- This might look very strange. There's no eggs. I'm actually on my own egg hunt right now. (dremel whirring) The biggest poached egg in the world. Oh my gosh. (laughs) Hello everyone, it's Barry here. Hope you are well. I've been planning this
video for over two years and I needed it to be after Easter, right? So this is my actual genuine
Easter egg I got this year. The girls got loads,
but there was the thing that I needed in there. See, obviously chocolate Easter eggs are a very popular thing, but this, unfortunately, is not going to be
helpful for what I need, because it seems to be like nearly every single Easter egg now, and that is an amazing thing
for recycling purposes, are all holstered in cardboard. Whereas before you would
get a plastic mould which I was going to use today to help me make a massive deviled egg. Let me rewind to last night. I literally went on an actual egg hunt. I went in some supermarkets. I actually ended up going in
four different ones to try and find just some standard eggs. There's no eggs, can't find eggs anywhere, and to top it all off,
a car just drove past with a number plate that
had the word egg on it. You cannot make this up. (laughs) So I'm gonna try and find
some eggs from somewhere. So I'm just driving, I've been to three different shops now. The last one, the lady
even dropped her food pun and said, "Everyone's poaching them." And normally I would laugh
a lot harder at that, but right now I'm panicking, 'cause it's like nearly
10 o'clock at night. Everywhere else is shutting, and I'm actually on my
own egg hunt right now, and this video might not actually happen. This is crazy. Randomly, the last one I
went to, I struck gold. I've got some. What the hell is that? I found some eggs, but they're organic and they're expensive. I've just got home,
I'm actually in my car, on the driveway, I look like
in "The Blair Witch Project," but stumbled upon some absolute gold. We found some eggs. Oh, I just found this random
gold plastic egg thing, so we'll see if we can use that. All right, I'm going to bed now. (horrific music) I found this thing, which is called a gold,
large, fillable egg. Now, despite the sort of
flat side there like that, for two quid is a bargain and
that is fairly eggcellent. Only thing is, it's made with plastic. But one thing about this is
it is a much stronger plastic than the ones you get in the Easter eggs. Or as we found out, used to. Buster, people wanna know
what a deviled egg is. Well, basically a deviled egg is kind of like a recycled egg. It's an eggceptional thing. If you like a boiled egg, this is it turned up to like 11. You boil the whole egg, take out the egg yolk and
mash it up with mayonnaise and mustard, and all
bits and bobs like that. You kind of create an extra filling, and then put it back into
the egg where it came, and sometimes dust it
or always in my case, dust it with paprika. I love paprika. But this is new territory. This was supposed to be fun and something that I probably
don't want you to ever try, and this is gonna get even dangerous now, because I've got two ways
in my head to make this and both could fail. But the main thing is... Oh wow, that is really stuck together. That's good. All right, we have
actually got potentially two moulds that we can use simultaneously, but if I cut it down there, it's gonna not be like half an egg. So I need to cut it. We're probably gonna need
to go into my garage, and then we're gonna cut through
this to give us two halves. There's probably a
accurate way to do this, but if you excuse the chicken pun, I am actually just gonna wing this step. - [Transition Voice-Over]
12 seconds later. I'm not happy with that. It doesn't look perfect. I should really get a string. Okay. I put a scribble through my
bad one, which wasn't too bad. Well unfortunately, the barcode's gone, so I can't return it to the shop, but anyhow, after this,
I don't think we will. All right, safety first. (dremel whirring) All right. (laughs) That's amazing. We're gonna try both the methods, one of which involves putting it in the oven at a very low temperature, but I wanna do it without
putting any egg in there. I love that we've not even
really seen an egg yet. It's not my preferred choice, but at least if I know that
works before I pour the egg in, I'm not gonna get some weird egg whitey, droopy, plasticy melting thing on my oven, and then basically Mrs. B will hate me for the rest of my life. So I've just preheated my
oven to around about 130 C. What we're gonna do is encase this egg. (upbeat music) All right, so I've got a
decent three layers on here, so just if I've like missed any bits, at least I know there could
be at least two on there. Oven is ready. I got this idea because I'm
a big fan of rugby, (laughs) but also I don't want it. Obviously I'm gonna sit
this on a baking tray. I want this to be off
the ground effectively, so the fan oven can circulate around it, but that base isn't resting
potentially on a hot pan. So I've got it's own
like little kicking tee. In the words of, is it Jeff
Goldblum? From Jurassic Park. We forgot to think about if we should, rather than if we could. I'm gonna watch that
literally like a hawk. (Barry squawks)
Whilst I repeat foiling it, like I did then, with the other half, which
is our primary option. This is just a backup,
so please don't melt. This is actually going
unexpectedly well for a change. My backup plan, this was plan three, which I don't think I'm gonna need now, is reinforcing it with some wire. (laughs) But I am gonna use 20 eggs. That's actually, in a strange way, it's not the egg whites I'm
worried about right now. It's actually the egg yolks, because remember, we are
gonna cook these egg whites. I'm really confident about that, but obviously, in a hard-boiled egg, the yolk needs to be cooked, and by separating it like this,
this isn't gonna get cooked. So we could potentially
bake it as a backup, but what I might do is
just take one egg yolk, and just see if I can
still effectively boil it to get that texture. You can bake it and we'll get that, but I wanna try and keep it as close to the real thing as possible. He says with a giant plastic
foil wrapped Easter egg toy in his oven. I'm gonna put that egg
yolk in there. (laughs) And, being the inquisitive person I am, I've got my pan and water ready there. I'm gonna drop that yolk straight in and see if we can effectively
naked hard-boil it. We'll just stick that in there. All right. But this was the one I
was more curious about, literally pouring it
straight in like that. Just wanna see what the
texture comes out like. So yeah, we'll see you in a bit with probably a lot more eggs. We have got a sieve here, and the mountain of egg whites
are going through that sieve like a runny nose. That is a really runny nose. It makes you wanna blow my nose. I dunno if anyone's
watching that right now and suddenly is... (sniffles) (Barry laughs)
Bless you. Okay, so, boom, that's looking good. Whereas just shoving it
in the water like that. (Barry laughs) Oh wow, I actually prefer that. Look how plump that is. That's awesome. Yeah, we'll just dump it in, and then I can pass it through sieve and drain off any access and
pick off the white, right. Let's do that now. This
might look very strange. We're probably gonna see quite a lot of white come to
the surface, but that is fine. Oh my gosh, that's actually
really, really cool. Look at that. (Barry gasps)
Look. The biggest poached egg in the world. That is great. So when it comes to cooking the egg, the oven option will be our backup. I want to steam it. Now unfortunately, due
to the size of the mould that we've got, I've not really got a pan big enough that that will fit in with a lid. So the only pan wide
enough to fit in is my wok. So we'll fill this with some water. (faucet hissing) This will go in. Okay, we know it survived an oven, so even if it bumps into it,
which inevitably it will, it should be okay. And then we're gonna create
our own tent with more foil to create our own sort of steamy lid. Oh my gosh. Oh there we go. I think you've kind of
helped me separate it. Cheers guys. Look at that. This is just egg white, right? Because all the yolk
will be at the bottom. Oh yes. Oh yes. This has worked out brilliant. But let's get the egg white in. It is definitely holding in place. Oh my gosh, look at that. That is gonna be a big egg. I'm a bit worried now. This is actually really heavy. It's not staying level, okay. We're just kind of like
putting in some stoppers to wedge it. That is actually looking pretty good. Can I move it? Yes. Actually, I don't know how stable that is. I wanna try and bake that dip. That's an unintentional
egg pun, into the egg, as if it's like a small baked
egg with the yolk taken out. And this is a Death Star,
"Star Wars" mould that I used. I did a chocolate sorted
caramel Death Star. It was amazing. And hopefully, oh yes, but how the heck will that stay still? I've just got a trust it haven't I? - [Mrs. B] No egg is perfect. - I feel like I want that on a T-shirt. "No egg is perfect." - They're all different.
- Except for you. - I have to say, there was
no eggs in the shop again. That's 'cause I've got 'em all. (both laugh) Behold, the tented wok thing. (Barry laughs) Well, there's definitely some
steam coming out of that. This chimney thing is
working from time to time. I'm seeing some there. It's cooking away, but it's
taking a very, very long time. I have got concerns. - [Transition Voice-Over]
3000 years later. - [Mrs. B] Oh, look at the colour. - It's actually looking good, but unfortunately what I
think is gonna happen, look. - Oh yeah.
- It's really, really runny. I feel like we've given it a
really good kickstart here, but the oven should get
right into that middle bit. There is a fair bit of movement in it. Yeah, it is so not set. (laughs) But this is starting to
become a reality now. All right, you ready? If I grab? Yeah, that's cool.
- And then what? I know which way you're
gonna have it though, just- - Or, we can spin it when it's on there. We're like this when we move it so far. Oh, here we go. Yeah, yeah, cool. - Yeah, but now I wanna go under... Okay.
- Right. (both laugh) - Go, go, go. - Yes mate. All right my friend, on
for your next journey. Good luck. Oh actually, I was gonna
cover that in foil. So I will do that. And I still think this is gonna still take probably a solid hour, maybe 90 minutes. Well, maybe I'm getting ahead of myself, but I might as well make the filling. I've never made this
with 20 egg yolks before, but there we go. Add in some mayonnaise, which bizarrely, this is made with eggs. Normally, I'd only add
about two tablespoons but we've got 20 yolks. Next up is some English mustard,
which does pack a punch. So I'm just gonna go with one
tablespoon for the time being. We can add more if we want, as we go, once we get the consistency barely right. Paprika, which I'm hoping to
shimmy on the end as well, and then for a little kick,
we've got some Tabasco, okay? (Barry singing) This might look a bit weird, 'cause I've already filmed the video where I mentioned I've drawn this on, but I'm showing you this
video before that video. So yeah, Headwhisk's now been named. Ooh! Ah! So nice, low speed. All right. Ooh, love it. So I'll just keep that nice
and chilled in the fridge, and it'll go into a piping bag. All right then folks, I
genuinely just had a nap. It's been an hour and
45 minutes in the oven and I think, I think it's set. It just kept needing to be spun around. The problem is, whilst it's warm as well, it's gonna be delicate. So I want it cold. Here it is. It's gone slightly darker in places. Can you see that there? But if I play with this too
much, it could all crack. So a little bit like a cake. I'm going to just check. Oh yes. This is pretty cool. Oh, here we go. Here we go. Oh, that is done. - [Transition Voice-Over]
Much, much later. - I started this video
at 8:30 in the morning and it is now half past
four in the afternoon. It is pulling away
slightly from the edges, but I noticed that our join here, right? Is perfect. We can take this off. Ah, yeah, let's... Oh my gosh. Oh!
(upbeat music) It blooming stinks. (Barry laughs)
That is amazing. I'm so scared to turn it over. Right, mould on and let's just see, 'cause this will help me. Will it help me? Well, I've just turned it. It's too late. Oh, yes. This will just help me
show you it. (laughs) That's amazing. All right, it's time to get our filling, but we also sprinkle on some
chives and a bit more paprika, which of course is not optional. Please don't break, mate. Please don't break. ♪ Hallelujah, hallelujah ♪ It's holding itself. Yes! Come on! Wow. Oh wow. There we go. Oh. (laughs) It's running down my hand. Oh, and it's just fired out at me. Oh my gosh. This is like...
(Barry laughs) I think I can tidy this up. It definitely needs some
colour on it though. So here are some chives, and one last shimmy of paprika for that sort of classic look. My giant deviled egg. (laughs) It's taken me all day. Please don't try this. It's taken a lot of time,
but I'm really proud of it. And I know someone that likes boiled eggs. I dunno if it's starting to
look more and more like a pizza. (both laugh) It's getting flatter by the moment. - Oh, that looks cool, babe. - The piping bag exploded,
but I'm happy with it. I'm really happy. I just realised that quite a
lot of people might be like, "What the heck's a deviled egg?" It is nostalgia. Oh, look at that. Oh my gosh. That's like boiled egg heaven, isn't it? - It is. I'm quite excited to try this now. - It just smells. - Smells of egg. - That's amazing. Well,
it's a deviled egg. You like it?
- No, it's good. I could keep snacking on that. That's very tasty. - Now, traditionally, when
people have boiled eggs, it's an interesting evening,
if you know what I'm saying? And this is a massive boiled egg. - This is dinner tonight. - I mean I love the filling. That is incredible. - I keep eating this. Oh no. - All right, so that's
yours for the night, and I'll go sleep in the
garden kitchen, I think. - All right. - I guess like happy wife,
happy life folks, we got there. Thanks for watching. Don't forget to subscribe,
if you're not already. Give the video a like if you enjoyed it and share it to friends and family who you think might enjoy it. See you later. Eggcellent. ♪ Cooking is nice ♪ ♪ 'Cause cooking is nice ♪ ♪ 'Cause cooking is nice ♪ ♪ Nice, nice, nice ♪ The trumps, they're popping off. The farts. The gas that will emit
from our room tonight could power our entire town. I'll let you know, I'll
give you feedback folks, on how this goes.
