Having toured as a comic for two decades, George Egg has grown tired of mediocre and overpriced hotel food. In an act of inventiveness, George has taught himself how to cook an array of meals using hotel room appliances. Here is his unique take on a classic breakfast dish, for which you will require a travel kettle and an iron
Photo: Jean-Luc Brouard
Once you’ve cooked eggs this way you won’t go back to using a saucepan, even if you’re not in a hotel. I promise you.
Ingredients
1 ciabatta roll
2 eggs
2 portions of butter
Salt and pepper
Parmesan
A stout freezer bag
- Put the kettle on. Set the iron to ‘linens’.
- Crack your eggs into the freezer bag, add some salt and pepper and one of the portions of butter and then massage the mixture from the outside through the bag until it’s well combined.
- Cut the ciabatta roll into three or four slices (about 1.5cm thick), butter them on both sides and arrange them in a row before resting the hot iron on top and leaving them to toast. Check every now and then and when they’re browned enough, turn them over and toast the other side.
- Meanwhile lower the bottom of the bag into the kettle and re-boil it, periodically removing the bag and massaging the contents. Check it frequently and as soon as it’s cooked as you like it take it out of the heat. Finally, add another ½ portion of butter for extra creaminess. The beauty of this method is the gentle heat – the chances of overcooked rubbery eggs is greatly reduced.
- Place the toasted ciabatta slices onto a plate and spoon over the creamy egg before sprinkling with a little more black pepper. You’ll find most hotels provide on request a disposable razor free of charge, so use that to shave a little parmesan over the top.
George Egg is a stand-up comedian who has cooked in hotel rooms all over the world and documented his exploits on YouTube viral Hotel Survival, a video that spawned his one-man show George Egg: Anarchist Cook
anarchistcook.info