300g Icing Sugar
1 Box of Gelatine (6 Sachets)
Yellow Food Colouring
1 Pint of Water.
It didn’t take me long to think what my first pimp was going to be. The humble fried egg is simple yet delicious, and in most cases, fiendishly addictive. Now all I had to do was work out how to make one.
I knew roughly what would be needed, so a trip was taken to the local supermarket. Along with the needed ingredients, I also bought some marshmallows (for inspiration) and some fried eggs, for comparison, and well, just because they’re awesome. When I got home a quick Google search showed that the "traditional" way to make marshmallow required more varied ingredients than I had purchased. If I was going to succeed I would have to pioneer a new marshmallow technique. If you want to give it a go yourself, this is how I did it.
Firstly, having not worked with gelatine before, I decided I needed to do some test to make sure I got the best egg possible. I mixed up some samples with differing amounts of gelatine. Turns out I needed twice as much as they’d normally recommend to get the consistency I needed for my egg. I realised I’d have to use 2 sachets per pint of water.
Next step was to boil up some water. The amount I used was purely guesswork, but with hindsight, I’d recommend you use a pint of water for the perfect sized egg. Put the water in a fairly big bowl. I opted for a large saucepan. This seemed to do the job. Add the gelatine (1 sachet per 1/2 pint) and give it a good beating! Now put this to cool and you can crack on with the yolk.
For the yolk, I added a sachet of gelatine to half a pint of boiling water. Then I added the flavouring and colouring. A teaspoon of each should be fine. However, I didn’t realize this would taste like arse, so I’d recommend you use half a pint of orange jelly instead. Pour it into some kind of hemi-spherical bowl, then put this to set. If you’re impatient like me, use the freezer instead of the fridge.
Now for the messy part kids. Take your big bowl of white out of the fridge, and add a big lump of the icing sugar (roughly a third of it). Mix it in and put it back for 10 minutes. Do this another 2 times, and the gelatine should be setting just as you put your last bit of sugar in. Return it to the fridge and give it a further 5-10 minutes.
When you take it out again, it should be very thick, but still pourable. Grab something flat (baking tray, chopping board, frying pan…whatever grabs your fancy) and dust it with icing sugar. Now you can slop your goo mixture out onto it and cool it some more. Preferably about an hour.
Now’s probably a good time to wash up. No-one ever mentions it, but it was definitely the most challenging part of this pimp. Make sure the water is stupidly hot or else the gelatine could clog up you pipes.
Now that’s done, all your jelly/mallow should be set nicely. Pop the yolk out of the bowl and sit it on top of your white. Position it carefully and hey presto you’re done!
As you can see it dwarfs the original fried egg. After this photo was taken, I did sample it’s very eggy delights. The white was quite pleasant, but the yolk was horrible. As I recommended earlier, if you are going to try this please use orange jelly for the yolk. Also, you’ll find the ingredients you can buy for the quoted £2.48 will be enough to comfortably make 2 eggs. I can feel your excitement from here!