A “good egg” is an Australian term of endearment used to let someone know they’re a good and honest person – an idea reflected in the menu and service at Good Egg.
Co-owners Greg Bremner and Nick Deveraux opened the South Melbourne cafe in late 2016, but they aren’t new to the industry: they’ve owned and operated Wall Two 80 in Balaclava for more than eight years.
Good Egg is inspired by similar spots around the world that also devote themselves to the humble chicken egg.
The eggs are sourced from a local farm in Daylesford, Real Eggs, which provides enough space for less than eight chooks per hectare, living on pastures in full sunlight, and which eat a nutrient-rich diet of bugs and worms.
Every item on the Good Egg menu features eggs, be it scrambled, soft-boiled, fried, crumbed or deep-fried (as in the case of the Scotch egg).
The space itself is a reminder of the hero ingredient here, with a palette of mostly white and a soft shade of yellow. “We had to self-edit with the egg concept as it would be easy for it to become clichéd and appear cluttered,” Bremner says.
Local furniture designer and manufacturer Like Butter helped create the clean, organic fit-out, which celebrates the concept but in a restrained way.
Bread, including the challah bun, comes from Woodfrog Bakery, and the bacon – preservative and nitrate-free and cured with maple syrup – is also sourced locally.
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