[philiptellis] I love food, and I like writing about food. Follow me as I follow my nose, seeking out gastronomic delicacies wherever I find myself

Saturday, November 08, 2003

Golfer's Egg

It was a rare day at the Tellis household today. Philip made something edible in the kitchen. Dad was making steaks and ham with mushrooms and cabbage. I decided to make Golfer's Egg. I've seen it once before in a newspaper a long time ago, and figured, hey what the heck, if I know what it looks like, maybe I can make it. I mean... it works with software right?

The Golfer's egg is basically two slices of sliced bread, with a hole cut out of one of them, and the yolk of a fried egg looking out through it.
  1. Take two slices of sliced bread (don't take a pav and slice it, trust me).
  2. Cut out a yolk sized hole in the centre of one of them
    (a yolk sized hole is approx. 1" in diameter)
  3. Butter the insides
  4. Add Jeera (Cumin seeds) and other herbs (I used a bottle of mixed herbs) (but see note below) to the buttered sides.
  5. Fry both sides of both slices - use a non stick pan, and do not add any butter or oil in the pan, just let them fry in their own butter. Use a low flame - but you'll really have to figure out the frying time and flame size yourself.
    Once the bread is crisp - and you really want to figure out some way to keep it crisp, take it off, and keep it aside.
  6. Now, fry the egg - try and get the yolk in the centre of the pan - it kept sliding to one edge for me. You may need to cool off the pan first to prevent the egg from sticking. Also, make sure the albumen doesn't spread out too far - you want it to fit in the bread, but if it does, don't worry, there's a trick you can use.
  7. Once the egg is semi fried, ie, the bottom is firm, but the top is still wettish, place the holed out slice over the egg such that the yolk sticks through the the hole. You'll have to be careful that you don't break the yolk in this process, so try and do it as early as possible into the frying.
  8. Let the egg fry as you normally would (if you don't normally fry eggs, then you probably shouldn't be starting with a golfer's
  9. If you've let some of the albumen slip out from under the bread, trim it out neatly. You could use a pair of scissors, or just the spatula that you use to lift the egg off the pan with. Do this while still frying. (I've never used a pair of scissors for this). Once the trimmings of the albumen are fried, place them on the full slice of bread - you want it to be as flat as possible.
  10. Give the yolk portion a little longer to fry - remember, part of it is in the bread, so it will require a while... you'll have to figure this out yourself.
  11. Lift the egg with the bread off the pan and place atop the other slice.
  12. And there you have it, golfer's egg
You could of course try your own variations on the herbs and spices used. I think you're supposed to put in Ginger and Garlic paste too, but not being a big fan of either, I left that out.

NOTE: You probably want to add the herbs after you're done frying, or they'll get burnt. Jeera though, is great when fried.

So, after having done all that, I served out three plates with golfer's eggs, a thick slice of ham with melted cheese, some cabbage and mushrooms.

Well, it wasn't all pretty. I started my golfer's egg with three loaves of bread because I couldn't find any sliced bread. That plan went awry without any eggs being used, but I still had a plate full of three loaves worth of sliced up bread.

No problem. Sis turned the bread into a chocolate bread pudding with almonds and raisins. Nice.

So, we had a great dinner, and I feel sleepy now.