(held over from last year in the name of all that is holy promoting future enquiry)
AIM: To explore the viability of egg polycookery
APPARATUS: Many eggs, hot oil, wooden spoon, boiling saucepan, non-stick frying pan, wok.
METHOD i: The BOILED FRIED EGG
i. Hard-boil an egg
ii. Peel and slice
iii. Fry the slices
iv. Taste-test!
METHOD ii: The BOILED FRIED POACHED SCRAMBLED (BFPS) EGG
INITIAL COMMENTS: It was decided that a single cooking medium should be utilised, viz HOT OIL. Boiling and poaching would be deemed to occur simultaneously PROVIDED A. one egg was unbroken; and B. a vigorous poaching vortex was introduced into the oil. CAUTION must be taken at ALL TIMES — ie wear goggles (or anyway glasses); use oven gloves or cloth; don’t cook in bare feet ect ect.
i. Crack two eggs, beat one, add the other UNBEATEN
ii. Heat oil in wok until slightly smoky
iii. TAKING GREAT CARE, introduce VIGOROUS POACHING VORTEX in hot oil, using wooden spoon
iv. Drop egg mixture into whirling oil and stand well back
v. BEHOLD A WORLD OF GODS AND MONSTERS!
[update: scoffers plz note — this EXPLOSIVE BEHEMOTH is abt a foot across, one second in, from just two eggs!]
CONCLUSIONS: The boiled fried egg is rawther chewy and tastes like SQUID! The BFPS egg is VERY VERY oily and a bit leathery. It tastes like a deflated omelette.
