Joe can cook! Episode 19: Baked Eggs (In the midst of the Queensland Floods)

At the start of the week, i appealed to you all to donate for the Queensland flood. The waters had be pouring onto the outskirt suburbs from Brisbane and there was a massive flood spreading. 

On Tuesday, it was updated that the water had rushed through a town called Toowomba; many would have seen pictures of cars being moved around the flooded streets by the currents like toy cars. 

The waters flowed through and was headed towards Brisbane via the river and the whole city was evacuated.

Thankfully, the idea to stay where it involves a 10-15 minute walk up hill back home everyday paid off as the flooding has not affected us physically. 

Mentally, hours glued on the TV to see how the water has affected the state has been devastating. Imagine streets like Changkat Bukit Bintang in Malaysia being flooded with 2-3 metre deep waters, the whole Central Business District shut and in some cases, only the roofs of two story houses visible from videos taken from the helicopter. 

Panic buying at supermarkets resulted in two hour queues, thankfully as a natural glutton, i only needed to stock up a little.

For those who are still interested to know of the progress, follow #qldflood on Twitter or Queensland Flood on facebook. Donations can be made here.

Someone sent me a picture, taken from the outside of my office at 2pm yesterday, estimated that at peak of 4.5 metres (4am this morning), would have been a good metre higher than the water levels shown in this picture.

Let's hope that the peak this afternoon will be no worse from the levels taken this morning and everything will be back to normal, as quick as possible.

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Apart from the flood, i would like to end the post with a slightly different way of making eggs. 

Butter up the ramekin then put in two eggs, a dash of cream, grated parmesan, salt and pepper and put it in the oven at 180 degrees for 6-10 minutes (depending on how runny you want it). If you like half boiled eggs like me, go for 6 minutes, if you like a more solid egg, just leave it in the oven longer.

Not much to say except if i am still stuck at home for the next couple of days, i will definitely be making this again.