The Long Egg-speriment | Long Egg Series
Автор: KeefCooks
Загружено: 2016-04-01
Просмотров: 1753612
If you've ever had a slice of Gala Pie, you might have wondered how they get the boiled egg into the pork filling, and how come it's the same size all the way through. Well, it's a Long Egg (also known as Infinite Egg). Commercial long eggs are made using a clever machine. The basic process is to poach egg yolks in a tube, then put that into a bigger tube and surround it with egg white and poach it again.
In this video I show you some of my experiments to reproduce this at home. It involves different sizes of sausage casing, plastic bags, sticky tape, lots of sweat and almost some tears. Along the way I discovered quite a few things that you shouldn't do when trying to make a long egg, as well as some that you should.
I used an Anova Precision Cooker immersion circulator to cook the eggs. This is normally used for sous vide cooking. You can use a regular pan on a stovetop along with a digital thermometer, but you'll have to be quite careful to keep the temperature steady.
Want to try sous vide yourself? [ Affiliate links follow ]
Immersion circulators on Amazon UK: http://amzn.to/2AUszpc
And on Amazon.com: http://amzn.to/2AVu4Dl
LONG EGG 2: • More Long Egg-speriments | Long Egg Series
LONG EGG FINAL: • Best Long Egg Video | Long Egg Series
LONG SCOTCH EGG: • Long Scotch Egg | Long Egg Series
GALA PIE: • How to make Gala Pie | Long Egg Series
Sous Vide Links
General intro to sous vide cooking and the Anova Precision Cooker: • Sous Vide cooking with the Anova Precision...
Here's a few of my recipes cooked sous-vide using the Anova...
Steak: • Sous Vide Steak with Black Peppercorn Sauce
Chicken Breast: • Sous Vide Chicken Breast with Sorrel Sauce...
Scrambled Eggs: • Scrambled Eggs three different ways
English Pouring Custard – Creme Anglaise: • English Pouring Custard - Creme Anglaise
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