February 24, 2017 Breakfast, Cocktail Snacks, Finger Foods, Garnishes, Instructional Techniques, Poutry, Snack Food, Starters

How to Make Long Eggs – Long Cylindrical Eggs Made Easy!!!

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How to Make Long Eggs - Long Cylindrical Eggs Made Easy!!!
Author: 
Recipe type: Eggs / Breakfast / Salads
 
Long eggs allow you to slice uniform cooked egg slices to dress salads, garnish breakfast, and simply confuse your guests. After visiting a long egg factory, I decided to see whether it was possible, and practical to make these at home without all the fancy equipment.
Ingredients
  • 4 x Large eggs
Equipment Required
  • 1 x Elastic band (long, or more joined)
  • 1 x 100ml Measuring cylinder
  • 1 x 250ml Hi-ball tumbler
  • 1 x Digital pot or pot on induction range
Instructions
  1. To start, separate the egg yolks from the whites and whisk both thoroughly.
  2. Loop the elastic over one handle of your pot, stretch it across the pot and loop it over the other handle.
  3. Place the high-ball tumbler in the center of the pot.
  4. Invert the measuring cylinder and position this in the center of the tumbler.
  5. Lift the elastic band and position this across the center of the measuring cylinder. This will prevent the the tumbler and cylinder from floating when the pot is filled with water.
  6. Pour the egg white into the space between the cylinder and the tumbler.
  7. Fill the pot with hot water until the water level is about a half inch above the level of the egg white.
  8. When I say hot water, the water must be around 60c or 120f. If it is too hot, the tumbler could crack. This heat also prepares the tumbler for the heat to come.
  9. Set the temperature of your pot or induction cooker to 85c.
  10. Place a thermometer into the pot to monitor the temperature. When the temp hits 80c,start your timer. 30 minutes after this point, the egg white will be sufficiently set.
  11. Remove the elastic band. Carefully remove the measuring cylinder from the egg white leaving the set egg white with a gaping tunnel all the way through it.
  12. It helps the jiggle the cylinder back and forth to allow a little air down the side of the cylinder to break the vacuum below.
  13. Place a funnel into the center of the egg white and pour in the egg yolk until it is level with the top of the white.
  14. By this stage the temperature of the water will be at your target of 85c.
  15. Allow this to cook for a further 35 to 40 minutes.
  16. Towards the end of this time, you can test the egg yellow with a skewer. When it comes out of the yellow dry, the yolk has set properly.
  17. Remove the tumbler from the water.
  18. Using the handle of a dessert spoon press the handle carefully down the side of the egg. Work your way all the way around the edge of the egg.
  19. This will allow air into the glass and the egg will slide out much easier.
  20. All that remains is to slice your cylinder egg slices....

 

 

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