have to get out of your PJ’s!!Makes 8 Eggs Benedict to serve 4 people, ie. 2 eggs + 1 split muffin per person


Hollandaise Sauce

  • 3 egg yolks  , from large eggs (55-60g / 2 oz each, Note 1)
  • 1/4 tsp cayenne pepper  or white pepper
  • 1/4 tsp salt
  • 1 1/2 tbsp  lemon juice , plus more to taste
  • 1 1/2 tbsp water , plus more as needed
  • 175g/ 1 1/2 sticks unsalted butter , cut into 1.5 cm / 1/2″ cubes (Note 2)



  • Preheat oven to 50°C/120°F.

  • Cook bacon in a little oil or butter to your liking. Transfer to small baking pan, cover with foil then place in oven.

  • Ham – if using ham, cover and place in oven to warm slightly.

  • Lightly toast English muffins then keep warm on rack on tray.

Hollandaise Sauce:

  • Place egg yolks in a tall narrow jug that the blender stick fits in, all the way to the base.

  • Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.

  • Melt butter in a heatproof jug until hot (be very careful to ensure it doesn’t explode if using microwave!). If you use a stove, pour into a jug. Let it stand for just 15 seconds until the milky whites settles at the bottom of the jug. (Note 2)

  • With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter – about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and down.

  • Thickness – If too thick, mix in warm tap water 1 teaspoon at a time. It should be thick but pourable so it will coat and stick to the eggs but not be transparent.

  • Keep warm – Transfer to a bowl, cover and keep warm – it will stay warm for 15 min but even room temp is fine (will heat up when in contact with hot eggs).

Poached Eggs:

  • Strain eggs – Crack an egg into a small strainer set over a bowl or glass. Leave for 30 seconds and jiggle around a bit so watery whites strain through. Transfer to teacup. Repeat for another 3 eggs – separate teacup for each

  • Heat water – Fill a large pot with 7.5 cm / 3″ water. (Note 4) Bring water to the boil over high heat, then turn the heat down so there are tiny bubbles from the base of the pot but big bubbles are not breaking water surface. (Note 5)

  • Roll eggs into water – Submerge a teacup into the water so you can gently roll the egg out onto the base of the pot – minimise the drop distance for neatest shape. Repeat with remaining eggs – don’t take longer than 15 seconds to put them all in.

  • Turn eggs – 20 seconds after the first egg has gone in, eggs should be starting but are not fully set. Use a slotted spoon and tablespoon/dessert spoon to gently turn the eggs upside down – start with the first egg that went in, end with the last.

  • Poach 1 1/2 minutes – Leave for 1 minute, then turn again. Leave for another 30 seconds then using a slotted spoon, lift one out to check for doneness – whites should be soft but set, yolks should be runny.

  • Drain – Transfer to paper towel to drain and for top to dry with residual heat – 15 seconds. (Don’t leave for too long or it can get stuck to the paper towel.)


  • Place 2 English muffins halves on a plate. Pile on ham, bacon or smoked salmon. Top with poached egg, spoon over Hollandaise Sauce, sprinkle with parsley and chives. Serve immediately!

Recipe Notes:

1. Egg yolks – separate the eggs when fridge-cold, it’s easier. Use the method shown in the video (passing yolk back and forth between broken shell) or just crack it in your hands and let the whites slip through your fingers into another bowl.
You will need 3 large eggs, sold labelled as “large eggs” at grocery stores, weighing 55 – 60g / 2 oz per egg (industry standard).
2. Butter – the milky whites that settles at the bottom of melted butter is the dairy component in butter, and the clear yellow fat on top is 100% pure butter fat which is where all the flavour is. For the best flavour, leave behind most of the milky whites. If some gets in, it’s really no problem (in fact many recipes just use all the butter).
I usually leave behind around 1 to 2 tbsp butter.
For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead – this is the butter minus all the milk solids, and it will rock your Hollandaise Sauce to another level!
3. Fresher eggs = better poached eggs because they have better structural integrity. Old eggs are watery so they don’t hold together as well when poached. Straining out watery whites addresses this issue so you can make perfect poached eggs even if you don’t have your own chickens!
Fridge-cold works best because the egg whites are tighter (like freshly laid eggs).
4. Pot size – use a large pot so there is space for the eggs and to roll them. In the video, the small pot I used could only do 4 eggs. My large dutch oven can handle 6.
Whirlpool method – large saucepan or small pot. Don’t use a large pot – the vortex can be so fast, the egg will spin too quickly and the yolk might separate from the whites!

5. Water temp – bring to boil first to get enough heat in it, then reduce heat. If water is bubbling/moving too much = eggs jiggle = mess. If not hot enough = eggs mix into water instead of setting.
Tiny bubbles coming up from base of pot is ok, but do not have big bubbles breaking surface. Surface can be barely quivering, but not rippling.
After heat is turned down, drop eggs in immediately before water temp drops.

6. Make ahead – both poached eggs and Hollandaise Sauce can be made up to 2 days ahead.

  • Poached eggs – make, then submerge in cold water to stop them from cooking. Store in airtight container in fridge for 2 days. To reheat, bring pot of water to the boil, then turn down to low. Immediately add all eggs, leave for 30 seconds, then drain and use per recipe. See Poached Eggs recipe for complete directions and photos.
  • Hollandaise sauce – make then transfer to airtight container and refrigerate up to 2 days. To warm, place airtight container in large bowl of very warm (but not scalding hot) tap water. Leave 20 minutes, stir, replace water and repeat as needed until sauce is warmed. Can loosen with touch of hot tap water. See Hollandaise Sauce recipe for complete directions and photos.

Life of Dozer

My car really needs a wash…

Dirty car with Dozer's name written on it

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Youths banned from buying eggs due to increased vandalism in Sweden

While the average person is buying eggs for their household needs, a youth gang in Sweden is now using them to create chaos.

Youths have been witnessed throwing eggs at buildings, store fronts, houses, parked cars, moving cars and even directly at families who are enjoying their day at the park.  Police were able to locate the stores which the youth gang was buying eggs from, and made the store owners aware of the current situation.  

As of a couple of days ago two stores in Sweden, one in Lindome and one in Bollebygd, have now reportedly banned the selling of eggs to customers under the age of 18 years old. Employees will be checking identifications to verify the age of egg buyers. Although this will decrease the amount of egg sales in these stores, the owners are hoping the new rule will help limit the amount of vandalism in the communities and make families feel safer.

Throwing eggs at the windshield of a moving car can be extremely dangerous and cause accidents by obstructing the drivers view. In addition, removing raw eggs from cars and buildings can be difficult and expensive. The police in Sweden are advising families in these areas to be taking extra precautions while outside and to keep an eye on their surroundings. 

Police will be continuing to investigate the situation and are asking people to only use eggs for household needs.


Shelby Hautala – Helsinki Times

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How the Aussie property market has turned from smashed avo to scrambled eggs

Working From Home

Working from home for people like Talia Thornton, (with dog Fenton) has changed house hunting forever. Picture: Nicki Connolly

First there was talk of first-home buyers and their smashed avocado on toast, now another breakfast analogy has been cooked up to explain the current state of the property market.

“If smashed avocado had anything to do with housing affordability over the last decade, scrambled eggs will be the dish of the 20s,” said Propertyology head of research, Simon Pressley.

MORE: Tree change comes with glamping, mini donkeys

Homebuyers rocked by lack of confidence

The buyers’ agent and researcher said the traditional “fried egg” town planning model – where CBDs are filled with office towers, retail and high-density apartments (the yolk) surrounded by an urban sprawl (the egg white) – is about to be “scrambled”.

SUNTAS: Hobart woman Saumya Mehta, talks about the benefits of working from home in COVID times.

Working from home, for people such as Saumya Mehta of Hobart, is changing what they want from their lifestyle. Picture: Nikki Davis-Jones

The era of the smashed avocado, and its influence on property affordability appears to be over.

After six months of observing how COVID-19 has hit the real estate market, Propertyology came up with a number of property predictions.

“We’ll continue to live in a world of disruption until such time as a vaccine is available. But the disruption from this germ has been big enough and already lasted long enough for Australian real estate to have changed forever,” Mr Pressley said.

He said Australians are in the midst of re-evaluating their priorities.

“Before too long, there’ll be a big enough critical mass of people who will work and/or live at a different address to cause a structural shift in property markets,” he said.

“A germ does not diminish Australia’s total demand for shelter, but it will significantly influence where people choose to take shelter,” said Mr Pressley.

Knowledge-based employees and clerical workers have been able to test drive working from home and Mr Pressley said some may never want to go back to their office – or live near it.

Real estate fried egg is scrambling according to Propertyology.

Real estate fried egg is scrambling according to Propertyology.

A new kind of demand

More manageable mortgages, low density locations (that are less susceptible to future lockdowns) regional lifestyle destinations, and working from home compatibility will be on buyers’ wish lists from now on according to Mr Pressley.

With that in mind COVID-19 was “the final nail in the coffin” for high-rise apartments.

“This asset class was increasingly problematic pre-COVID. And now the future is uncertain for workers in hotels, restaurants and hospitality – who normally service international visitors. Ditto, the airline industry and international students. Many of this demographic are part of the egg yolk, renting an inner-city apartment,” he said.

Conversely, he anticipates detached houses within affordable metropolitan suburbs and desirable regional locations will gain popularity.

“We will progressively see some of that yellow yolk blend into the egg white.”

Hibernation pg 1 for Fri 21 Aug, case study photo shoot

Chin-Chuan Lee and his partner Mark Barrett moved out of Sydney to The Blue Mountains, due to COVID-19. Picture: Richard Dobson

The decade of decentralisation

Social demographer, Mark McCrindle said the egg metaphor for our cities was apt.

“We call it the sprawl and crawl model, because the cities continue to sprawl, and then people crawl their way back into the CBD for work. It’s had obviously some inefficiencies from a time and investment perspective, which has led to ridiculously high-priced property in the CBDs and lower prices out there on the fringe,” he said.

“The employment model has been such that people have needed to spend a long time commuting into that yolk. There’ve been attempts to create, if you like, multiple ‘yolks’ in the egg to allow the population to have their ultimate goal of living, working, and playing close to where they live. It’s been trending that way slowly, but COVID has really transformed things.

“Multiple egg yolks are better than a single egg. It spreads the population and it leads to those 20 or 30-minute cities, and that’s great. But it’s not the complete solution.”

Interstate migration_Capital_Regions_2019 by Propertyology. For scrambled eggs story.

Leaving the city behind. Source: Propertyology.

The regionalisation of real estate

According to Mr Pressley, where we work and how much we earn has always had a huge influence on where we live.

“The impact of these property economics will affect a big enough critical mass to influence future property market performance. As always, there will be property market winners and losers associated with changing economic conditions,” he said.

He added that the pandemic may be the “elbow in the ribs” Australia needed to implement a decentralisation policy and see the birth of “regionalisation”.

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Pressley predicts a new era of regionalisation is likely to produce about twenty low-density towns and cities that will benefit from significant internal migration.

“Just think about which Australian locations provide people with the lowest risk of future COVID lockdowns and the lowest risk of restricted lifestyles,” he said.

“Which locations have an economic profile with an industry mix that is conducive to this new world, thereby providing greater household income certainty? Where one can buy a good quality detached house in a location that offers plentiful open space and a manageable mortgage?”

It’s not just about the money

Managing the mortgage isn’t top priority for all Australians escaping the city according to Nerida Conisbee, chief economist for realestate.com.au.

“We’ve seen tonnes of searches for property outside the cities – and it’s not an affordability thing. Northern NSW is one very popular location and if you have a look at how expensive those areas in and around Byron Bay are, it’s high.,” she said.

While Ms Conisbee agreed the traditional town planning model does fit the fried egg analogy, she said she is not convinced the future looks scrambled.

“What we’re seeing now, is that more people are working from home. I think regional Australia will be a beneficiary of this. We’re already seeing very high search levels in regional areas, and I think that’s because some people have realised they don’t need to be in the city all the time. I’m not sure if it’s a scrambled egg, but yes, there will be more of a spread,” she said.

Interest in Byron, including the magical Crystal Estate, is booming.

Cities of the future

“We’ve decoupled work from location, and so now most work in a knowledge economy can be done regardless of location. That’s been the trend, but we should keep in mind that the CBDs will still be required and will thrive in the future,” Mr McCrindle said.

The inevitable change to our work set ups will have a domino effect on property prices.

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“We’ll see regional areas and the outer ring suburbs do a lot better, because now we have decoupled work from location and reduced the commuting frequency. But workspaces will still required in the future,” he said.

Fried eggs are yesterday’s real estate dish says Propertyology’s Simon Pressley.

“So someone in the outer ring of a city might only be commuting an hour and a half two days a week, not five. Or someone in a regional centre still might need to go to a city, but only a couple of days a week. That’s a game changer and therefore opens up regional and outer suburban living for a lot more people.”

Quality inner city apartments such as Surry Hills Village, remain in high demand.

Where to next for units

Ms Conisbee warned we shouldn’t place inner city and suburban apartments in the same basket.

“It’s always been higher density properties in outer suburban areas that have struggled and I don’t think that will change. COVID has just made it even more challenging.

Benefits of working from home. Research from Propertyology and McCrindle.

Benefits of working from home. Research from Propertyology and McCrindle.

“What people want is a bit more space and that’s showing in the search data,” she said.

But that doesn’t signal the death of all property within the inner city “yolk”.

“Working from home might still be a bit of a novelty for some, but I think people get a lot out of working with others, and being near other people in their industry, that won’t change,” she added.

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How COVID-19 has changed homeowners

Mr McCrindle also said he didn’t see the final nail in the coffin for apartments.

“We still love detached homes, and townhouses, but we’ve had quite a few decades now of apartment living. The model has worked for a lot of people from a lifestyle perspective. Older Australians are loving apartment living,” he said.

Working from home study by Propertyology and McCrindle.

Working from home study by Propertyology and McCrindle.

“Walkable communities that we’ve liked for so long, the cafe and restaurant culture that surrounds these apartments or high density population areas is something Aussies love and that will bounce back after COVID.”

Ms Conisbee maintained there will always be a demand for city living.

“Our cities will recover, but it is going to be quite painful between now and that recovery, and that’s where we’ll start to see a bit more of a redistribution of people in that short to medium term. But longer term, there’s definitely still a place for our cities,” she said.

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Tears flow early on The Block

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Worth travelling for: Circa Espresso review ‘Sydney’s best eggs’

Forget the age-old riddle. Quite frankly, it doesn’t matter whether it was the chicken or the egg that came first.

What matters is that the eggs keep coming. Because I am going to need the team at Circa Espresso to make me Ottoman Eggs for the rest of my days.

Celebrating its 10th birthday this year, Circa Espresso is a Parramatta institution. Meanwhile, the Ottoman Eggs, which debuted on the menu three months after the café’s 2010 launch, have become an institution in their own right.

Take two free-range eggs, poached to perfection. Sit atop a lip-smacking stack of crumbed eggplant, garlic labneh, and chilli and sage butter. Add a generous sprinkle of crispy fried leek, serve with housemade focaccia – et voila! Sydney’s best eggs. Hot tip: save some bread for soaking up every last skerrick of Middle Eastern flavour.

Circa Espresso

Circa Espresso is a Parramatta institution. Picture: Circa Espresso

The dish has evolved over time, but “no longer requires any amendments”, according to Circa’s founder and the man behind the menu, Aykut Sayan. He says the secret is a combination of simplicity and precision.

“Because the dish is so simple, each element needs to be perfected before plating,” he explains. “A lot of time and effort goes into the prep of this dish each day to ensure the standards are met day after day.” 

Sayan is inspired by his Turkish heritage, as well as his passion for classical French cooking and cuisine. Both are apparent when you’re tucked within Circa’s narrow interior, surrounded by French-themed bric-a-brac and the rich aroma of fresh coffee.

“I feel that food should always reflect the owner and should tell a story about the person who owns the place you’re eating,” Sayan says.

“The food at Circa tells a story of my history, where I come from and what I enjoy.”

There are other dishes on the Circa menu, which changes seasonally. Sometimes I even consider them. But my loyalty is firm. These are the best eggs in Sydney. In fact, the Ottoman Eggs would make a strong case for the city’s best breakfast. Sure as eggs is eggs.

Circa Espresso

21 Wentworth Street, Parramatta, NSW.

Open: Tuesday to Saturday, 8am – 2pm.

See also:

The lemon tart with a national following

I found Australia’s best banh mi

The steak worth travelling more than 600km for

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Why You Should Eat Eggs — The Updated Science

“An egg a day not tied to risk of heart disease.” This was published in Science Daily earlier this year, after a team of researchers from the Population Health Research Institute (PHRI) of McMaster University and Hamilton Health Sciences found the answer by analyzing data from three large, long-term multinational studies.

“Moderate egg intake, which is about one egg per day in most people, does not increase the risk of cardiovascular disease or mortality. Even if people have a history of cardiovascular disease or diabetes,” says Mahshid Dehghan, first author and a PHRI investigator.

“Also, no association was found between egg intake and blood cholesterol, its components or other risk factors. These results are robust and widely applicable to both healthy individuals and those with vascular disease.”

These details were also published in The American Journal of Clinical Nutrition.

A study published in 2018, which focused on 500 000 Chinese adults of diverse backgrounds over four years, showed that a moderate level of egg consumption (one per day) was associated with a lower risk of cardiovascular disease. This study was conducted by the CKB, previously known as the Kadoorie Study of Chronic Disease in China. It was set up to investigate the main genetic and environmental causes of common chronic diseases in the Chinese population.

Don’t just eat the egg whites! Because egg whites are mostly just protein, the yolks contain the powerhouse of nutrients, including lutein, which improves eyesight, and vitamins D and B12. Both of these boost your mood and energy. Eggs also contain selenium, a powerful antioxidant which helps to boost your immune system and may prevent certain cancers.

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