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Poached Eggs XI - Woolpack Wally - The Fold

Blog: Norfolk Single Dad
Posted by: Eddie2sox Monday 21st January 2008, 1:02pm

Another lovingly hand-crafted recipe from a member of The Woolpack‘s Grumpy Old Men Club….

There‘s slight trepidation as I review the method. All I have is:

1. Rolling boil.

2. Virgin olive oil (2/3 drops).

3. Crack egg into cup.

4. Tip into centre.

5. Use 2 spoons to fold in extra bits.

6. Roll egg.

7. 2 minutes.

8. Serve!

So there are some assumptions to be made. I used the “usual” pan that has been used for most of these poached eggs, filled halfway. But “use two spoons”? What kind? Teaspoons? Wetherspoons? No idea. As the instruction was to “fold in extra bits” I decided to use wooden spoons,

a) because they’re quite big, and,

b) because if I’m holding a metal spoon in boiling water for two minutes it is gonna get chuffing hot!

Wally’s effort was not too bad, and leaves him sandwiched between Mrs Beeton and Ainsley Harriott - now that’s one fetish party I DON’T want an invite to….

You can find this recipe here : www.wallyscrazyhead.org.bonkersforwardslashhatstand

Ease & Effort:

3.0 - Very simple instructions, always a plus point. In this case simple does not equal easy though. The main down point being the “folding” required, which makes this a very labour intensive way to poach your breakfast. I was a little dubious about the lack of “whirl”, and the use of olive oil. The oil is a complete contrast to the accepted use of acids, and I was wondering how and if that would work, as everyone knows that oil and water do not mix. It wasn’t great. The oil floated around in a tiny pool on the top of the water, and the egg spread far and wide on entry. For the next 90 seconds I tried to fold the outspread albumen into the middle, with little success, and I was thinking that this would be a complete disaster. Miraculously, in the final half minute of cooking, some order was established and the egg “sort of” came together.

Presentation:

2.5 - Average. The widespread white is a worry in the pan and a turn-off on the toast. Too big, not round enough, with a few straggly shards here and there.

Yolk:

1.5 - Not quite cooked enough for my liking, and after 11 attempts at poaching I‘m getting very particular. Spread rapidly as soon as I cut into it.

White:

1.5 - Not a bad consistency, but there were a few pieces that were too liquid for my taste. Also too many strands, thanks to the “unusual” cooking method.

Scores On The Doors

Australian Egg Corporation - 13.0

Mahalo - 12.5

Vash The Stampede - 12.0

Old Bob - 11.5

Mr Breakfast - 11.5

Rick Stein - 10.5

Mrs Beeton - 9.0

Woolpack Wally - 8.5

Ainsley Harriott - 6.5

James Martin - 6.0

Delia Smith - 4.0

Running Order:

12 - Poached Egg Machine

Your Points Of View

Sister L again, this time on the Australian Egg Corporation : “Don't like to sound too Pommie but I tried to dislike this on principle ( Kylie/Jason followed by bro Henry has had a lasting detrimental effect on my tolerance of all things Aussie) but ended up admitting I would give this one a go - it does look appetising. Is poached egg an Australian dish though? I always thought it was as British as the Full English!”

Send Me Your Comments!

New this time - YOUR chance to participate in the world’s best blog-based cooking/tasting eggy competition. The Welsh Rarebit thread prompted loads of comments and emails, and I wish I’d shared some of them with you. So. Email me at trix68@hotmail.co.uk or leave a comment on the blog.

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