Comments on: Call For Submissions: THE LONG EGG http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/ Lollards in the high church of low culture Wed, 15 Feb 2012 22:46:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Brian Walker http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-929927 Brian Walker Fri, 28 Oct 2011 22:09:01 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-929927 The process of making "gala pies" is many years old. I have been in the food industry for over 2 decades and gala pies have always been made this way. There is also a company where you can buy "long boiled eggs" along with a special egg slicer to produce up to 30 slices, making ready for sdandwiches et for buffets, sandwich and roll filling. The process of making “gala pies” is many years old. I have been in the food industry for over 2 decades and gala pies have always been made this way. There is also a company where you can buy “long boiled eggs” along with a special egg slicer to produce up to 30 slices, making ready for sdandwiches et for buffets, sandwich and roll filling.

]]> By: Peter Owen http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-805744 Peter Owen Mon, 07 Mar 2011 19:17:11 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-805744 Which is true. We have had several faily discussions and disections of Gala pies. 1.The long egg is just hard boiled eggs with the ends cut off and then put in a long line touching each other. 2. The long egg is made separately in a tube. The whites from several eggs are first mixed together and then poured into a long tube that is then put into bain-marie. The tube is taken out before the egg white has time to cook through. The centre uncooked egg white is then poured out (and used in the next batch) egg yolks are then poured into the void. The whole thing is then returned to the bain-marie to cook through. 3.The pork filling in a gala pie is formed around a stick or rod of the correct diameter and then cooked right trough in a pastry case. Just after removal from the oven the rod is withdrawn whilst the pie is still hot. Egg white from several eggs are then poured into the hole whilst turning the pie round so that the egg whites cook from the heat in the pie meat. Before the white cooks right through the liquid centre is poured out and can be used in the next batch. The egg yolks are then poured into the centre 4.The long egg is made inside of 2 tubes. One tube fits inside of the other leaving space around the centre tube for egg white whilst the centre tube is filled with egg yolk. The tube is then immersed in gently boiling water until the white and yolk are cooked. The tube is then turned over and the cooked ingredients allowed to drop out. In most cases the cooked egg has to be helped out . Special rings that fit the outer and inner tubes are pushed through the tubes like the action of a mastic gun to force the contents out. Which is true. We have had several faily discussions and disections of Gala pies.
1.The long egg is just hard boiled eggs with the ends cut off and then put in a long line touching each other.
2. The long egg is made separately in a tube. The whites from several eggs are first mixed together and then poured into a long tube that is then put into bain-marie. The tube is taken out before the egg white has time to cook through. The centre uncooked egg white is then poured out (and used in the next batch) egg yolks are then poured into the void. The whole thing is then returned to the bain-marie to cook through.
3.The pork filling in a gala pie is formed around a stick or rod of the correct diameter and then cooked right trough in a pastry case. Just after removal from the oven the rod is withdrawn whilst the pie is still hot. Egg white from several eggs are then poured into the hole whilst turning the pie round so that the egg whites cook from the heat in the pie meat. Before the white cooks right through the liquid centre is poured out and can be used in the next batch. The egg yolks are then poured into the centre
4.The long egg is made inside of 2 tubes. One tube fits inside of the other leaving space around the centre tube for egg white whilst the centre tube is filled with egg yolk. The tube is then immersed in gently boiling water until the white and yolk are cooked. The tube is then turned over and the cooked ingredients allowed to drop out. In most cases the cooked egg has to be helped out . Special rings that fit the outer and inner tubes are pushed through the tubes like the action of a mastic gun to force the contents out.

]]> By: Jane http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-798802 Jane Sat, 19 Feb 2011 15:27:47 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-798802 Just forget about the egg and have a pork pie instead. The descriptions all sound revolting... yuks. Just forget about the egg and have a pork pie instead. The descriptions all sound revolting… yuks.

]]> By: Dave Bartlett http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-764186 Dave Bartlett Thu, 16 Dec 2010 17:12:53 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-764186 The method of producing the 'long egg' is to first separate the yolks and whites, then break up the yolks and boil inside a tubular mould until hard. The yolk must then be frozen to prevent overcooking in the second boiling, when the stick of frozen yolk is transferred to a larger diameter tubular mould to which the raw egg white is added, then the whole thing is boiled again, cooking the egg white & thawing the yolk. The result is a complete 'long egg' with no gap between the inside of the white, and the outide of the yolk 'core'. Re: 'DR Andrew Mackay' - surely this guy is joking. 1) He refutes the information here, but doesn't offer an alternative explanation, and as we all know, the 'long egg' does exist: just slice a catering gala pie for proof. 2)"or i will take further action on taking you off the internet" - If this really is an intelligent person he should realise there is no governing authority to 'take you off the internet' (?!?) and since when was the lack of factuality a reason not to post on the internet. There's tons of crap on the web, and only a real moron expects it all to be irrefutably accurate. The method of producing the ‘long egg’ is to first separate the yolks and whites, then break up the yolks and boil inside a tubular mould until hard. The yolk must then be frozen to prevent overcooking in the second boiling, when the stick of frozen yolk is transferred to a larger diameter tubular mould to which the raw egg white is added, then the whole thing is boiled again, cooking the egg white & thawing the yolk. The result is a complete ‘long egg’ with no gap between the inside of the white, and the outide of the yolk ‘core’.

Re: ‘DR Andrew Mackay’ – surely this guy is joking.

1) He refutes the information here, but doesn’t offer an alternative explanation, and as we all know, the ‘long egg’ does exist: just slice a catering gala pie for proof.

2)”or i will take further action on taking you off the internet” – If this really is an intelligent person he should realise there is no governing authority to ‘take you off the internet’ (?!?) and since when was the lack of factuality a reason not to post on the internet. There’s tons of crap on the web, and only a real moron expects it all to be irrefutably accurate.

]]> By: Jacko http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-724591 Jacko Mon, 27 Sep 2010 12:52:06 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-724591 If you want to make the boiled 'long-egg' at home, just break the requisite number of eggs into a plastic tube. (Tie a knot at one end of the tube of course). Fill the tube with raw eggs, and then seal the other end. Boil until the eggs are hard-boiled'. The yolks won't be in one continuous length, but the white will hold them close together while you pack the meat around it, before cooking the pie. If you want to make the boiled ‘long-egg’ at home, just break the requisite number of eggs into a plastic tube. (Tie a knot at one end of the tube of course). Fill the tube with raw eggs, and then seal the other end. Boil until the eggs are hard-boiled’. The yolks won’t be in one continuous length, but the white will hold them close together while you pack the meat around it, before cooking the pie.

]]> By: Abe Fruman http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-673698 Abe Fruman Sat, 06 Feb 2010 21:52:46 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-673698 Who says FT isn't educational? And I do hope that the good DR's post above is genuine. He's a DR, doncha know.... Who says FT isn’t educational?

And I do hope that the good DR’s post above is genuine. He’s a DR, doncha know….

]]> By: Clara http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-670708 Clara Wed, 20 Jan 2010 15:14:38 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-670708 http://www.sanovoeng.com/idd342.asp This is a machine that makes "long eggs" which apparently have been used in the food industry for decades. My father remembers his grandfather(who ran a produce distribution company in NY) showing him such a creature when he was young. http://www.sanovoeng.com/idd342.asp
This is a machine that makes “long eggs” which apparently have been used in the food industry for decades. My father remembers his grandfather(who ran a produce distribution company in NY) showing him such a creature when he was young.

]]> By: latnah http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-167996 latnah Tue, 09 Jan 2007 08:12:07 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-167996 Well all I caan say is to chack out the eggboiler.com website and that see it yourself. Well all I caan say is to chack out the eggboiler.com website and that see it yourself.

]]> By: pˆnk s lord sükråt cunctør http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-40267 pˆnk s lord sükråt cunctør Thu, 05 Oct 2006 12:18:36 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-40267 i am on multiple deadline elsewhere!! you will get yr write-up when cr*fts has gone to press! i am on multiple deadline elsewhere!! you will get yr write-up when cr*fts has gone to press!

]]> By: Pete Baran http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-40265 Pete Baran Thu, 05 Oct 2006 11:57:17 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-40265 WHere is the write up. Actually if you go and see Clerks II, you will see that an Egg Macmuffin is sliced Long Egg. WHere is the write up.

Actually if you go and see Clerks II, you will see that an Egg Macmuffin is sliced Long Egg.

]]> By: Steve Mannion http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-40261 Steve Mannion Thu, 05 Oct 2006 11:41:04 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-40261 '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. ‘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.

]]> By: DR Andrew Mackay http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-40260 DR Andrew Mackay Thu, 05 Oct 2006 11:33:20 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-40260 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 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

]]> By: tracerhand http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-31461 tracerhand Tue, 05 Sep 2006 15:44:36 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-31461 THERE ARE PICTURES FLEE, ALL IS KNOWN!!!! THERE ARE PICTURES

FLEE, ALL IS KNOWN!!!!

]]> By: pˆnk s lord sükråt cunctør http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28360 pˆnk s lord sükråt cunctør Mon, 21 Aug 2006 15:49:39 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28360 tanya you are going SOFT (on) BOILED EGGS tanya you are going SOFT (on) BOILED EGGS

]]> By: Tanya Headon http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28355 Tanya Headon Mon, 21 Aug 2006 15:38:48 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28355 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. 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.

]]> By: pˆnk s lord sükråt cunctør http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28320 pˆnk s lord sükråt cunctør Mon, 21 Aug 2006 09:28:13 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28320 bah THEY just want us to THINK that's the method bah THEY just want us to THINK that’s the method

]]> By: Alan http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28316 Alan Mon, 21 Aug 2006 08:56:18 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28316 from <a href="http://www.gyford.com/phil/writing/2003/01/22/thayers_pork_pi.php" rel="nofollow">number 1 google hit</a> "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 :-) :-) :-) :-) :-) 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 :-) :-) :-) :-) :-)

]]> By: alext http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28314 alext Mon, 21 Aug 2006 06:40:00 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28314 How much is a second-hand Sanovo 6-32? How much is a second-hand Sanovo 6-32?

]]> By: CarsmileSteve http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28307 CarsmileSteve Sun, 20 Aug 2006 21:13:52 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28307 given that <a href="http://www.muffsonline.co.uk/pies.htm" rel="nofollow">Muff's</a> 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...) 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…)

]]> By: Tom http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28306 Tom Sun, 20 Aug 2006 20:00:25 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28306 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. 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.

]]> By: CarsmileSteve http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28305 CarsmileSteve Sun, 20 Aug 2006 19:38:04 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28305 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... 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…

]]> By: Pete http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28265 Pete Sun, 20 Aug 2006 00:08:20 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28265 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. 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.

]]> By: roxymuzak http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28248 roxymuzak Sat, 19 Aug 2006 16:31:52 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28248 god, this makes me want to vomit god, this makes me want to vomit

]]> By: pˆnk s lord sükråt cunctør http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28193 pˆnk s lord sükråt cunctør Fri, 18 Aug 2006 16:56:03 +0000 http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/#comment-28193 <a href="http://www.ecu.edu/glassblowing/gb.htm" rel="nofollow">this</a> is my first line of enquiry this is my first line of enquiry

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