After multiple iterations [Keef] has nailed down the fabrication process for an unusual component. Using only a heater water bath, some silicone and easily available reagents, [Keef] demonstrate how he manufactures a gastronomic enigma: the long egg.
The similarities between [Keef’s] process and the typical hacker iteration cycle are eggceptional. He starts out with a goal and iterates, modifying his methods until he gets the perfect long egg. Sound familiar? Cooking can be as much of a science as it is an art.
In his quest, [Keef] utilizes sausage casing, plastic bags, sticky tape, “lots of sweat and almost some tears” to hold eggs for cooking via an Anova Precision Cooker immersion circulator. However, [Keef] notes, the Anova is normally used for sous vide cooking so you might not have one sitting around. In that case, you can use a regular pan on a stovetop along with a digital thermometer, but you’ll have to be quite vigilant to keep the temperature steady.
But wait. Why would one want a long egg in the first place? I’ll leave this explanation to [Keef]. “Well, the main use is in a Gala Pie (a long pork pie baked in a loaf tin and often cut into slices for picnics). Or you could just slice the egg and lay it out on a platter and amaze your friends with how every slice is exactly the same size.”
Go check out [Keef’s] two videos. He has two, one that chronicles the eggciting initial attempts, and another that describes his final method. With [Keef’s] help, the number of long eggs outside of Denmark may substantially increase. But, if you’d rather have some pizza, we won’t be offended.
He clearly hasn’t been laying about to hatch that plan…
Now for the next step, a machine where you dump eggs in at the top, and a continuous extruded egg comes out the bottom.
You could have a vertical tube spinning over a source of heat. The centrifugal forces would keep the egg white to the wall. Spares the teflon rod, but otherwise…
Couple it with one of these as an input. Raw eggs in, continuous egg tube out.
https://www.youtube.com/watch?v=78VDqoQdavY&t=40s
Great now I have to spend 90 minutes on youtube looking at egg breaking machines.
Right there with you…… Entranced!
This device tried to do that. The end result is HORRIBLE.
https://www.theguardian.com/lifeandstyle/2015/jul/15/kitchen-gadgets-review-egg-master-horrifying-unholy-affair
“Let’s start with that name, its unsettling taint of S&M, an overtone consistent with the design. In hot pink and stippled black rubber, Egg Master’s exterior screams cut-price, mail-order adult toy; its funneled hole suggests terrible uses. And it has a traffic light on it, for some reason.”
““Spray non-stick agent into container”, the box advises, which definitely gets the tummy rumbling. As instructed, I crack two whole eggs into the hot tunnel, trying to ignore the gurgling sound from within. It’s impossible to see what’s going on – but it smells bad. I squint into the dark opening. A bulging yellow sac peers back at me. Minutes pass; the smell does not. Then, without warning, a flaccid, spongy log half jumps from the machine, writhing like an alien parasite in search of a host body. It’s horrifying, like a scene from The Lair of the White Worm.”
MDF is food safe!? A bunch of wood scraps glued together with some unknown glue is food safe? I’m not very sure about that. It could be safe if you just sliced your food over it, but cooking it together with your food submersed in weather… I’m no so sure about that. And I’m usually not picky about food safety.
He was joking. MDF like most wood products has a lot of chemicals in it. Some even have cyanide.
Yep I agree with you…For the eggsperiment OK but Real wood is mandatory for it to be food safe
Sorry but even real wood isn’t really food safe, despite the fact that you can buy wood cutting blocks. Wood is porous and unable to be heat sanitized as well as provides a growth medium.
Yes, and no.
https://news.ncsu.edu/2014/09/cutting-boards-food-safety/
Correct.
check your sources… you seem to be mistaken
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm http://commonsensehome.com/wooden-cutting-boards/
Your first source is literally over 20 years old at this point though and doesn’t include any new research at all. The second source is only speaking about bacteria, not fungus or mold or even viruses and is also over 22 years old, being published in 1994.
The second one also doesn’t link to the paper, the actual paper is located here: http://www.ingentaconnect.com/content/iafp/jfp/1994/00000057/00000001/art00003
And the 1994 abstract states “Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time.” NOT that there were no bacteria left on the wood, which the article asserts.
I am not saying that plastics (of which there are many types) are necessarily the best material to use, only that wood and other porous surfaces are generally not the ideal choice to use in a food contact type application. You don’t see wood used in operating rooms for example.
so now we can reject science that is 20+ years old… that’s news to me. Your assertion that wood’s porosity is somehow indicative of risk is incorrect. We /do/ make operating tables out of stainless steel – which is notoriously difficult to sanitize. Luckily they made an antibacterial version of it https://phys.org/news/2011-07-antibacterial-stainless-steel.html
The continuous hen, not quantum state. That might be a better configuration than the cloaca-tron method of making synth eggs.
The “world line” of the egg.
I liked the cube egg cooking gimmicks in YPS in the 1970s. Cube eggs are cool. Cube eggs can be stapled on one another, making your mom behave really careful (till they drop, then she behaves really angry).
Sausage eggs can not be stapled. Sausage eggs are not cool.
As a hack, however, I like this.
Uhmm.. You can staple sausage eggs. You just need the right stapler
http://www.thinkgeek.com/images/products/zoom/61b7_swingline_stapler.jpg
Have you seen my stapler??! It’s a Swingline… ok, that’s the last straw. ..I’m going to set the building on fire.
hehe “long pig” hehe
i know this site is about experimentation but wouldn’t that be taking it too far?
They did try to breed pigs with an extra rib…
The “Long egg” has been available from restaurant/trade food suppliers for many many years.
Yes. Hardly self-cooked, though.
This is how they are made, a video from the excellent German “show with the mouse” (don’t ask, hehe).
https://www.youtube.com/watch?v=ZYz2DLN9uik
At the end they say that solomon islanders have been doing this with bambus rods for centuries.
Though the solomon islanders are just cracking the eggs directly into the bamboo, so it’s not *quite* the same – or nearly as difficult.
I rarely watch videos in languages I don’t understand.
This one, however, was strangely compelling. Thanks for posting it. :)
That was instructive. Thanks!
In the early 80s I was attending school in the US and met a Mr Bolt who though his dairy store chain claimed to have invented the long egg. He was part of some inventor classes outside of Milwaukee Wisconsin. I mostly remember me and the other kids for some reason being invited to his house where he had a bunch of taxidermy bears he had shot including a polar bear, he had also hand carved a big wooden table with a remote control hidden rise-out mechanism TV inside.
Maybe Boldt as I recall a strange spelling, guess I could do a patent search, guy was big on showing off wealth to us kids
It does give me a couple of ideas… You could make funnily shaped eggs with silicone molds from 3D printed forms.
Or roll it in sesame or algae for something like sushi.
Am I the only one doubting that what he mentions to be polypropylene drain tube is in fact, PVC and thus far from food safe!
Can easily be PP. At least PP drain tube looks like this. PVC drain/sewer pipe is mostly reddish-brown. But I have often seen PVC pipe used for fresh water too, although mostly in countries where I would not drink the tap water anyway.
Sweet. Jacket with a pancake tube and surround with a bacon helix and you have a breakfast cylinder.
Wow didn’t expect to see Keef Cooks on hackaday! +1
https://youtu.be/8AO41LcQA9M?t=1730
…for anyone who wants to ACTUALLY see the final, working method without having to sit through er….1730 seconds of failed attempts
Oh, fuck you HAD for mangling the URL into an embed minus the t parameter…
https:// youtu.be/8AO41LcQA9M?t=1730
have you see this egg cooker the “rollie”
https://www.youtube.com/watch?v=hRGZMg4GWtg
I could swear I saw something like this on an industrial scale in the 80s, on an educational show. Mr Wizard maybe? Always wanted to make some. Guess now I can. :)
I heard about these a couple of decades ago. They’re manufactured by food companies and used commercially by restaurants and food manufacturers to put egg slices in salads.
That’s the ones I remember. :)
This is bad. I saw this exact video without any connection to HaD and without browsing any list of “trending” stuff – which means that we now live in a world with a VERY narrow tunnel vision, seeing only what Google deems appropriate to push to all of us suddenly at the same time for no particular reason other that it seeing it being already popular, presumably (I don’t normally watch food-related stuff). Welcome to the brave new reality of BuzzFeedTube, where we already control the horizontal and the vertical…
>which means that we now live in a world with a VERY narrow tunnel vision
…if you depend on trending/suggestions for 100% of your news and content.
Advice: YouTube and Facebook aren’t news. They’re social media with suggestion/trending systems designed to present you with things you might be interested in, not necessarily a representative sample of everything in the world.
If your world has tunnel vision, it’s because you’re wearing blinders.
>seeing only what Google deems appropriate to push to all of us suddenly at the same time for no particular reason other that it seeing it being already popular
I’m 100% certain you can search Google for anything you want, and results will be based on your query, not based on trending data.
>Welcome to the brave new reality of BuzzFeedTube, where we already control the horizontal and the vertical…
Welcome to the brave new world of Max, where recommendations are somehow tunnel vision, and not having the world spoon-fed to you is restriction and censorship. Welcome… to the Twilight Zone. Dooo dooo dooooooooo
Does this mean that we are already being controlled by an Artificial Intelligence?
Now I want to make one that is “inside out”
Cooked yolk lacks the tensile strength of cooked whites. An inside-out long-egg’s yolk exterior would crumble easily, leaving behind a white cylinder.
Since the long egg problem has been so comprehensively cracked, someone should make a toroidal egg – much more challenging!
Hypercube egg, please.
wtf? Does it at least have blinking LEDs?
I first encountered a long egg in the fall of ’82 when I was helping a friend with work study at college. Unloading these things from the refrigerator that looked like a “white pepperoni”. To my surprise, this was how the egg in every every bagel and egg looked exactly (eggxactly?) the same.