When you’re after an easy meal that doesn’t require too much preparation, a pack of premade beef burgers, some buns and a salad make for a quick dinner that won’t cost a fortune. And judging by the number of different burger patty varieties available at our supermarkets, many of us are choosing this option when we’re short on time and inspiration. 

To help you decide which beef patty deserves its place in your bun, we asked three experts to taste-test 14 different options available from the supermarket to help determine which one wins on flavour.

On this page:

• Top beef patties in our test
• Cheapest burger patties in our test
• Will you get better at the butcher?
• Ingredients in beef patties
• How we test beef patties
• Our expert testers

Top beef patties in our test

Of the 14 beef patties included in our blind taste test, two received a ����Vlog Expert Rating of 70% or more, earning them recommended status.

The most expensive product (per kilogram) in our review – the Coles Finest Coarse Ground Angus Burgers – earned the top score of 77%. The only other patty to be recommended was the Woolworths Chuck & Brisket Quarter Pound Beef Burgers, which scored 70%.

Coles Finest Coarse Ground Angus Burgers

����Vlog Expert Rating: 77%
Price per 300g pack: $9.00
Patties per pack: 2
Price per kg: $30

Experts say:

• “Raw product has a great overall appearance, and it looks nice and natural with evident fat. The cooked product has a very balanced, mild beef flavour.”
• “A nice, juicy product with a pleasant aroma.”

Woolworths Chuck & Brisket Quarter Pound Beef Burgers

����Vlog Expert Rating: 70%
Price per 454g pack: $9
Patties per pack: 4
Price per kg: $19.82

Experts say:

• “Raw product has visible mince strands. Lots of herbs. This looks less processed and more natural. When cooked it has a nice beefy flavour and seasoning is balanced.”

Cheapest burger patties in our test

While price is not always an indicator of performance, in this test there was some correlation. While the most expensive product per kilogram in our test was the top scorer, the cheapest burgers (all frozen varieties) earned the lowest scores. All of these products also contained the lowest percentages of beef.

Coles Simply Beef Patties

����Vlog Expert Rating: 10%
Price per 800g pack: $9.30
Patties per pack: 10
Price per kg: $11.63

Experts say:

• “Raw product is grey. The cooked product has an unbalanced flavour and crumby texture.”
• “Incredibly mushy, no beef flavour and tasted unnatural.”

Woolworths Beef Burgers

����Vlog Expert Rating: 10%
Price per 800g pack: $9.30
Patties per pack: 10
Price per kg: $11.63

Experts say:

• “It is a grey/white colour. So unappealing.”
• “The cooked aroma isn’t nice and it has a very unbalanced flavour.”

Aldi Taste Nation Homestyle Beef Patties

����Vlog Expert Rating: 23%
Price per 750g pack: $8.69
Patties per pack: 6
Price per kg: $11.59

Experts say:

• “Very unappealing raw product, grey in colour and nothing like beef.”
• “Texture is crumbly, flavour is unbalanced.”

While these frozen burger patties didn’t appeal to our judges, they are certainly a cheap alternative to fresh options and you may find it useful to have them in your freezer for emergencies.

Will you get better at the butcher?

If you have a butcher who makes their own beef patties, they may be worth a try. While we didn’t include any butcher’s products in our full comparison of supermarket products (since they didn’t come from a supermarket), we did ask our experts to try one beef patty sourced from an independent butcher. 

Although this product was the most expensive we gave our panel at $33.33/kg, it did earn the highest score (80%) of all the patties sampled. 

Another alternative is to make your own burger. These can be as simple to make as seasoning minced beef with salt and pepper, and shaping your meat into patties that match the shape of your bun. But recipes that include egg, breadcrumbs, Worcestershire sauce, ketchup and an almost infinite number of flavourings abound.

Of course, if you’re short on time or simply don’t feel like doing much preparation, the supermarket or butcher options might be more appealing, even if you know that you can produce a better (or cheaper) result by making it yourself.

Ingredients in beef patties

The fresh patties in our test all contained more than 80% beef. Aldi’s Ready Set Cook Beef Burgers had the lowest percentage (83%) and the Woolworths Steakhouse Quarter Pound Beef Burgers had the highest (99%). 

None of the three frozen products we looked at contained more than 70% beef.

Other ingredients included water, seasonings and firming and binding agents such as flour, psyllium husk and bamboo fibre. 

Some of the patties also included flavourings such as onion, tomato, garlic and a mix of herbs and spices. Antioxidants and preservatives were also present in some of the products we included in our test.

How we test beef patties

Products

We included products labelled as beef patties and excluded any product that included a flavour description (garlic, pepper, or any herbs) or that was described as extra lean.

We chose products that are available nationally through at least one major supermarket chain. 

Tasting

Our experts inspected and tasted the samples blind (without knowing the brands) in a randomised order and rated the patties on flavour, texture, aroma and appearance. 

Scores

The ratings each product received were based on the scores for each aspect of the judging. The results were weighted as follows:

• Flavour: 50%
• Appearance: 15%
• Texture: 20%
• Aroma: 15%

We recommend products with a ����Vlog Expert Rating of 70% or more. 

Our expert testers

Andrew Bligh has more than 25 years’ experience at Bringelly Pork and Bacon, where he is currently the manager. He has served as a judge through the Royal Agricultural Society of NSW (RAS) and holds a Certificate III in Meat Retail. He has also completed advanced training in smallgoods and charcuterie production, food sensory evaluation and food safety. 

Yiota Papanicolaou is a butcher and owner of Dulwich Hill Gourmet Meats in Sydney. The family-owned business has been running since 1984. An expert in smoking and curing meats, Yiota, along with her husband George and children provide award-winning products including traditional and modern charcuterie. 

David Stössel has had a long career in hospitality and has worked closely with leading Australian Chef, Matt Moran, working as general manager at the two-hatted Aria Restaurant Brisbane before moving on to become director of food and dining for Chef Matt Moran and the Solotel Hospitality Group, working across venues including Aria Restaurant, Chiswick Restaurant, and Barangaroo House. He now leads Feather and Bone, Sydney’s leading ethical and sustainable butcher and providore.

The post The best tasting supermarket beef burger patties: Coles, Woolworths, Aldi and more appeared first on ����Vlog.

On this page:

• The best and worst supermarket Christmas hams
• What about Christmas ham from a butcher?
• How to choose the perfect Christmas ham
• How to cook the perfect Christmas ham
• How we tested Christmas ham
• Meet the testers
• Fiona Mair’s Christmas Ham Recipe

The supermarket giants sell a staggering amount during the festive season, and each of the major supermarkets have at least two hams on offer this year for your Christmas feasting. 

To help you choose the best option for your festive table, we bought 12 leg hams available from the major supermarkets and gave them to a panel of experts to see how they taste.

Plus, we’ve gathered some expert advice on buying and cooking the perfect Christmas ham to minimise some of the festive stress.

The best and worst supermarket Christmas hams

We selected 12 Christmas hams available nationally from IGA, Woolworths, Coles and Aldi. We then set up a blind taste test where our experts tasted each product cold, rating the ham on flavour, texture, appearance and smell.

You may think there’s not much difference between supermarket hams – ham is ham, right? 

Well, our blind taste test found that the quality can actually vary dramatically, and price isn’t necessarily an indicator of quality. 

The highest ranked ham scored 80% and cost just $8 per kg, while the most expensive ham cost $21.99 a kg, and scored only 68%.

Best tasting ham in our taste test

These products were the panel’s favourites.

Coles Christmas Beechwood Smoked Half Leg Ham

• ����Vlog Expert Rating: 80%
• Price per kg: $8.00
• Experts say: “The whole piece of ham presents well. Aroma is mild but pleasant with a nice balance between sweet and smokey flavours.” “Flavour is balanced with low salt and mild ham taste, and good texture with moist mouthfeel.” “Taste is nice and pleasant, a very good overall ham.”

Woolworths Mountain Ash Wood Double Smoked Half Leg Ham

• ����Vlog Expert Rating: 75%
• Price per kg: $13.00
• Experts say: “The ham has a good appearance with good pink flesh, clean cream fat, and even smoke colour.” “Aroma is mild and pleasant, and flavour is mild and slightly sweet.” “Texture is mostly moist but can be dry and chewy in thicker slices”. “Some holes are evident in flesh, but overall appearance and quality are good.”

Woolworths Bone In Half Leg Ham

• ����Vlog Expert Rating: 70%
• Price per kg: $8.00
• Experts say: “The ham has good overall colour and a natural appearance, with clean fat and mostly even pink flesh, though some sections are pale.” “Aroma is mild with unusual fruity/sweet notes that carry into flavour.” “There’s variation in texture, ranging from moist in some areas to dry in others, with areas of overcooking.” “Flavour is pleasant but bland.”

The hams that scored lowest in our taste test

These products were underwhelming performers as rated by our experts.

Aldi Festive Selection Australian Half Leg Ham On-The-Bone

• ����Vlog Expert Rating: 61%
• Price per kg: $7.99
• Experts say: “Pale, dry, and uneven in appearance with very mild aroma and flavour.” “Texture is dry and powdery.” “Flavour is mild and distracted by powdery, unpleasant texture.”

Woolworths Gold Collection Triple Smoked Free Range Half Leg Ham

• ����Vlog Expert Rating: 62%
• Price per kg: $15.50
• Experts say: “The ham has a very dark, almost burnt-looking colour, suggesting heavy smoking.” “It has a smoky aroma and flavour but not as smoky as expected from the dark exterior.” “Flavour is balanced but texture is very dry and overcooked, especially near edges.”

What about Christmas ham from a butcher?

We bought a leg of ham from a local butcher to see how it fared against the supermarket hams. At $25 a kilo, this ham was the most expensive we tested, but it is fairly typical of what you can expect to pay at a butcher.

Like the other products in our test, this ham was tasted blind (so the experts were unaware that a butcher ham was mixed in amongst the supermarket products) and overall our experts were impressed. 

One of our experts said: “It has a mild ham aroma but does smell like meat. Good even pink colour. No large holes evident. Soft texture so breaks easily but quite chewy on eating. Some slices are more moist and softer than others. Mild but pleasant taste, not too salty, little smokiness but good balance”. 

While buying your ham from a butcher will mean paying a premium, there are often positives to spending a bit more on your Christmas ham.

• Higher quality: Butchers often source their meat from local or trusted farms where the meat may be raised more naturally without unnecessary hormones and additives.
• Fresher meat: Meat sourced from butchers is likely to be fresher resulting in better flavour and texture. One of our experts noted this about the ham purchased from the butcher: “The black hair on the exterior shows the ‘natural’ side, plus it’s not a commercial white-haired pig. This is the least processed-looking ham.”
• Better transparency: When you buy from a butcher you can ask questions like where the meat came from, how it was raised and how it was prepared in terms of curing and smoking.
• Butchers are the meat experts: When you buy from a butcher you can also receive their expert advice on how to prepare, cook and carve your ham, not to mention you’re (likely) supporting a local small business and local farmers.

How to choose the perfect Christmas ham

If you’re planning to serve ham for Christmas dinner, we recommend buying one as early as the start of December (hams generally have a 3-month expiry window but be sure to check the use-by date when purchasing). But before you start shopping, check these expert tips for choosing the right Christmas ham for you.

1. Type of ham

A traditional Christmas ham is usually ham on the bone – either a shank or a slightly larger leg cut. The meat from these bone-in hams is usually more flavoursome and juicier than what you’d get from a boneless cut. But it is worth noting that boneless ham is easier to carve into uniform slices, so it could be a good option if convenience is a priority.

We tested two boneless hams from Aldi – their Festive Selection Triple Smoked Boneless Ham and Specially Selected Premium Free Range Boneless Ham, priced at $13.99 per kg and $21.99 per kg respectively.

2. Size of ham

Consider the number of guests you’ll be serving. As a general rule, you should allow about 225–340g of ham per person. Standard ham on the bone comes in a half-leg size, but these can vary in weight and some varieties can be found in quarter-leg sizes. These can be the shank end or the thigh end cut of the leg.

3. Quality

Look for hams that have flecks of white fat, known as marbling, for extra juiciness. And if possible, try to buy Australian pork – check for the ‘Australian Pork’ logo or the country of origin labelling. All products we tested (except the Aldi Festive Selection Triple Smoked Boneless Ham) claimed to use Australian Pork, either in their ingredients list or through the ‘Australian Pork’ logo.

4. Sow stall-free

A sow stall or gestation crate is a crate where a pregnant pig (the sow) is kept throughout the pregnancy. The stall is 2m long and 60cm wide, and the sow can sit, stand and take one step forward and backward but can’t turn around.

Due to the size of the crate, the sow’s movement is very restricted, which can lead to injuries and discomfort. They are also unable to express natural behaviours such as socialisation, foraging and exploration. The animal welfare organisation RSPCA says this means they get insufficient sleep and rest, and they are more stressed.

Apart from ethical considerations, a 2023 study found that the less stressed the pigs are, the higher the meat quality, so buying sow stall-free means you’re getting a more ethical and higher quality meat. 

Three products we tested claimed to use sow-stall free Australian Pork (two from Coles and one from Aldi), but we didn’t verify those claims.

5. Hormone-free

Three Christmas hams in our test were labelled as containing no added artificial hormones; all were Coles hams. (The other hams did not make such claims, but that doesn’t mean they contained artificial hormones.)

Hormones can be synthetic or natural. Hormones such as estrogen and testosterone can be used to create leaner and more muscular animals that tend to grow larger and more quickly, without consuming as much feed as animals who are not supplemented with hormones.

Growth promotants such as added hormones have been banned by the European Union. The European Commission cites several scientific opinions as the reason behind the decision, which say there is a potential risk to human health from hormone residues in meat products. The World Trade Organization says this decision is not supported by science.

Both natural and synthetic hormone residues can be found in the meat, which may result in health problems. When looking at the labels, be aware that claims of being “free from artificial growth promotants” (which was present on the Coles hams) don’t mean the ham is free from all growth promotants, just artificial ones. This means they still may have used naturally derived growth promotants.

6. Smoked or unsmoked

The process of smoking creates the typical flavour many people associate with ham. Smoked ham tends to have a richer deeper flavour, while unsmoked hams have a milder taste. The smoking process can also be repeated for a stronger, smokier flavour (if that’s your preference), but this generally drives up the cost of your ham. The average price per kilo for single smoked ham was $8.00 (except for Aldi’s Specially Selected Premium Free Range Boneless Ham which was $21.99 per kg), double smoked was $11.50 and triple smoked was $15.12.

7. Other additives

Sugar is often added to counterbalance the saltiness from the brining, but the amount of sugar added is almost negligible. In most cases the values on the packs we checked were less than 1g per 100g. 

Nitrites are also added during the brining process to control the growth of bacteria and give the meat a reddish colour and a favourable aroma and texture. Nitrite levels must be kept under certain concentrations to ensure the meat cures safely. They are usually listed as additive number 250 or sodium nitrite, and were found in all the hams tested. 

Nitrates generally and processed meats like ham specifically are known to have health risks, so it’s best to limit ham in your diet.

Phosphates are used as water binders and are classified as stabilisers and can be listed as additive numbers 450, 451 or 452. They were present in all the hams we tested and unfortunately may have a��.

How to cook the perfect Christmas ham

Now that you’ve selected your ham, it’s time to cook it to perfection. Follow these steps from ����Vlog home economist Fiona Mair to ensure a delicious and succulent Christmas centrepiece.

1. Prepare the meat

Remove the ham from the fridge at least an hour before cooking to aid in even heating. Remove the rind (read Fiona’s recipe below for more details on how to do this) and score the fat.

2. Glaze

Create a glaze by mixing together sweet and flavourful ingredients like brown sugar, mustard, honey or fruit preserves and brush it generously over the scored fat.

3. Cooking

If cooking in the oven, allow about 30–35 minutes for every kilogram. The temperature inside the thickest part of the meat must reach 70°C and the bone area should be more than 60°C. 

To cook, place the ham on a rack in a roasting pan, skin-side up and add some water to the pan to prevent the glaze from burning. Cover the ham with foil for the first hour so it doesn’t dry out. 

4. Basting

Baste the ham with the glaze every 20–30 minutes to build up a flavourful, caramelised crust.

5. Resting

After cooking, cover the ham in foil and rest it for at least 20 minutes to allow the juices to settle.

6. Carving

Slice the ham to the desired thickness starting at the fat until you reach the bone. Then turn the ham over and slice to the bone again from the other side.

7. Serving

Serve the ham with your favourite sides, like roast vegetables and salads. Don’t forget to include some homemade apple or honey mustard sauce!

8. Minimising waste 

Get the most out of your ham by using the bone to make stock (which can be used as a base for pea and ham soup or other savoury dishes). 

Any leftover ham can be eaten for the next few days by adding slices to sandwiches or chopped pieces to fried rice. Alternatively, you can freeze it for 3–4 months.

Whether you prefer a classic bone-in ham or a boneless one, the key to a mouth-watering holiday ham is in the quality of your selection and the care you put into its preparation. With these tips, you’ll have a great centrepiece for your festive feast.

How we tested Christmas ham

We chose 12 Christmas hams available in major supermarket chains nationally. We then set up a blind taste test where each product was tasted cold by experts, and given a rating based on flavour, texture, appearance and smell.

Not all characteristics in the taste test were treated equally, with flavour being the most important and given a heavier weighting, followed by texture, appearance and smell.

The ����Vlog Expert Rating, our overall score, is made up completely of our taste test score.

Meet the testers

Our expert test panel included:

• Greg Bonnefin started his career in the processed meat industry at Presto Smallgoods in the quality department, and after a year became chief chemist. During that time, he became involved in the Royal Agricultural Society original ham and bacon judging competitions and was actively involved in the food regulations related to processed meats.  His career spans ingredient supply businesses to the smallgoods industry, including regulatory, technical and development roles based in Singapore, Europe and Asia. During this time Greg actively maintained his involvement in processed meat competitions across the globe, holding judging and panel chair positions. He remains a member of the American Meat Science Association, Institute of Food Technology and the Australian Institute of Food Science and Technology.
• Brigid Treloar – has been a freelance food consultant for over 30 years. The author of eight cookbooks, and co-author of three others, she also contributes to newspapers and magazines, reviews restaurants and judges cookery and recipe competitions. Brigid has presented specialist cooking classes around Australia and overseas, and often appears on TV and radio. She’s a lecturer at Le Cordon Bleu, consultant with Zest Waterfront Venues, and advises many of Australia’s food companies on product and recipe development. Brigid is Chair of Judges for Sydney Royal Fine Food Speciality Products (which includes products like jams, herbs, teas and chocolate) and is a judge for Professional Bakery, Aquaculture, Pasta, Olive Oil, Dairy Competitions and Sydney Perishable and Non-Perishable foods.
• David Stössel – has had a long career in hospitality and has worked closely with leading Australian Chef, Matt Moran, working as general manager at the two-hatted Aria Restaurant Brisbane before moving on to become director of food and dining for Chef Matt Moran and the Solotel Hospitality Group, working across venues including Aria Restaurant, Chiswick Restaurant, and Barangaroo House. He now leads Feather and Bone, Sydney’s leading ethical and sustainable butcher and providore.

Fiona Mair’s Christmas Ham Recipe

Ingredients

• 5–6kg leg of ham 
• Cloves 
• Roasting pan or large foil tray with a roasting rack 
• Large sheet of foil 

Marinade 

• ¼ cup brown sugar 
• 1 tablespoon Dijon mustard 
• ½ cup orange juice 
• ¼ cup maple syrup

Preparation

To prepare the ham, remove the rind by running your thumb around the edge, just above the fat. Gently slide your hand under the rind to release the rind from the fat. If the ham has a shank, cut through the rind of the ham 10cm from the shank end of the leg before removing.

Prepare the fat by scoring with a sharp knife across the ham one way (avoid cutting through to the flesh), and then across the ham the other way, forming diamond shapes approximately 3–4 cm wide. 

Method 

1. Combine all marinade ingredients.
2. Using a pastry brush gently brush the marinade over the fat. 
3. Insert a clove in each diamond.
4. Place the ham onto the roasting rack in a roasting pan and cover with foil. 
5. Add some water to the bottom of the dish. 

Baking ham in an oven

Cook the ham in a preheated oven 180°C fan-forced on a low shelf position for 2.5 to 3 hours. Remove the foil one hour before the end of the cooking time to crisp and brown the fat. Remove from the oven, cover and allow to rest for at least 20 minutes before serving.

Baking ham in a BBQ 

Cook in a preheated BBQ indirectly (burners on either side) with the hood closed. For the first hour, the heat should be set to high (240°C). Then reduce the temperature to medium (180°C) for around 2.5 hours. Remove the foil one hour before the end of the cooking time. 

Refrain from opening the BBQ as you’ll lose heat and your cooking time will be longer. 

Allow to rest covered for at least 20 minutes after cooking. 

Storage

Wrap the cool ham in a calico cloth or bag or a tea towel sprayed with a little vinegar. Don’t wrap the ham in plastic as the ham can sweat and spoil more quickly. Make sure the cloth is changed regularly.

The post Who is selling this year’s best supermarket Christmas ham? appeared first on ����Vlog.

As voters around the nation converge on primary schools and town halls to exercise their democratic right on 3 May, barbecues around the country will be fired up to feed the voting masses.

We gave candidates from Woolworths, Coles and Aldi a good grilling and then asked ����Vlog staff to elect their favourite democracy sausage.

Which sausage topped the polls in our democracy sausage plebiscite?

Candidate selection

Candidates from the two main parties, Woolworths and Coles, were pre-selected, along with independent candidate Aldi.��

We preferenced plain budget snags as these are the most commonly chosen for a roasting on election day.��

Voting

Registered ����Vlog staff voters were asked to consider each of the candidates’ policies (er, sausages) and cast a conscience vote at our in-office polling place.

Turns out ����Vlog staff are a diligent bunch – there was not a single informal or donkey vote cast (although we did draw the line at postal votes – sausages don’t travel well).

And the winner is…

Woolworths won in a landslide victory, snagging (sorry) an impressive 47.6% of the vote – a clear four-vote majority over Coles, and five votes ahead of Aldi.��

Our last Democracy Sausage election in 2022 saw Coles elected as favourite, so the worm has well and truly turned, with many voters crossing the floor to support Woolies.

Despite unseating its opponents in the Sausage Senate, Woolworths’ snags don’t have much meat to them: just 70% of the total weight. (Though to be fair, Aldi and Coles only managed 71% and 72% respectively.)

But Woolies is the only party campaigning on a platform of traditional values. It sells good old-fashioned beef bangers, while Coles and Aldi use a coalition of beef, lamb and/or chicken, in unspecified ratios.

And while it’s wise to take politicians’ promises with a grain of salt, you won’t need to with the winning wiener – Woolworths sausages had the lowest sodium content of all our candidates. (That means you can have a fair shake of the sauce bottle without worrying about your blood pressure.)

The Opposition

The member for Aldi came in last, taking out less than a quarter of the vote.��

The party is strongly focused on cost of living – its bulk pack sausages were the cheapest in our test at 43.7c each – but at a cost to public health, with its sausages having the highest salt and fat content.

A vote for Coles sausages won’t put your budget back in surplus: it was the most expensive per sausage (47.9c each in a 24 pack), but had the highest percentage of Australian ingredients – good for jobs but not growth.

Got a beef with your supermarket?

If truth in advertising is high on your list of campaign priorities, you could be disappointed.��

While you may expect your Democracy sausage to be made from good old Aussie beef, the fine print reveals what’s really inside.

Woolworths’ sausages are made from traditional beef, but Coles’ and Aldi’s are based on a foundation of three meats: beef, lamb and chicken.��

And they’re not exactly transparent about the ratios of their mystery meat. Here’s how they describe them in their ingredients lists:

• Aldi: Meat (71%) (Beef, lamb or chicken)
• Coles: Australian Meat (72%) [No Added Hormones Beef, RSPCA Approved Chicken, Lamb]

All three parties have a chequered history of using mixed-meat combos, with both Coles and Woolies flip-flopping on the issue between 2019 and 2025.��

Aldi, as usual, has done its own thing and stuck with the three-meat mix, but is now more upfront about the contents of its snags: in 2019, they were described as just “meat” with no further information.

The post Australia votes: The best democracy sausage appeared first on ����Vlog.

On this page:

• The best chicken nuggets according to our experts
• The kids' favourites
• What's in a chicken nugget?
• How are supermarket chicken nuggets made?
• Are chicken nuggets healthy?
• How we tested chicken nuggets

For the times when you want to treat your kids (or yourself) to crumbed chicken-y morsels at home, we enlisted an expert panel of taste testers to determine which supermarket nuggets outshine the rest on flavour. We also rated the nuggets on��nutrition and chicken content.

As a final test, we called in the real experts – ����Vlog kids – to find out which products are loved by littlies too.

The best chicken nuggets according to our experts

We had our panel of experts sink their teeth into 17 supermarket chicken nuggets that we cooked in an air fryer in our kitchen lab.��

We asked our experts to give each product a taste test score, and then calculated a nutrition score based on the Health Star Rating and the percentage of chicken in the nugget.

The ����Vlog Expert Rating, our overall score, is made up of the taste test score (80%) and nutrition score (20%). Weightings are in brackets.

Here are the three products that came out on top.

Coles I’m Free From Gluten & Wheat Chicken Nuggets

• ����Vlog Expert Rating: 73%
• Price per 100g: $2.00
• Chicken content: 62%

What the taste testers say:��

• “Excellent chewy texture. Looks like natural fibres. Great flavour.”
• “Meat white in colour. Nice umami notes from the coating. Very moreish. Chewy, which I like in a nugget.”
• “Quite thick with thin coating, but the coating adheres well.”

Ingham’s Free Range Chicken Breast Nuggets

• ����Vlog Expert Rating: 70%
• Price per 100g: $2.66
• Chicken content: 57%

What the taste testers say:

• “Nugget is quite large. Meat is white – whole muscle with visible muscle fibres and excellent adhesion.”
• “Slightly bland, however umami notes are coming through. Crumb is pleasant.”
• “Size is surprisingly big for a ‘traditional’ nugget. Very mild flavour and little aftertaste but pleasant and not artificial tasting. Filling is moist and not too chewy.”

Woolworths Chicken Breast Crumbed Nuggets

• ����Vlog Expert Rating: 68%
• Price per 100g: $1.10
• Chicken content: 52%

What the taste testers say:��

• “A little bland in flavour; texture is good and pretty chewy.”
• “Good coating crunch and meat firmness, however a little formed. Coating and chicken flavour is quite umami. Very pleasant. This one ranks quite high for flavour.”
• “Appearance is less appealing but it has good flavour.”

The kids’ favourites

After hearing from the adults, we dished up their top five to a panel of eight kids, to see which ones got their tick of approval. There were two clear winners from this test.

Ingham’s Chicken Breast Nuggets Original

• ����Vlog Expert Rating: 65%
• Price per 100g: $1.15
• Chicken content: 50%

This Ingham’s product was far and away the kids’ favourite, with our pint-sized testers raving about their unrivalled crunch factor. The adult test panel also described these nuggets as having excellent texture and a “very umami and moreish” crumb.

Woolworths Chicken Breast Crumbed Nuggets��

• ����Vlog Expert Rating:��68%
• Price per 100g: $1.10
• Chicken content: 52%

The only product to grace both the adults’ and kids’ most highly-rated list, these affordable Woolies own-brand ‘nuggs’ were described by our kids as being “yummy” and “the best”.��

What’s in a chicken nugget?

At its most simple (and if you’re making them at home), a chicken nugget is made by coating a piece of chicken in flour, egg and breadcrumbs before deep-frying in oil or baking. You might use pieces of breast or thigh, or perhaps minced chicken.

But commercially made chicken nuggets are a different story.��

They usually include many more ingredients – a concoction of salts, sugars, and additives such as binders, water holders and preservatives – with some containing less than 40% actual chicken. The average number of ingredients in the nuggets we tested was a massive 23.

Manufacturers may add these additional ingredients to improve the texture, appearance, flavour or longevity of the product, often at the expense of its nutritional value.

What about mechanically separated chicken?

Some chicken nuggets are made using mechanically separated chicken, which is made out of the chicken left on the carcass after all the meat is cut away.��

The carcass is fed through a machine to remove any scraps of meat still clinging to it. The resulting meat is pinker, cheaper and can be used in low-quality items such as hot dogs and nuggets. ��

Of the nuggets we looked at, 11 didn’t specifically mention chicken breast in their ingredients, just “chicken”. “Chicken” can mean any part of the muscle and attached animal fat, connective tissue, blood or skin.

How are supermarket chicken nuggets made?

Chicken nuggets are generally a ‘formed’ product, which means that the meat has been artificially formed or joined to resemble a cut of meat.��

Australian regulations require that formed meat products must have a declaration on the pack that they are formed or joined.

We asked food technologist Mark Lanfranchi, one of our expert taste testers, for more information on how chicken nuggets are made.��

“Chicken nuggets are made by combining different cuts of chicken meat, usually minced, with water, salts and flavours that are mixed together,” he says.��

“From there, it is formed into shapes using a drum and then coated, which usually involves a pre-dust, batter and crumb process.”��

After this coating process, the nuggets are partially fried for about 30–60 seconds. Mark says this allows the coating to stick to the meat and gives it a nice golden-brown colour.��

Then the nuggets are frozen and packed ready for supermarket shelves.

Are chicken nuggets healthy?

You probably don’t need an expert to tell you that chicken nuggets are an example of ultra-processed food.��

Consuming ultra-processed foods is linked with many health disadvantages such as obesity, heart disease, cancers and mental health issues.

Ultra-processed foods often contain more sodium (salt) and kilojoules and less of the good stuff, and this is the case with chicken nuggets. The average sodium content of the chicken nuggets we tested was more than 400mg per 100g.��

Given that the recommended sodium intake for a child 4–8 years is 300–600mg per day, a serving of chicken nuggets (100g or five to six nuggets) would take that child straight to the limit. This is concerning, as excessive sodium in our diets can lead to many health conditions.

Ethical considerations

Chicken that’s labelled as “RSPCA-approved” means the chicken complies with the RSPCA standard to ensure there’s a high level of animal welfare.��

The standard covers the whole cycle of the chicken production, including staff training, health of the chicken, housing and slaughter.

How we tested chicken nuggets

Products

We tested crumbed and tempura chicken nugget products available in major Australian supermarket chains including Coles, Woolworths, Aldi and IGA. The price per 100g is based on pack price in Sydney stores (not on special) in March 2024.

Tasting

Our panel of three experts tasted the air-fried chicken nugget samples ‘blind’ (without knowing the brands) and independently judged each sample on appearance, aroma, flavour and texture.

Scores

The ����Vlog Expert Rating, our overall score, consists of 80% sensory and 20% nutrition (equally based on the Health Star Rating and the percentage of chicken).

Here’s a breakdown of the sensory weightings:

• flavour (50%)
• texture (30%)
• appearance (10%)
• aroma (10%).��

We recommend chicken nuggets with a ����Vlog Expert Rating of 70% or more.

A panel of eight children tasted the five best scoring products from our taste test and voted for their favourites.

Meet our taste testers

Mark Lanfranchi

Mark is a seasoned food technologist with extensive experience in processed chicken product development. During his time at Baiada Poultry, Mark specialised in enhancing the quality and flavour of cooked chicken products, his expertise extending to innovating processing techniques that improve product texture and taste. Mark continues to apply his food science knowledge, focusing on developing new food products that meet high quality standards.

Brigid Treloar��

A freelance food consultant for over 30 years, Brigid has authored eight cookbooks and contributes to newspapers and magazines, reviews restaurants, judges cookery and recipe competitions, and judges specialty foods in the Sydney Royal Fine Food Show Competition. She’s an industry assessor for Le Cordon Bleu and advises many of Australia’s food companies on product and recipe development, and she also provides recipes and cooking information for company websites.

Adrian Lini��

With a background in agricultural science from the University of Sydney, Adrian has always been passionate about the scientific method. As a test officer at ����Vlog, he applies this passion to a wide range of home appliances, from espresso machines and kettles to vacuums, lawnmowers, and pressure cleaners. Adrian loves comparing products side by side to help consumers make informed decisions, which extends to taking part in taste tests like chicken nuggets and frozen chips.

The post Which brand makes the tastiest and healthiest supermarket chicken nuggets? appeared first on ����Vlog.

On this page:

• What is sustainable seafood?
• What is greenwashing?
• How we assessed seafood sustainability claims
• How to buy sustainable seafood��
• Seafood sustainability terms explained��
• Independent certification programs
• Third-party tools to help identify sustainable seafood

Australians are interested in where their seafood comes from and how sustainable it is. Recent research has shown that consumers associate ‘local’ seafood labels with freshness and sustainability, and we may even pay a little bit more for it if it’s locally caught or grown. The use of environmental and sustainability claims on food is also becoming more common.��

But in its 2023 report on greenwashing by Australian businesses, the Australian Competition and Consumer Commission (ACCC) raised concerns that “a significant proportion of the claims made by businesses may be false, misleading, or have no reasonable basis”.��

So how can you tell if the seafood you are buying is actually sustainable?��

There are a number of standards for sustainable seafood, and each has its own rationale. We’ve taken a deep dive into the certifications, claims and labels on the packaging of 35 different seafood products you can buy at the supermarket, to see how easy they are to interpret.��

Plus, we’ve put together a guide to deciphering the labels yourself, to help you make better informed decisions at the checkout.

How seafood reaches the consumer

In Australia, our seafood supply is sourced from wild fisheries, where species are fished from natural habitats, and from aquaculture farms, where seafood is raised in pens, tanks and ponds.��

From there, the seafood travels through a supply chain to get to the consumer.��

Some fisheries may have multiple fishing locations, farms and processing plants. They may also export their seafood to other countries where it is then distributed to multiple retailers.

The supply chains can be long and complicated, involving multiple regions, businesses, and distribution networks.��

This means that tracing the origin of a seafood product, and its sustainability or environmental impact, can be extremely challenging.

What is sustainable seafood?

Sustainable seafood comes from fisheries or farms that ensure the long-term supply and health of that species and the wellbeing of the surrounding waterways.��

Sustainable seafood practices:

• improve traceability of supply chains��
• protect human rights
• avoid overfishing and limit bycatch (unwanted species that are accidentally caught and ultimately discarded)��
• manage pollution and disease
• consider climate impacts
• preserve habitats.�� ��

What is greenwashing?

Greenwashing is when a business makes environmental or sustainability ‘green’ claims about their company, product or practices that are false, misleading, or overestimate the positive environmental impacts the product may have.��

The ACCC is cracking down on greenwashing. In December 2023 it published , after finding that 57% of businesses it reviewed made potentially misleading environmental claims.

The ACCC found some businesses were:

• using vague or unclear environmental claims
• not providing sufficient evidence for their claims
• setting environmental goals without clear plans for how these will be achieved and
• using third-party certifications and symbols in a confusing way.

When assessing the environmental and sustainability claims on seafood packaging, we kept these ACCC findings in mind.

How we assessed seafood sustainability claims

We bought 35 seafood products found in major Australian supermarkets. These included 11 different types of seafood such as canned tuna, frozen processed fish, mussels, sardines and salmon.��

We analysed the claims and logos we found on each pack to see how easy these were for us to interpret, and whether it would be easy for a consumer to do the same at the point of purchase.��

The claims we examined included fishing and farming methods, sustainability claims, industry and third-party certification logos, and other claims such as ‘FAD-free’ and ‘dolphin-safe’.��

What we found

We found environmental, sustainability and catch sourcing logos and claims on all of the packaging we looked at.��

Many of these were easily identifiable and from legitimate third-party certifiers, such as MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council).

But with other claims it wasn’t always clear what they meant. Nearly half of the seafood packaging we looked at had a claim or logo that was not quickly and easily understood.��

We often had to dig further, such as by checking the brand’s website, to see if the claims stacked up. We also had difficulties determining if pack claims on some products were legitimate, or greenwashing.

If we found deciphering seafood labelling a challenge, this poses a real problem for consumers.��

How are shoppers supposed to quickly and easily find the most sustainably sourced seafood product when it can be so hard to decode the labels?��

Our key findings:

• Many claims were hard to verify and difficult to understand.
• The challenges we encountered assessing the claims highlights the need for more consistent, clearer labelling requirements on seafood packaging.��
• Eight products mentioned Australia in their country of origin statement, meaning this seafood likely travelled fewer food miles to get to your plate.
• 11 of the products were classified by GoodFish as “say no”. This means the species of seafood in these products is not a sustainable choice.
• Of the products we looked at, 10 had an MSC certification and one had an ASC certification, representing industry best practices for sustainability and responsible sourcing.��
• 10 tuna products had a ‘dolphin-friendly’ claim or logo. Only two, Coles and Aldi Portview tuna, did not, but they did have a ‘responsibly sourced’ claim on pack.
• 18 products had a ‘responsibly sourced’ claim, but not all of these were supported by a third-party certification on pack.
• Six products that stated they were farmed had a ‘responsibly sourced’ claim but only one, Woolworths Smoked Mussels in Oil, was backed by an ASC certification on pack.
• 10 out of 11 products that claimed they were certified sustainable were backed by MSC certification, while one, Humpty Doo Smoked Whole Barramundi, was industry-certified.

How to buy sustainable seafood��

1. Look for certification

If you are concerned about the sustainability of your food choices, we recommend looking for claims that are independently certified and adhere to strict standards such as MSC, BAP (Best Aquaculture Practices) and ASC, which claim to represent industry best practices for wild-caught and farmed seafood.��

You could also look for logos that represent industry standards and certifications, such as the Australian Barramundi Farmers Association sustainability certification scheme, for example. But you may need to do a bit of extra digging to find out what these schemes stand for.��

2. Look for QR codes

Some packaging may have a QR code that provides a link where you can find out more information about the product. For example, the Safcol No Net Tuna tin had a QR code under their dolphin-safe logo that led us to their web page about their fishing methods.��

QR codes can be a helpful tool to convey additional supporting evidence of pack claims, especially where label space comes at a premium. But it is also important for shoppers to evaluate this information for its credibility, so ask yourself is it just marketing, or is it genuine evidence of sustainable practices?

3. Be sceptical of trademarks and fishy claims on packs

We saw many vague claims on packs where it wasn’t clear what they meant. Some examples were ‘responsibly sourced’, ‘responsibly farmed’ or ‘responsibly caught’.��

Sometimes these claims were associated with a more sustainable fishing technique (such as FAD-free or no nets) or backed by a third-party sustainability certification like MSC.��

But in other cases it was simply stated on the pack or listed as a trademark without any other information that supported this claim.��

This doesn’t mean that the product wasn’t responsibly sourced, it just means we couldn’t tell, and without supporting evidence this could be greenwashing.��

We suggest looking for genuine supporting information on packs such as third-party certifications, or supporting evidence elsewhere, instead of relying on a ‘responsibly sourced’ or other vague claim when choosing sustainable seafood.

4. Use third-party tools

There are a number of credible tools available from other organisations that you can use to help identify the environmental impact and sustainability of the seafood you buy. We’ve listed a few further below in this article.��

Seafood sustainability terms explained��

To help you make informed decisions when you shop, we’ve listed below some of the terms and claims we found on seafood packaging (as well as a few others), with an explanation of what they mean.

Further down we list the three independent certification programs to look for on packaging if you want certainty around the sustainability of your supermarket seafood products.

Farmed (aquaculture)

More than 100 species of seafood can be farmed, and a 2019 report by the Fisheries Research and Development Corporation (FRDC) mentions that 69% of consumers believe that farmed fishing is sustainable.��

But how sustainable or environmentally friendly a ‘farmed’ product is will depend on the farming methods and the species being farmed.

Look for third-party certifications such as ASC and BAP (see ‘Certification programs’ below for more on these), which will appear on products only if the fishery they come from is implementing and working towards more sustainable practices and lowering their negative impact on the environment.��

Nine of the 35 products we looked at stated they were farmed.

Wild-caught

Wild-caught seafood is fished from its natural habitat such as an ocean, lake or river. It is not farmed. Being wild-caught doesn’t make it more or less sustainable than farmed fish. The sustainability of a type of seafood is dependent on factors such as the species being caught, the area from which it is caught, and the fishing method.��

Of the 35 products we looked at, 21 had a wild-caught claim.��

Dolphin-safe, dolphin-friendly��

The dolphin-safe logo or claim indicates that the fishery complies with policies and laws that aim to reduce the number of dolphins killed in tuna nets. The dolphin-safe label is most often used on canned tuna, but some other tuna products may also carry it.

The dolphin-safe label was developed in 1990 by Earth Island’s International Marine Mammal Project (IMMP) and was later codified into US federal law.

There are concerns that some brands of tuna use the dolphin-safe logo or claim deceptively, and that it is greenwashing.��

To be certain that a can of tuna is dolphin-safe, shoppers can check the , which lists more than 800 dolphin-safe tuna companies worldwide.��

Ten products that we looked at had the dolphin-friendly or dolphin-safe claim.��

FAO catch area numbers

You may see a reference to an FAO catch area number listed on some of the seafood you buy. This is a system of identifying 27 major fishing regions established by the Food and Agriculture Organization of the United Nations. These areas are largely arbitrary, but the FAO number means the catch can be traced back to a fishery region.��

You can enter the FAO number on the to find out more about the geographical area your seafood came from.

FAD-free

FAD-free fishing means fish are caught without use of fish aggregating devices (FADs). FADs are structures that float in the ocean to make shadows that attract fish. Some can be as simple as a floating log, while others are anchored to the seabed.

The FADs can have their own nets and lines, or fishers may cast their nets and lines near them.�� If the FAD uses netting, then small fish, sharks and turtles can get tangled up in them. ��

Nine of the 35 products we looked at had a FAD-free claim.

Purse seine ��

Purse seine is a fishing method using large walls of netting that surround schools of fish. The net is then closed like a drawstring purse to capture fish. There are concerns that these nets capture significant bycatch including vulnerable species, sharks and juvenile fish, especially when they’re used with FADs. Purse seines can be used to catch tuna, squid, pollock, salmon and anchovies.

No nets; handline; pole and line��

These three terms refer to methods where fish aren’t caught with nets, but are instead caught with a fishing pole and line, either mechanical or hand-operated. These methods aim to reduce bycatch (or unwanted species) from the catch, and harmful impacts on other species tend to be minimal.��

Three of the 35 products we looked at had this claim.

‘Responsibly caught, sourced, farmed, fished or grown’

When a product displays one of these phrases, the company is making a claim that their seafood is responsibly sourced. ‘Responsible’ is different to ‘sustainable’ and refers to the adherence to social, environmental and food safety practices both in operations and in relationships with suppliers, customers and the community.��

If this claim is used alongside a third-party certification such as the MSC or ASC logos then it is substantiated. If there is no supporting evidence, this may be a greenwashed claim.��

There were 18 products that had the responsibly caught, sourced, farmed, fished or grown claim.��

‘Sustainably caught, sourced, farmed, fished or grown’

When a product displays one of these phrases, the company is making a claim that their seafood is sustainably sourced. Sustainable means seeking to minimise harm to the environment and the depletion of natural resources, while supporting long-term ecological balance.����

There were 11 products that had the sustainably caught, sourced, farmed, fished or grown claim, and all claims were supported by a third-party certification system.��

Sustainable vs responsible claims

The use of sustainable versus responsible claims on packaging can cause confusion. These claims are often used interchangeably by fishing standards with some using the word sustainable, and others responsible.��

We found that ‘sustainable’ claims were often more clearly supported by standards.��

Irrespective of whether the word sustainable or responsible is used, the claim must be robust, defensible and based in science, supported by credible assurance systems, and clearly communicated to shoppers. Look for a logo from a trusted organisation to verify these claims.

Carbon-neutral

A carbon-neutral claim means the company’s carbon emissions are equal to the amount of greenhouse gases it removes from the environment through the use of carbon offsets.��

A company can offset greenhouse gas emissions by planting trees or by investing in clean energy projects or organisations through a carbon offset program. ��

As with any other claim, supporting evidence is needed for carbon-neutral claims, otherwise they could be greenwashing.

The Kurumba Banana Prawns were the only product in our sample that had a carbon-neutral claim. They have been certified through the government’s .

Independent certification programs

ASC-certified��

The Aquaculture Stewardship Council (ASC) is a non-government organisation (NGO) that sets strict standards for seafood farming that represent industry best practice in line with the UN FAO guidelines.��

The ASC logo means that the farm has been certified to meet these standards for the species they farm, and that every stage of production is traceable. The standards cover the impact of the farm on the environment, its workers, the local community, and the seafood being farmed.��

There was only one product with the ASC-certified logo on the products we looked at: Tropic Co Australian Raw Whole Tiger Prawns.

This means that the Tropic Co farm(s):��

• has restrictions on what they can feed their prawns, they must minimise wild fish as an ingredient
• cannot be located in critical habitats
• bans forced labour and has safe and equitable work environments
• must minimise impacts on the neighbouring ecosystem and have a barrier between the coastline and the farm
• has set limits of water quality measures and can’t discharge sludge
• must minimise disease outbreaks. Medication can only be used under strict conditions and antibiotic use is not allowed
• can’t use the ASC certification logo on products where antibiotics have been used.

BAP-certified��

Best Aquaculture Practices (BAP) claims to be the only aquaculture certification program in the world that certifies every step of the production chain.

They say they use traceability as the foundation for their standards, which focus on four pillars of responsibility:��

1. Environmental responsibility��
2. Animal health and welfare��
3. Food safety
4. Social accountability

While we didn’t see this certification on the packaging of any of the farmed products we looked at, BAP does have partnerships with Coles, Woolworths and Metcash (IGA’s parent company) among others, so keep an eye out for their logo while you shop.

MSC-certified seafood��

The Marine Stewardship Council (MSC) logo represents a third-party, independent certification system based on the UN Food and Agricultural Organisation (FAO) best practices for sustainable and responsibly sourced seafood. This certification only applies to wild-caught seafood.��

Alongside the logo is a code, which is usually MSC-C- followed by 5 numbers. You can and it will allow you to trace the product back to the fishery where it came from. You can then see species information, where the seafood came from, how it was caught and the details of the certification.��

Fisheries that choose to be certified by MSC are audited to meet MSC standards. They must adhere to three main principles:

1. Sustainable target fish stocks: Fishing is done in a way that doesn’t lead to overfishing or depletion of�� stock and if it does the fishery must act in a way that leads to recovery.
2. Environmental impact of fishing: The fishery’s operations maintain the ecosystem it’s situated in.��
3. Effective management: The fishery is managed in order to respect local, national and international standards and laws. It must also incorporate schemes that commit to a sustainable and responsible use of the resource.

Third-party tools to help identify sustainable seafood

GoodFish

is a sustainability initiative by the Australian Marine Conservation Society. They provide an independent rating for seafood species found in Australian and New Zealand supermarkets and retail outlets.��

Their sustainable seafood guide, which can be found online and as an app, rates species from good to worse: Better Choice, Eat Less, Say No and Under Review.��

They also have a that provides diners with a list of venues that have committed to removing unsustainable seafood from their menus.��

Seafood Watch

is similar to GoodFish and has a sustainable seafood advisory list that classifies species from good to bad: Best Choice, Certified, Good Alternative and Avoid.��

Although their focus is the US seafood market their ratings can be used for US seafood products available in Australia, such as salmon.��

Additionally, they have species-specific guides that provide ratings for seafood depending on farming techniques and fishery locations globally.��

Seafood Watch also provides useful information on across the world.��

FoodSwitch

is an app from The George Institute for Global Health that lets you scan the barcodes of foods to see how they rate on a number of different factors, including a Planetary Health Rating.��

Similar to the Health Star Rating system on food, the Planetary Health Rating displays from half a star up to 5 stars. The higher the star rating, the lower the greenhouse gas emissions associated with that food.

Shop Ethical

Shop Ethical is an Australian organisation that rates the environmental and social impact of companies.��

Its online tool and app can help you make more informed ethical purchases, with information on the����behind well-known brands.��

You’ll see Shop Ethical ratings alongside some of our product reviews and test results.

Improving seafood sustainability

Despite the existence of various programs and certification systems aimed at enhancing traceability and sustainability in global fisheries, the statistics paint a concerning picture. As of 2019, over a third (35.4%) of global fish stocks were deemed overfished, up from 34.5% in 2017.

According to the UN, sustainable fisheries accounted for about 0.1% of global GDP in 2019, but this share has not changed significantly since 2011.��

Yet sustainable fisheries still have a pivotal role to play in our future food security and mitigating environmental impacts from fishing and farming seafood.

Consumers can assist in steering demand towards more sustainable options. But our evaluation of seafood labelling shows that it can be hard for people to make informed choices, identify legitimately responsibly and sustainably sourced seafood, and avoid greenwashing.����

We spoke to MSC’s ANZ program director Anne Gabriel about these labelling issues and greenwashing concerns. She told us that easily identifiable certification is key to claims on products that are “credible, independent, legitimate, clear, and substantiated”.

“Without clarity on a product’s origin and supply chain, any claim about its sustainable production becomes questionable,” says Gabriel.

“It is imperative that consumers are protected and empowered to make the right choices while fisheries and businesses invested in doing the right thing are not undermined.

“Instead, and more importantly, fisheries and companies committed to sustainable standards should be celebrated and incentivised.”

The post How to buy seafood that’s actually sustainable appeared first on ����Vlog.

On this page:

• What's in plant-based meat?
• Is plant-based meat healthy?
• Does plant-based meat taste like real meat?
• Which plant-based meats are best?
• How we test

Not only do they look like meat, but they’re often sold alongside meat in the supermarket – and some even ‘bleed’ like meat when you cook them.

So what are they made from? Do they actually taste like meat? And are they as healthy as some manufacturers claim?

In 2019, we reviewed and tested six plant-based burger patties and three plant-based minces sold in Coles and/or Woolworths to answer these questions.

What’s in plant-based meat?

We looked at the ingredients list of plant-based mince and meat patties from The Alternative Meat Co,��Beyond Meat, Coles, Eaty, Funky Fields, Naturli, NextGen2,��Unreal Co and Veef.

Some of the more common ingredients in these products, other than water, include:

• vegetable protein from soy, pea, wheat, rice or a combination. This is often listed as ‘protein isolate’, ‘textured vegetable protein’ or ‘defatted soy’
• vegetable oil such as coconut or canola
• salt
• starch from potato, tapioca, corn or maize
• plant/vegetable fibre, often from peas
• thickener, most frequently methyl cellulose (additive 461) and maltodextrin
• yeast, mushroom and other vegetable/herb/spice extracts and/or powders
• natural colour, often from beet
• natural flavour.

What you’ll struggle to find is a whole plant or vegetable.

Is plant-based meat healthy?

The packaging claims and even the concept of plant-based meat alternatives scream ‘good for you’.��

Most products carry protein-content claims, alongside a host of others including ‘gluten free’, ‘vegan friendly’, ‘no GMOs’ and ‘preservative free’.

But are they as healthy as the marketing would have you believe?��

Nicole Dynan, accredited practising dietitian and gut health specialist, suggests we take all that positive spin with a grain of salt.

“These burger patty and mince products can definitely provide a convenient option for people who are time poor and wanting an alternative to meat,” she says. “But they’re still processed foods – they’re not the same as whole plant foods that we should be eating more of, like legumes.

“The ‘plant-based’ and ‘high-in-protein’ claims are having a halo effect, but they’re not telling the whole story.”

Salt content

According to Dynan, one issue is salt content. A single plant-based patty can contain as much as 50% of a person’s daily intake of sodium.��

“Add a bread roll, cheese and some sauce, and you’ve met your sodium quota in just one meal,” she says.

Protein content

As for protein, all the products we tested adhere to the ��in their claims to be a good source of protein (at least 10g protein per serve). But some would need more to make a decent meal, according to Dynan.

“We recommend 20–25g of protein per meal, and some of these products would only provide half that amount,” she says.

Plant-based pluses

On the plus side, plant-based meat can compare favourably with animal meat for certain nutrients.��

“Quite often they’re lower in fat – particularly saturated fat (with a few exceptions),” says Dynan.��“And a number have added fibre, which you won’t get from meat.“

So swapping out a regular commercial meat patty for a plant-based alternative at a barbecue or when eating out might leave you nutritionally better off.

“But if you’re substituting these patties for meat in your menu on a weekly basis as a means of improving your health, you’ll probably get more value from eating a piece of good quality lean meat,” says Dynan.

“At the end of the day they’re still processed products, with little in common with the plants they’re derived from.

“If your goal isn’t just to reduce your meat intake but to also increase your vegetable intake, you’d be better off eating a burger or Bolognese made from whole foods such as lentils, grated carrot and zucchini.”

suggest nuts, seeds, legumes, beans and tofu as alternatives to animal foods for everyone, not just for those following vegetarian or vegan diets. These foods boost dietary variety and can be a valuable, affordable source of protein and other nutrients found in meat.

Does plant-based meat taste like real meat?

A meaty taste may not necessarily be a selling point if you’re vegan or vegetarian. But if you’re hoping to sneak plant-based meats into the kids’ meals without them noticing, or encourage your carnivorous partner to embrace meat-free Monday, chances are you’re looking for a meat alternative that looks, smells and most importantly tastes as close as possible to the real thing.

So for each product our meat eaters sampled in our blind taste test, we asked if they thought it was plant-based or real meat.

Most like meat

Naturli (Funky Fields) Minced (which we served up as a Bolognese sauce) was the most convincing – seven of our 36 meat-eating participants thought it was meat.��

People commented on its meat-like texture and appearance, and even many of those who could tell it wasn’t meat still found it a decent imitation.

“Convincing as meat … Think it’s veg-based but a tough call,” said one. “Enjoyed this one. Closest match,” said another.��

A couple of people likened it to turkey mince, saying “Very tasty, good flavour. Possibly turkey mince” and “If it’s real meat, it’s lean and likely turkey.”

As for the patties? Five of our 36 participants were convinced the Alternative Burger from The Alternative Meat Co was meat.��

But being meat-like didn’t guarantee they liked it, as our taste test results show.

Which plant-based meats are best?

Of the nine plant-based meat alternatives we taste tested in 2019, the following burger patty and mince products came out on top.

For full details of all products we looked at, check out our review of plant-based meats.

Beyond Meat Beyond Burger Plant-Based Patties

• ����Vlog score: 66%
• Country of origin: USA

Taste-testers say:

“Tasty. Good smoky taste. Very moreish.”

“Didn’t enjoy the first bite but then I grew to love it, three bites in.”

“Not unpleasant. Best option on test.”

“Surprisingly nice flavour and texture. Looked nice enough. Smoky flavour.”

“Chuck it on some white bread with tomato sauce and you’ve got a winner.”

Good to know:

Five of our six non-meat-eating participants were a fan of this sample, although some found its likeness to meat disconcerting.

“Holy s*** this is like eating real-life animal, the texture is a bit confronting, but it’s nice once you remember it’s plants. Tastes like beef.”

“Is this a Beyond Burger? This is the most meat-like of the samples. Almost disturbingly so. Strong, smoky, meaty flavour. But slightly unnerving for a vegan.”

“Meaty flavoured! Nice texture, flavour of the surface reminds me of real BBQ (cooked/burnt flavour with meat).”

Naturli Minced 100% plant-based

• ����Vlog score: 51%
• Country of origin: Denmark

Taste-testers say:

“Good texture, most like mince meat, great flavour.”

“I would happily eat this instead of mince.”

“Very similar texture to meat. Appears similar to meat, but it’s not meat.”

“Juicy, tasty, just a little bit chewy.”

Good to know:

����Vlog home economist Fiona Mair��found this the easiest of the mince samples to cook.

“Texturally it was very similar to beef mince,” she said. “Where some other products were like paste, this sample separated readily rather than clumping together, and it browned nicely.”

How we test

Products

We tested plant-based burger patties and minces that were available nationally through at least one of the major supermarket chains. We focused on products that are being sold alongside regular meat in the chilled section and/or are marketed predominantly as ‘plant-based’ or ‘alternative’ (beef-style) meats rather than as vegan/vegetarian burgers. To be included, their first ingredient (other than water) had to be a vegetable protein.��

Price is based on the pack price in Sydney stores (not on special) in September 2019. We tested a total of nine plant-based products (six burger patties and three minces).��

Tasting

A total of 42 people took part in our 2019 taste test – 36 who do eat meat and six who don’t (identifying as vegan, vegetarian or pescatarian). Participants tasted the samples ‘blind’ (without knowing the brands) in a randomised order, which was different for each person.��

Burger patties and minces were tested separately. We pan fried all of the patties according to pack instructions. We prepared a Bolognese sauce with each mince, using the same ingredients and following any cooking instructions on the pack. We included a beef patty and a beef mince Bolognese (made to the same recipe) for comparison.��

Each plant-based sample was tasted by all 42 participants (although only the 36 meat eaters tasted the two beef samples). For each sample, participants decided if they ‘disliked’, ‘liked’ or ‘loved’ it and wrote comments. The 36 meat eaters were also asked if each sample was plant based or meat based.��

Scores

The ����Vlog score is made up of taste (70%) and nutrition (30%). We calculated the taste score as an average of all responses, whereby ‘dislike’ is scaled at 25, ‘like’ at 70 and ‘love’ at 100. The nutrition score is based on the product’s Health Star Rating, which we calculated from the details in the nutrition information panel and changed to a percentage.

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On this page:

• A bounty of plant-based alternatives
• Dietary identities of Australians
• Are plant-based products healthy?
• Choosing wisely: plants vs 'plant-based'��
• Meat labelling – what's the alternative?
• 'Plant-based' often means pricier
• Our survey

Today you can find a ‘plant-based’ or ‘vegan’ claim on a dizzying array of food products, from lasagne, lollies and yoghurt to condensed milk, shredded cheese and schnitzels.

We take a look at the growth in the plant-based alternatives market, and what’s behind it.��

We also look at people’s perception of plant-based labels on packaged food, how plant-based alternatives compare with their conventional versions and what to consider when buying packaged foods labelled ‘plant-based’ or ‘vegan’.

A bounty of plant-based alternatives

The number of new plant-based products on supermarket shelves has visibly increased, but the category where this is perhaps most evident is plant-based meat alternatives.

Thomas King, CEO of independent think tank Food Frontier, tells ����Vlog that its 2020 State of the Industry report shows that Australia’s plant-based meat industry grew exponentially from 2019-2020, doubling its manufacturing revenue and jobs.

“The number of new products in supermarkets like meat-free burgers, sausages and ready meals, also doubled in that time, with the category seeing 46% sales growth in retail,” says King.

Australian supermarkets now offer more than 250 plant-based meat alternative products, “more than half of which are made by Australian companies”, he says.

So what’s behind this growth?

Dietary identities of Australians

The majority (79%) of Australians consider themselves to be omnivores (eat food of both plant and animal origin), according to our survey.

A further nine percent consider themselves to be ‘flexitarian’ (eat a primarily vegetarian diet, but occasionally eat meat or fish) and three percent consider themselves pescatarian (eat fish, but not meat).

So although just five percent and two percent of Australians identify as vegetarian and vegan, respectively, it’s clear there’s a trend in this direction.��

For many, the transition to a predominantly plant-based diet is fairly recent. More than half (55%) of those we surveyed who follow a vegan or vegetarian diet have been doing so for less than five years.

Even many people who aren’t giving up meat altogether are cutting down. Last year, the University of Adelaide found that nearly one in five (19.8%) Australians were consciously reducing their meat consumption.��

And according to a nationally representative survey by market research group Colmar Brunton, health is the number one reason so many Australians are choosing to eat less meat (closely followed by the environment, animal welfare, cost and increasing variety of plant-based options available in a four-way tie).

Are plant-based products healthy?

The wholesome-looking labels of plant-based foods – often in earthy tones of green or brown, sometimes with images of leaves – conjure up images of goodness.��

Most of us aren’t eating enough vegetables and legumes, so choosing products labelled ‘plant-based’ or ‘vegan’ may seem like a sensible option. And our survey found that almost half (46%) of Australians believe packaged foods labelled ‘plant-based’ are healthy.��So are they?

What the research shows

In 2020, Food Frontier carried out a nutritional analysis of conventional processed meats and 95 plant-based meat alternatives.

“[This research] showed that, when compared like-for-like with conventional meat sausages, burgers, bacon and poultry (crumbed and un-crumbed), plant-based meat alternative products are on average nutritionally comparable or superior,”says King.

“For those Aussies seeking to reduce their meat consumption who still want a burger to throw on the barbeque – plant-based meats can serve as a healthier alternative.”��

Plant-based alternatives may contain more dietary fibre and lower saturated fat on average than equivalent conventional meat products, and be considered a healthier alternative. But bear in mind that we’re talking about sausages, burgers, bacon and schnitzels – meats that global health authorities suggest everyone avoids, even if they don’t follow a plant-based diet.

Some would argue that a sausage is still a sausage – a ‘sometimes food’ –- whether it’s plant or meat based. And sugary confectionery is never going to be good for you, even if it’s labelled ‘vegan’.��

Choosing wisely: plants vs ‘plant-based’��

Eating more whole foods from plants – think fruit, vegetables, legumes, grains, nuts and seeds – is always going to be a healthier option than including more processed products in your diet, even if they’re plant-based.

A key reason dietary guidelines recommend we include meat and certain dairy foods in our diets is because they offer beneficial amounts of nutrients. Meat, for example, gives you protein, iron, zinc, vitamin B12 and essential fatty acids, among other nutrients. And milk, yoghurt and cheese are a good source of many nutrients including calcium, protein, iodine and vitamin D.��

Meat-free diets may need to be planned

Some of these nutrients can be harder to obtain from some vegetarian or vegan diets, and a bit more planning is required. So if you’re replacing these foods entirely with plant-based alternatives, it’s worth consulting a health professional such as an accredited practising dietitian, to make sure the alternatives you choose are suitable and give you a balanced diet.

Meat labelling – what’s the alternative?

A senate inquiry into the definitions of meat and other animal products was established in June this year by Nationals senator and former butcher Susan McDonald.

She was concerned that the Australian meat industry could be negatively affected by the plant-based food industry appropriating labelling terminology such as “meat” and “beef”.

To inform the process, Food Frontier reviewed the labelling of 252 meat alternatives sold in major supermarkets. It found that although about a third (34%) of products use an animal meat term in their product name, this term is modified in more than a quarter (26%) of products to indicate they’re meat-free (e.g. ‘beefy’, ‘chickenless’, etc). The majority (89%) don’t use animal depictions on the front-of-pack label.

In its submission to the inquiry, the ACCC said that it “has not received information that demonstrates that the labelling of plant-based substitute products is an issue causing consumer detriment”.

The law is clear, says ����Vlog

Erin Turner, ����Vlog director of campaigns & communications, has this advice for consumers.

“The Australian Consumer Law is clear – companies can’t mislead or deceive their customers,” says Turner. “There are strong penalties in existing laws for companies that do lie to their customers.

“If you’ve seen a claim from any company that you think is misleading you can raise a complaint with the ACCC.”

‘Plant-based’ often means pricier

Plant-based processed foods are often more expensive than their meat-based alternatives.��

One reason is that they may require unique ingredients to create a palatable texture or flavour, and those ingredients may be more expensive than those used in the alternatives. Different processing methods and facilities, lack of economies of scale, and extra supply-chain and distribution costs can also push up costs.��

Whether it’s for those reasons, or simply opportunistic marketing designed to appeal to plant-based-conscious consumers wanting to make a quick and easy decision, there’s no shortage of examples of ‘plant-based’ or ‘vegan’ versions of near-identical foods that have premium price tags.

Nanna’s regular fruit snack pies cost $0.89 per 100g, for example, whereas its ‘vegan friendly’ version costs $1.78 per 100g.

Chris’ regular guacamole dip costs $1.75 per 100g whereas its plant-based version is $2.00 per 100g.

The Natural Confectionery Co. Fruit Salad Soft Jellies cost $1.67 per 100g, whereas the vegan alternative costs $2 per 100g.

And Nestlé Milo costs $1.52 per 100g whereas its plant-based version costs $1.77 per 100g.

The plant-based revolution has even led some companies to bring out a ‘vegan’-labelled product (with associated price hike) when a plant-based version existed already.

For instance, Praise 99% Fat Free Traditional Mayo (which is suitable for vegans) costs just $0.90 per 100g whereas Praise Vegan Mayo costs $1.25 per 100g.

Our survey

����Vlog surveyed 1096 Australians on a range of topics, including plant-based eating, between 15 and 29 March 2021.��

The data has been weighted to make sure it is representative of the Australian population according to the 2016 ABS Census data on age, state, sex, household income and education.

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The short answer is that it depends who you ask. And this means that you may not be getting what they expect when you buy ‘free-range’. 

If you’re buying supermarket own-brand ‘free-range’ eggs with the hopes to save a few bucks, you might not realise that Woolworths Select, Coles and Aldi’s Lodge Farm free range eggs have stocking densities of 10,000 hens per hectare – not what we consider true free-range.

Our definition of free-range eggs

Broadly speaking, free-range should mean that hens have easy access to open ranges for at least eight hours a day and sheds where they can feed, roost, lay their eggs and be securely housed at night.

Which is why we’ve adopted as our benchmark the , which says there should be a maximum of 1500 hens per hectare on an outdoor range, which gives each hen a minimum of 6.6 square metres.

The government standard for ‘free-range’

There are several definitions for free-range, including from industry body and animal welfare organisations such as the and .

In 2017, the government tried to bring some consistency to the term by introducing a free-range egg standard.

But it completely fails consumers. The standard allows producers to pack 10,000 hens into a hectare (which is a minimum of one square metre per bird) with no mandate for hens to actually spend time outdoors. It is also voluntary.

The standard is entirely in contrast to consumers’ expectations for free-range eggs and the CSIRO’s Model Code of Practice, which says there should be a maximum of 1500 hens per hectare on an outdoor range, which gives each hen a minimum of 6.6 square metres.

It’s the CSIRO’s Model Code of Practice that we’ve adopted as our benchmark.

What free-range means for chickens

Animal welfare considerations are among the reasons why people choose to buy free-range eggs. Many consumers believe that ‘free range’ should mean:

• birds spend time outside
• birds have room to move inside and out; and
• farmers adhere to animal welfare practices.

Unfortunately, images of contented, clucking chooks flapping their wings, dust bathing, socialising and roaming around open green pastures aren’t always the reality.

Animal welfare experts, such as RSPCA chief scientist Dr Bidda Jones, believe that chooks suffer stress unless they’re able to satisfy their basic behavioural needs. According to Jones, they need:

• space to stretch and flap their wings
• a secluded nesting place in which to lay their eggs
• facilities that allow them to dust-bathe and forage.

Traditional free-range standards are designed to meet these needs but there’s concern they’re being compromised by large-scale production systems. 

But even free-range environments have their drawbacks. The hens may be more prone to such things as disease, illness, aggressive behaviour, parasites and predation in a free range system. This means they may still suffer stress, especially if there isn’t enough outdoor cover and they don’t feel secure.

Beak trimming

Chooks instinctively form small groups in which there’s a social pecking order (a hierarchy). But in overcrowded conditions or very large flocks, these behavioural patterns break down and birds often attack each other. Packs of ‘bully birds’ can form and terrorise the others.

Producers still sometimes trim the hens’ beaks to stop them injuring (or killing) weaker birds. Beak trimming is allowed under the  scheme and by the RSPCA, but it is prohibited by the  standards.

Are free-range eggs fertilised?

No. But then no commercially produced eggs are fertilised, whether they’re laid by hens in cages, barns or free ranges. This is because the hens aren’t exposed to male chickens.

Why do free-range eggs cost more than caged ones?

There are several reasons, which can vary between suppliers, but the main one is higher production costs.

For instance, free-range hens may come into contact with more pathogens, parasites and diseases that call for treatment. More birds could also show aggressive behaviours and be lost to predators, which may result in a lower egg output. 

The cost of organic free-range eggs may be even higher due to increased land management costs and lower stocking densities.

You may be happy to pay more for free-range eggs, accepting that it costs more to produce them. But are you happy paying more for free-range eggs that don’t meet your expectations of what free-range should be?

Tips for buying free-range eggs

If you want to ensure that the free-range eggs you buy meet your expectations:

• Do on different certification schemes to find one you trust and check for details when shopping.
• Check the packaging or producer websites of the eggs for information about their standards and stocking density.

The post Are your eggs really free range? appeared first on ����Vlog.

Both Coles and Woolworths are catering to this growing group by offering a plant-based Christmas roast.��

To find out how tasty they are and whether these plant-based alternatives are something you’d actually want to serve as part of your festive feast, we put them to the test.��

We cooked up both options and asked 17 ����Vlog staffers to assess them based on appearance, smell and taste.��

Coles Plant-Based Christmas Roast with Sweet Chutney

• RRP: $12
• Weight: 800g
• Serves: 5
• Health star rating: 4 stars

How tasty is it?

Eleven of our 17 triallists said they liked the taste, three loved it and three said they disliked it. Generally people commented on its soft texture said it was well-flavoured, but that it was closer to a meatloaf than a Christmas roast.

Here’s what they had to say:

• “Good mouthfeel. Chewy and has flavour. Sauce is a good addition.” – Kim Gilmour, vegetarian.
• “Odd aroma but texture is OK. Is actually quite pleasasnt, but would consider it more as a side than a main.”�� – Kate Bower, omnivore and meat lover.
• “Subtle herby taste, texture is strangely soft. Unpleasant.” – Jim Hook, vegan.
• “Tastes a bit like a sausage roll.” – Erin Farrugia, omnivore.
• “Spongey and moist. I really liked this one! It was packed with flavour and had a lovely smooth mouthfeel. Herby and a chicken-like taste that wasn’t offensive. Really lovely smokey sauce around it.” – Genna Houteas, omnivore.
• “Seasoned well but a confused texture. It has a long way to go before I’d be touching that on Christmas day.” – Patrick V, omnivore.

Would you eat this as part of your Christmas feast?

Six of our 17 triallists said they would eat Coles Plant-Based Christmas Roast on the big day or as leftovers on Boxing Day. However, generally people thought it wouldn’t compete with other festive dishes and suggested making a different vegan dish to serve instead.

Woolworths Plant-Based Christmas Roast with Cranberry Glaze

• RRP: $15
• Weight: 500g
• Serves: 4
• Health star rating: 4 stars

How tasty is it?

Thirteen out of 17 triallists said they disliked it, three liked it and one loved it. Generally people said they didn’t enjoy the texture as it was too chunky and grainy.

Here’s what they had to say:

• “Smells and tastes like onions. Chewy texture but breaks apart fast in mouth.” – Jim Hook, vegan.
• “Appearance is good. Aroma is nondescript and it’s flavourless with a grainy texture and floury aftertaste.” – Denis Gallagher, omnivore.
• “Tastes like compressed multigrain bread. Chunky stuff.” – Matt Steen, omnivore.
• “Flavourless, has a slight aftertaste but lacks oomph and seasoning.” – Kim Gilmour, vegetarian.
• “Tastes like rabbit food, or like I’ve licked the floor of a barn.” – Jonathan Brown, omnivore.
• “Has more of a vegetable taste than a ‘meat’ taste. Too grainy, not a smooth feel.” – Melanie Stopic, omnivore.

Would you eat this as part of your Christmas feast?

Eleven of our triallists gave a firm no. Generally, people said there were tastier vegan options that they’d rather serve or eat on Christmas day.

Verdict

Overall our triallists preferred the taste of Coles’ plant-based Christmas roast over the Woolies version.

However, if you’re looking for a plant-based option for your Christmas spread, you might be better off trying a different product.��

Jim commented : “As a vegan, I was a little disappointed with both roasts. The flavours were OK, but the texture felt off the mark for both of these.��

“Plant-based products have come a long way in regards to taste and texture, and this feels like a step backwards.��

“I’ve been buying plant-based roasts from smaller businesses and retailers for years, there’s no comparison between the two.”

How we tested

Tasting��

We set up a blind tasting for 17 ����Vlog staffers (a mix of vegan, vegetarian and omnivores/meat lovers). Each product was cooked in the ����Vlog kitchen lab according to packet instructions. We then assigned each product a code and concealed its brand.��

Our tasters sampled them in a random order. For each sample tasted, people decided if they disliked, liked or loved it. A total of 34 samples were tasted and voted on across the two products.��

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Making the ultimate scram is a true skill. Methods are varied, with the ultimate technique for the creamiest, pillowiest eggs hotly debated. Not to mention the essential additions: milk or cream, parsley or dill? Is it OK go rogue and throw a bunch of cheese in there? Or ditch the eggs altogether in favour of a vegan version?��

Our ����Vlog kitchen expert Fiona Mair settles the score with her tried-and-tested method for making the best scrambled eggs, plus we’ve asked the keenest cooks on ����Vlog’s staff to dish up their scram secrets, too.

“Scrambled eggs are my absolute favourite,” says Fiona. “My preference is to keep it simple, and I just add 1 tablespoon of cream to the mixture. Taking the eggs out of the pan before they overcook is also key.”

“Using a non-stick frying pan is perfect for making scrambled eggs, as you’ll have more control over the mixture than you would if using a stainless steel frying pan. Just use a low heat and gently scrape the egg around the pan. There’s no need to constantly stir the eggs, as this can curdle them,” says Fiona.

The ultimate scrambled eggs recipe

1 tablespoon butter
2 fresh free-range eggs, lightly beaten
1 tablespoon cream
Salt and pepper, to taste

Method
Melt butter in a non-stick fry pan over a low to medium heat. Combine eggs, cream and salt and pepper to taste in a bowl and mix well. Pour egg mixture into the fry pan and allow to cook gently for 1 minute. Using a spatula, gently scrape the egg around the pan for about 1 minute until the egg mixture is cooked but still wet. Remove from the pan immediately and serve.

����Vlog staff share their scrambled egg secrets

We received some cracking tips on how to cook the best scrambled eggs from ����Vlog staff, including from fans of the ‘brinner’ trend (because breakfast for dinner is one of our favourite things) and those who suggested genius accompaniments such as roasted pumpkin and feta, or smoked salmon and a cheeky Buck’s Fizz (orange juice and sparkling wine).��

We heard opinions on the controversial method of adding a splash of water (or, gasp, orange juice!) to your scram, and which herb beats them all.��

����Vlog staffer Emily says: “I’m a big fan of scrambled eggs. They’re such a simple tasty meal it seems criminal to limit them to just breakfast. I make sure they’re soft and creamy by cooking them low and slow with lots of love – I use a small fry pan on a low temperature and gently push the eggs around with a silicone spatula. You don’t want them to cook too quickly or you’ll lose that delicious creaminess.��

“You also want to get them out of the pan just as soon as they’re looking close to done because they’ll continue cooking (even if the pan is off the heat),” she says.��

Another staff member Emily W shares her secret egg technique: using chopsticks. “Place a knob of butter in the pan over low heat till bubbling. In a separate bowl, crack in an egg and use chopsticks to mix, gently incorporating yolk and white but leaving a little visible egg white.��

“Add to the pan and, using the chopsticks, stir the egg in a figure-eight motion until the egg comes together like ribbons. Take off the heat while it’s still a little runny, residual heat will cook the egg some more. Add a grind of salt and pepper to serve.”

What’s the best herb and spices to add to scrambled eggs?

While many maintain that your eggs need nothing more than a squeeze of freshly ground black pepper and a sprinkling of salt, you’ll find many who favour throwing in a herb, spice or two. Perhaps even a smattering of chilli flakes or a sprinkling of onion powder.

A vote for chives comes from ����Vlog staffer Ian and one for tarragon from Chris, while chopped parsley is the standout favourite (and the herb you’re most likely to have in the crisper drawer or sprouting in the garden). You also can’t go wrong with basil, sage, mint or coriander to pep up your eggs.

Does cheese belong in scrambled eggs?

Many are a fan of adding a little sharp and salty punch to your eggs with sprinklings of parmesan or pecorino while cooking. Or a sprinkling of feta or fresh goat’s cheese when you plate up your eggs for serving.��

You can add whatever you have on hand, but just be mindful that you don’t want to overpower your creamy, buttery eggs too much – if you’re adding a salty cheese such as parmesan or feta, it may mean you don’t need any extra seasoning.

Adding water, milk, soy sauce or orange juice to scrambled eggs

Turns out we’re mostly purists here at ����Vlog, with most people maintaining that your scram should be made up of eggs and butter only. The exception is Fiona’s dash of cream and ����Vlog staff member Anh who says: “I like to add a small dash of water instead of milk or cream. It’s a much lighter taste but helps soften the texture.”��

Emily says: “I’ve heard people talk a big game about adding a splash of orange juice to scrambled eggs but I’m yet to give it a crack,” but ����Vlog kitchen expert Fiona is not convinced. “Orange juice is more likely to curdle your scrambled eggs so it’s best to avoid this and have yourself a glass of OJ instead,” she says.��

But, she says, feel free to experiment with flavours like soy sauce or tamari: “You can definitely try adding Asian flavours such as soy sauce to your eggs, which will turn it into a lunch or dinner,” she says. “Just add some finely chopped spring onions and some chilli sauce or sriracha if you like and serve with steamed rice.”

How to make vegan scrambled eggs

If you’re looking for egg-free options, ����Vlog staff member Soraya does a vegan version of scrambled eggs made with soft tofu, which she vouches for as being super quick and delicious.��

“Just heat a non-stick fry pan and add some oil or dairy-free spread. Add the tofu and break it up with a wooden spoon into small pieces so they gain a ‘scrambled’ texture. Add a pinch of turmeric and mix through until yellow. Add fresh herbs as desired, such as oregano, parsley, thyme and/or mint, and season with cracked black pepper. Serve with toast.”

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