The ultimate convenience food...
- 17 July 2013 07:01237640..I always thought was an egg, coming as it does already in an easy to open 'pack'.
But for some boiling an egg fir a few minutes is just too complicated so responding to demand a company has launched a new product - Dippy Egg, the perfect convenience food for dippy people...
The egg is inside its own cup sat in a 'former' to protect it that can be used as an egg cup, there will also be a top and a shrink wrap no doubt.
No you need to read the instructions very carefully.... They go something like this.
Remove the egg from the paper and plastic packaging then return it to the cup.
Boil water - its that wet stuff you get from a tap, pour it into a kettle (usually a tall thing with a spout) you will need to plug it into a wall socket, turn it on and find a switch on the kettle, turn that on too.
When the kettle has boiled - you will know when that is because hot steam will come out of the kettle, it will be making a noise and the switch will have clicked off..... You pour the hot water into the cup covering the egg.
You then have to leave it 10 minutes. To do this you need to time puring the water until the big hand on the clock is at 12, pour the freshly boiled water, then wait until the big hand is on 2.
Then your egg will be ready but be careful the water and egg will be hot so remove the egg carefully.
Put it into the 'former', tap the top to break the shell and carefully remover shell pieces before eating.
There you are - simple.... how to make a convenient food even less convenient, time consuming and complicated.
the next product from the Dippy Egg people - dippy bread, ready buttered bread cut into convenient soldiers for you....
No eggs were harmed during the writing of this post....
- 17 July 2013 07:13237641PS - for the cost equivalent of nearly £18 for a dozen eggs..... only...
- Keith Sansum1
- Location: london
- Registered: 25 Aug 2010
- Posts: 23,948
17 July 2013 07:57237652Makes you laugh Barryw doesn't it?ALL POSTS ARE MY OWN PERSONAL VIEWS - 17 July 2013 08:21237656I did check to make sure its not April 1st.....
good luck to them in finding mugs who will buy this. Fools and their money are soon parted. - 17 July 2013 08:45237657I'm not entirely sure what is going on here, but if there is such a product the producers stumble at the first hurdle...
http://www.dippyegg.net/Ignorance is bliss, bliss is happiness, I am happy...to draw your attention to the possible connectivity in the foregoing. - 17 July 2013 08:57237661
Here is a news article for it. I picked the Grauniad just for you Tom...
http://www.guardian.co.uk/lifeandstyle/shortcuts/2013/jul/15/ready-made-dippy-egg-runny-yolk - 17 July 2013 09:07237662Your sacrifices on our behalf Barry are appreciated.
Then again, if it were not for Edwina tainting all eggs with harmful bacteria none of this would be necessary.
Of course the real answer is to redesignate the chicken as working class, then it could be squeezed at the table until it
produced the ultimate in fresh unshelled and warm convenience food.
`Ignorance is bliss, bliss is happiness, I am happy...to draw your attention to the possible connectivity in the foregoing. - 17 July 2013 10:07237674Barry, it will allow The Boss to vary his diet so it's not all bad!
I got my method from a TV cooking programmes about 20 years ago and it's 99% successful I would say. Put egg in cold water, bring to boil, switch off once boiling and allow to stand for 1 minute. No doubt there are other ways.... - 17 July 2013 13:05237686I cover the egg in cold water, cover and bring to the boil then remove from the heat. After six minutes you have a perfect yolk for dipping and a white that doesn't have the texture of rubber.
- 17 July 2013 13:10237687#8 and #9 are both very similar but a difference of 5 minutes in the standing time, I shall have to try them out.Audere est facere.
- 18 July 2013 16:14237827Allowing the water to heat to boiling cooks the egg evenly. Placing an egg into boiling water under the four minute (or three) rule has never worked for me.
And don't ask about my 50 minute scrambled eggs! - 18 July 2013 16:45237829Key variables are the size of the egg and its temperature. I prick the broad end and boil for three minutes (Water already at the boil). That's for a large egg from room temp. From the fridge, add 40 seconds standing time. The world's best soldiers are made from the toasted end crust of Geoff Vane's granary loaf.I'm an optimist. But I'm an optimist who takes my raincoat - Harold Wilson