Runny eggs on the menu for Helping Hand residents

Eggcellent: Helping Hand Hotel Services Support Manager Martin Collumb with some pasteurised eggs. Photo: Alice Healy.
Eggcellent: Helping Hand Hotel Services Support Manager Martin Collumb with some pasteurised eggs. Photo: Alice Healy.

Chefs based at Helping Hand’s residential care homes in Clare and Jamestown will add new egg-based meals to their menu over coming weeks.

This will happen as the organisation becomes the first South Australia aged care provider to use pasteurised eggs in a shell.

Until recently, Helping Hand, like many other aged care providers, could only serve hard boiled eggs because of the salmonella risk associated with eggs that are raw or partially cooked.

But by using Australia’s first pasteurised eggs in a shell, produced by Queensland-based company Australian Pasteurised Eggs, they can now serve eggs which are soft-boiled, sunny-side up, poached, scrambled and fried. Helping Hand chief executive officer Chris Stewart said the organisation was committed to finding solutions that bring choice and pleasure to residents, even with something as simple as runny eggs.