A good wedding anniversary present can be hard to find but when Julie Kos bought her husband Paul a smoker as a gift, they had no idea just how life-changing it would be. They started smoking everything and as egg farmers, well, they gave that a go too. It was a light-bulb moment. Now, the Victorian couple are the proud owners of The Smoked Egg Co – producing an Australian first, raw, cold, smoked egg that’s free from bacteria. To learn more, Julie Kos is today’s guest. We discuss:
Julie’s favourite place on their egg farm is the small campground used by the family on the property each Christmas.
She shares how they developed their extraordinary business, which all stemmed from a wedding anniversary gift.
Julie explains that although her eggs have been smoked they are still raw, meaning you can use them as you usually would, they just have that smokey flavour.
The process of cold smoking and how the smoke permeates both the shell and egg which extends the shelf life.
Realising the significance of this process for the world as a smoked egg can last more than 120 days without bacterial growth.
Understanding the value of this process for the international market, Julie took out a patent for the technique.
Some of Julie’s favourite dishes to make are smoked lemon curd, ice-cream, quiche and the humble poached egg.
Julie shares how their eggs are produced, distributed and their free-range egg production.
Julie’s favourite thing about life on the land.
The most unexpected thing to happen to Julie in the business of eggs.
Egg misconceptions and Julie explains the different types of egg production.
Julie’s ultimate dream for the future.
We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.