Which came first? The chicken or the egg? I think that question is best left for philosophers to ponder upon. More importantly, what do you think of the pun in my caption?
Alright, the pun wouldn’t make sense until later in the post. I attended the SaFegg Healthy Living Talkshow last week where the concept of pasteurized eggs was introduced to us. It wasn’t a drab and dull event where you struggle to stay awake and wish you had a toothpick to prop your eyelids up, but a rather educational one. The lavish spread in Hilton’s ballroom prepared using the very same eggs is icing on top of the cake.
The glistening silverware almost had me shielding my eyes. :p
I have seen these eggs in Cold Storage before and I even use it to cook. The first thing that came into mind when I first saw these eggs is that it’s very atas eggs. I love the packaging and each individual egg has a use-by date printed on it. I was amazed. I didn’t know much about it though until a couple of weeks later when I went to this event.
SaFeggs is the first and only pasteurized egg in Malaysia and the technology behind it is from Korea. These eggs are carefully selected, checked for hairline cracks and coated with a protective layer of mineral oil before pasteurization to keep it fresh for longer.
As Professor Gulam Rasul from USM puts it, the pasteurization process kills bacteria, which is the main cause of salmonella and e-coli poisoning. Pasteurization is not a new process – it has been used for ages in milk, but not eggs. The term is derived from a certain man who discovered that he could kill most bacteria by heating liquids in 1862.
You have this bearded fellow (heard it’s all the rage back then) to thank for it. Mr. Louis Pasteur. Or Monsieur Pasteur since he’s French. Heh!
Anyway, back to the SaFegg Healthy Living Talkshow, I found out that a normal egg has a transparent egg white while a bacteria-free egg looks opaque! The special packaging it comes in also increases the shelf life of Safegg for up to 60 days.
It is safe enough to even consume raw for all of you body building enthusiasts out there who cracks 20 eggs into a protein shake and chugs it before hitting the gym and bench pressing 200 kgs.
The Korean representative also cracked a joke (pardon the pun) about his next egg project. I was the only one who chuckled though, which makes me wonder if I was the only who got it. It certainly won’t pass FDA regulations if anyone thought he was serious.
The eggs in the green packaging also contains DHA which helps your brain (very useful for me, considering the devastation I have done to my cerebral cortex in my hedonistic lifestyle ;)), heart and eyes.
It’s a little bit more expensive than regular eggs but consider it as an investment towards your health. That’s where the pun in the caption comes in. Geddit? 😉
After the talk, we were ushered into the grand ballroom. I think I can speak for everyone when I say I didn’t expect such a fine dining experience when the agenda lists “Refreshments”. This is a far cry from what I would call refreshments – there are dedicated stations where you can order eggs in any style you want – poached, sunny side up, scrambled, soft boiled, and the list goes on.
You can’t make an omelet without breaking a few eggs.
The buffet lineup was also rather impressive, with lamb and fresh salmon on the menu.
However, the thing that really resonates with me is their desserts – creme brulee being my favorite. They also have a lot of cakes on offer (this is why Malaysians consume an respectable 305 eggs per person per year – a lot of food contains eggs) but I was content with attempting to finish all their eggnog.
This may be the best eggnog I’ve ever had. In case you didn’t know, eggnog is usually a Christmas drink so I was pleasantly surprised to see it here. It’s made with Safeggs like all the food and drinks during lunch. Oh, and it also contains brandy and rum. I had quite a few of these.
I think it was at that point that I decided I could never have the patience to eat a soft boiled egg properly and decided to throw decorum out of the window and just slurp it from the egg holder.
We got a goodie bag with cartons of SaFeggs, an egg holder and an automatic soft boiled egg maker. Nifty. I love soft boiled eggs and have at one point in my life consumed 32 eggs (no joke) in a single sitting mixed with lots of pepper and soy sauce.
Not an ordinary egg? Yup, egg-actly. 🙂