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The egg loaf technique is still used today in food courts, salad bars and fast food kitchens to cook higher quantities of boiled eggs all at once
To make the so-called long egg, Cham separated the egg whites from the yolks and poured the whites into a long glass.
She then placed the glass in a pot of water and slowly brought it to a boil to ensure the glass didn t break.
The eggs were left to cook for a few minutes then were removed and placed in a pot of cold water to cool.
To create the hollow centre, she used a thick metal straw then inserted the yolks before returning the glass to the boiling water for another couple minutes.
Aldi shopper is left shaken after being told off at the checkout
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 Available last year as well, the pots have also attracted a cult following, with shoppers sharing their favourite combos online. Picture: Aldi Fans Australia/Facebook Both food items are limited edition, with the Prawn, Scallop and Lobster Bisque seasonal and only available for a few months at a time. The Scallop and Champagne Gratin was part of Aldi s Special Buys last week and only available while stocks last. Scallop & Champagne Gratin. Absolutely delicious, one shopper shared in the Aldi Fans Australia Facebook group this week. The scallop and champagne gratin is âabsolutely deliciousâ. Picture: Aldi Fans Australia/Facebook Another customer gave them the tick of approval as well saying they hope I can score another before they sell out .