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Monday, 30 September 2013

Egg flip fantasy

Egg flip fantasy

I've had something of a Pavlov's dog experience with alcohol this year. The last few times I've had a tipple, I've come down with some freaky-deaky illness. 

We're not talking the two day vapors, but 7 days of cold sweats, body aches and weight loss. And not the good kind of weight loss, just pure lean muscle. Thanks illness - so thoughtful!

So you'd understand that since my last bout of craziness, I've laid off the booze completely. Not even a cheeky sip on my own in the dark of night ( or especially?!). It's been so long now I'm starting to get judgemental. I'm just the kinda person to liven up your next party. I'd sit in the corner and sulk, spitting advice at people who don't want or need it. Delightful!

But some things haven't changed in the least. As a part of my egg series recently, I thought I'd whip up an egg flip of fantastic proportions. One to knock Big M off its perch. So calorie-laden it's like we're surgically removing all goodness that ever existed in the egg. And so fiddly you'd almost never choose to make it at home - cos that's the kind of recipe you want to see on a food blog, amirightladies?

How did I know that, deep down, my old-lady-screaming-at-passers-by-surrounded-by-cats-pushing-a-trolley-filled-with-crap alcoholic tendencies still lurked beneath the surface? Because everyone knows a good egg flip has a nip of something strong included. And my pouring arm has not weakened. 

I had a sip of the flip (yep, been trying to work that line into a post for a while now) and it packed serious punch. So much punch my eyes rolled back into my head. I may have started krumping on the spot. But I knew this one had to go down the sink and whip up a new batch. The recipe below is the safe version. Depending on your definition of safe.

Egg flip fantasy


2 eggs
1 cup milk
1/4 cup caster sugar
1/4 cup water
1 shot brandy or your poison of choice
1/4 tsp vanilla paste

Mix the sugar and water in a small saucepan and dissolve over low heat. Bring to the boil and heat to the soft ball stage (once a few drops of the syrup are dropped in a glass of cold water, they should form soft balls).

Meanwhile, separate one egg and beat the white in the bowl of an electric mixer until soft peaks have formed. Slowly add your sugar syrup and beat until cool.

In a blender, combine the remaining yolk, the extra egg, milk, vanilla and alcohol. Blend for 20 seconds and pour into a glass. Top with your meringue mixture and serve.

Egg flip fantasy


  1. Em I think I prefer the first version of the egg flip fantasy...

    and btw do you have a scrumptious recipe for something that can be pre-prepped (not too fancy) to have with greek dips and olives (something else to sit on that kind op plate) for about 50 people?

  2. Ha! I thought you would like the first one!!

    Lemme think on the easy nibbley for your greek plate. I'll come up with something in a couple of days.