July 23, 2005Putting all my eggs in one BarbirolliEarlier this week a friend of mine told me that Sir John Barbirolli claimed that the overture to The Marriage of Figaro was the right length of time to make the perfect boiled egg. Since I have always been hopeless at getting boiled eggs right, this morinng I decided to put the theory to the test. My conclusions were that either Barbirolli conducted an unusually slow Marriage of Figaro overture, or that he liked a considerably runnier egg than I do. I am not one to waste an egg, half-raw as it may be, so I resourcefully popped the open egg back into the boiling water to achieve a half-boiled, half-poached effect. The resulting creation, which I have named Eggs Barbirolli, and which I can confirm was revolting, is served with burned toast. (Never time your toast to the Tristan overture.) Posted by James Lark at July 23, 2005 11:41 AMComments
now lets have no more nonsense. Posted by: susie at July 25, 2005 11:27 AMBut will that work for an egg straight from the fridge? Some people keep them in the fridge, and that usually adds to the cooking time. Posted by: Mary at July 26, 2005 11:21 AMI've got a bit of red techno-plastic from Lakeland which is shaped like half an egg. You put it in with the eggs and it turns black when they are done. It's great. Posted by: Anna at July 26, 2005 01:56 PMFizzing? Fridges? Techno-plastic? Are you just trying to confuse me more? Barbirolli might have been wrong, but at least he used terms I can understand... Posted by: James Lark at July 26, 2005 02:09 PMHard boiled or soft boiled? Posted by: Mary at July 26, 2005 02:16 PMI'm still struggling to achieve 'edible'. I like to be able to dunk soldiers in it, but not to the extent that I can't tell whether I'm getting yolk or white on my toast. Posted by: James Lark at July 26, 2005 02:39 PMperhaps you should fry them instead. you know where you are with a fried egg. even if you break the yolk and it all sticks to the pan and threatens to combust, at least you can see it happening. Posted by: susie at July 27, 2005 11:02 AMOh yeah, THANKS Susie, next time I want boiled egg I'll FRY it instead because I can SEE it, in fact maybe I'll just have a Cadbury's CREME egg because then I won't have to cook it at all and it can't possibly go wrong, or I know, why don't I just NOT EAT because you know where you are with NOT EATING. Posted by: James Lark at July 27, 2005 02:34 PMI think you've got something there. Posted by: James Aylett at July 27, 2005 04:58 PMActually, I was asking Anna if her techno-plastic created soft or hard boiled eggs, but your comment nipped in between! Posted by: Mary at July 28, 2005 08:01 AM |
