Egg producer Aunty Rinns adapts sales strategy due to coronavirus

And while they keep on laying egg farmers in the region have had to adjust to new methods of selling.

When Corrynn Millar saw her restaurant trade dwindle and markets shut she had to turn to deliveries and the firm's regular retail outlets.

"Restaurants are taking less than half of what they were," she said.

Mrs Millar, who runs Aunty Rinn's Free Range Eggs at Millthorpe, said sales rose when the social distancing laws came in.

"We're still quite busy. Sales are [now] back to normal," she said.

"Our 1500 chooks produce 800-900 eggs a day."

She said she sold through two butchers and a cafe in Orange and was also delivering eggs to customers' doorsteps.

Mrs Millar said she had been selling at farmers markets to clear excess eggs but that had now been stopped.

"Now I will have to get creative with more online," she said.

Industry body, Australian Eggs, said an initial spike in egg buying by consumers when the pandemic erupted had subsided.

Managing Director Rowan McMonnies said suppliers were producing plenty of eggs to feed Australia.

"Australia's 21 million hens are still laying eggs and farmers are working around the clock to get those eggs to their customers," he said. Mr McMonnies said there would be enough eggs to meet consumer demand through autumn and winter.

Meanwhile the egg industry is also seeking consumer input into its future with a survey to be conducted by the CSIRO.

CSIRO senior research scientist Dr Kieren Moffat said community attitudes were changing.

"We know Australians eat a huge number of eggs but we also know that the way those eggs are produced is an issue people care deeply about," he said.

To participate in the research, go to the CSIRO website and fill out the survey. The survey closes on Friday June 5.

BAKED VANILLA CHEESECAKE WITH BERRY COMPOTE

Prep: 30 minutes (plus 30 minutes and overnight chilling)

Cook: 1 hour

Serves: 10-12

Ingredients

Method

1. Release the base from a 23 centimetre (base measurement) springform pan and invert. Secure the base back into the pan and line it with baking paper.

2. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and using the back of a spoon or a straight-sided glass, spread and press the biscuit mixture firmly over the base. Refrigerate it for 30 minutes to set.

3. Meanwhile, preheat the oven to 170°C/150°C fan-forced. Using an electric mixer, beat the cream cheese, vanilla and sugar until the mixture is smooth. Beat in the sour cream and flour. Once combined, start to add the eggs one at a time. Continue to beat the mixture until all is combined.

4. Pour the cream cheese mixture into the prepared pan. Bake the cheesecake in the oven for 1 hour or until almost set in the centre and turn the oven off. Leave the cheesecake in the oven with the door slightly ajar until it has cooled as this will prevent the cake from cracking. Refrigerate it overnight.

5. To make the berry compote, place the caster sugar and 2 tablespoons of water in a frying pan and bring it to the boil while swirling the mixture occasionally. Continue this for 2-3 minutes or until the syrup thickens and reduces. Add the strawberries and gently stir to coat them in the syrup. Cook for 1-2 minutes or until the syrup turns pale pink and the strawberries are slightly warmed through (do not overcook). Remove the berry compote from the heat and stir in the raspberries. Set the mixture aside to cool.

6. To serve, remove the cheesecake from the pan and decorate the top with the berry compote and edible flowers.

RASPBERRY AND PEAR PANCAKES

Cook and prep: 25 mins

Serves: 5 (makes 10 pancakes)

Ingredients

TO SERVE

Method

1. Place the flour, baking powder, cinnamon, brown sugar, salt, egg yolks, milk and vanilla into a large bowl and whisk to combine.

2. Place the egg whites into a clean bowl of an electric mixer and beat until stiff peaks form.

3. In two batches, add the egg whites to the batter and gently fold to combine.

4. Gently fold through the raspberries and pear.

5. Heat a non-stick fry pan over low-medium heat and grease with a little butter. Ladle 1/4 cup measurements of the batter onto the fry pan. Cook for 2-3 minutes or until bubbles begin to appear on the surface of the pancake. Carefully flip the pancakes and cook for another minute or two, or until the pancakes are golden and bounce back when touched.

6. Place the cooked pancakes onto a plate lined with kitchen paper and continue frying until no batter remains.

7. Serve pancakes with fresh raspberries, dollop of yoghurt and drizzle of honey.

Tip: Pancakes are freezer friendly once cooled.