Call For Submissions: THE LONG EGG
The man who invented the Gala Pie is a hero of mine. Not just because he took one of natures nicest foodstuff (namely the pork pie) and made it even better. He made it better by the addition of the hard boiled egg. But not just any old hard boiled egg. No, not only did he manage to get an egg somehow into the middle of a pie, but he also discovered a way of, er, lengthening the egg. To those of you not familiar with the long egg, the orthographic projection of a Gala Pie below will explain.
The long egg has somewhat obsessed the food scientist at FreakyTrigger, ever since we discovered there was no corresponding long hen. We are no fools. We are well aware that in the mass producing Gala Pie factories of yore there was probably something extruding powdered egg and white painted rubber to simulate said long egg. But could a long egg, and thus Gala Pie, be made in the food science labs, or home kitchen as we call them. A plan was, if you will, hatched.
So on this years food science day in two weeks time, we will attempt to make a long egg. What we want from you, dear readers, is some suggestions on how to do it. Either in the comment box or by email. The best suggestions will be tried out. Note - you can only use items common found in a kitchen, or made out of commonly found things. So far foil seems to be favoured as a working material to create a long egg machine. But we welcome any suggestions.
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FT's pˆnk s lord sükråt cunctør on August 18th, 2006
this is my first line of enquiry
roxymuzak on August 19th, 2006
god, this makes me want to vomit
Pete on August 20th, 2006
The gala pie is a joy, and not vomitous at all. The tastebuds tingle to the spiced pork, the crust and the jelly - plus the magical addition of the hard boiled egg. The brain is dazzled by how it is made in the first place.
FT's CarsmileSteve on August 20th, 2006
bludy hell, this article is ALREADY in google top ten hits for gala pie…
surely daddy moore would be the person to help us with this task…
FT's Tom on August 20th, 2006
The top hit for gala pie has in its comments other researchers looking into the “long egg” (including one authoritative fellow who claims knowledge of the process).
THE RACE IS ON.
FT's CarsmileSteve on August 20th, 2006
given that Muff’s would do us a SIX POUND GALA PIE for £15.50 given 48 hours notice, we could attempt to reverse engineer one…
(yes, this link is only here so i can say “muffs”, sorry…)
FT's alext on August 21st, 2006
How much is a second-hand Sanovo 6-32?
FT's Alan on August 21st, 2006
from number 1 google hit
“The so called ‘long egg’ in Gala Pies is actually made of several eggs. The yolks are seperated from the whites and the yolks are then poured into a long tube-shaped mold in which they are cooked. The hard yolk is removed from the mold then put inside a larger tube-shaped mold and the egg whites are poured round the outside of the hard yolk. The whole thing is then cooked again to harden the whites around the yolk. This is then removed from the mold thus producing one very long hard-boiled egg!”
I AM STILL BAGSYING THIS METHOD!! in your face baran, with your “albumen tube” first technique :-) :-) :-) :-) :-)
FT's pˆnk s lord sükråt cunctør on August 21st, 2006
bah THEY just want us to THINK that’s the method
FT's Tanya Headon on August 21st, 2006
Surely the yolk first tube will leave a gap between white and yolk - AND I HAVE NEVER SEEN A YOLK / WHITE GAP. The yellow would rattle around.
FT's pˆnk s lord sükråt cunctør on August 21st, 2006
tanya you are going SOFT (on) BOILED EGGS
FT's tracerhand on September 5th, 2006
THERE ARE PICTURES
FLEE, ALL IS KNOWN!!!!
DR Andrew Mackay on October 5th, 2006
Hi its DR Andrew Mackay
I think this is a extremely bad website as all the facts and figures are wrong. This is the third complaint i am making as my students at caltech university studying food science are using your website and are asking me to explain it. It is the biggest load of tripe that i have ever seen. In all of my years as a DR i have never witnessed something so ridiculous. I would appreciate if you stop advertising all this fause information or i will take further action on taking you off the internet. I will check up in a week if it is not all corrected then i will proceed with my allegations.
P.S If anyone has any complaints feel free to e-mail me at macka1000@hotmail.com
FT's Steve Mannion on October 5th, 2006
‘biggest load of tripe ever seen’ = next year’s Food Science sorted then.
Caltech is not a recognised academic institution, regardless of their marvellous degree bequeathment methods.
FT's Pete Baran on October 5th, 2006
WHere is the write up.
Actually if you go and see Clerks II, you will see that an Egg Macmuffin is sliced Long Egg.
FT's pˆnk s lord sükråt cunctør on October 5th, 2006
i am on multiple deadline elsewhere!! you will get yr write-up when cr*fts has gone to press!
FT's latnah on January 9th, 2007
Well all I caan say is to chack out the eggboiler.com website and that see it yourself.