Slow cooked eggs

A few weeks ago I couch potato surfed my way onto Masterchef, only to see some slow cooked eggs being praised by the judges, who quite frankly must have lost their taste buds in a blender accident.

I mean slow cooked eggs? Why would anyone eat this? I’ve heard of the Slow Food movement, but c’mon, these are eggs. They cook in three minutes and you eat them in one.  The three-minute egg was invented for a reason – it does the job.

Now, thanks to Masterchef, or should that be Whack Job Chef, slow cooked eggs could be set to become the new tonka bean, waygu beef or duck confit. If I see slow cooked eggs done nine ways, I’m gonna produce a fast baked scream.

They are up there with absculptors and terror alert fridge magnets in terms of bad ideas. After 20,000 plus years on the planet I think we’ve pretty much done what we can with the egg.

Masterchef, if you’ve run out of ideas, then here’s one – how about just blend stuff. It doesn’t matter what: George’s eyebrows, Garry’s smirk, tonka beans, Delicious magazine – chuck it all in. It’s entertainment for the whole family, makes satisfying noises, with any luck may burn down the studio and would taste better than a slow cooked egg any day.

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One Comment

  1. Have you actually tried it or are you just an egg hater? I’m actually making them this morning. I’ve done it successfully once before, but the temperatures need to be precise and so it isn’t easy without a temperature controlled bath. But it definitely is very good. Whilst it might be hard to understand – particularly if you don’t like soft yoke, it is definitely an improvement even over soft-boiled eggs.

    Reply

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