Is it April Fools Day already?
It’s no yolk. This one is legit. In a claimed world first, bulk ingredients supplier Brusco has worked out a clever way to pre-cook eggs so kitchens can serve a perfect runny egg without worrying about timings.
This sounds familiar...
Ready-made soft poached eggs and chilled or frozen scrambled eggs have been available for some time and a few years back a pre-boiled egg that required the user to heat it up in a cup like a Pot Noodle hit the market but it looks like that particular product is now oeouf the market (sorry).
Delia must be fuming
She’ll be even more upset when she hears that the eggs take a minimum of 15 minutes to regenerate. Her famous method for the perfect runny egg - one minute on a simmer, and then six minutes off the heat with a lid on, since you asked - is nearly three times faster.
So what’s the point?
Cooking eggs properly en masse is not without its challenges. Many hotels and restaurants that are big on eggs have to shell out for specialist egg chefs. Unlike the aforementioned Pot Noodle-like egg and freshly boiled eggs, these can be hot held for some time in dry ovens or thermo contact ovens before becoming overcooked.
How does it work?
The eggs come from France (kitchens can specify either barn-laid or free range) and are pasteurised. They are then heated again to a specific but undisclosed temperature in special biodegradable packaging that doubles as a tray for toasted soldiers if required. The shells are also lasered prior to cooking to ensure a clean opening.
Lasers? Sounds a bit dippy to me... what will be the next convenience product for time-poor kitchens?
If you think cutting egg shells with lasers is a step too far, you’ll be dismayed to learn about the latest innovations in 3D food printing. The new Foodini printers can be loaded with practically any food you like and can be used to create just about anything, even a runny egg.