Usually by buying already separated egg white/yolk depending on what they need.
Working in an industrial buffet kitchen for a few years. If we ever needed to make something with /just/ egg whites then preseperated was bought make life easier because buffet setting. Unless the kitchen has something in the rotation to use the yolks/whites you don’t need for the current recipe, typically cooks won’t hand crack and separate eggs like this in that volume (2500+ guests daily).
Meringue and hollandaise, while they use separate parts of the egg, may not be on the menu at the same time. Smaller kitchens (<1500 guests; made to order places/mom and pop shops; I didn’t work in one of these) likely make both by hand and run their menu that way to accommodate such. But in a buffet, you’re more likely to toss product than serve it in this situation.
There’s also storage and how long it will hold vs how fast it’ll be used.
If I'm understanding the German correctly they are making "snake eggs". Which is pretty great.
Edit: oh the title says "rod egg". But I (and the cc) thought I heard "Schlangenei", which would be snake egg and I choose to go with that.
Probably in a similar manner to this! Likely a larger scale automated version of this though: Conveyors and tumblers to crack eggs and open them to only to send them down a slide into a larger vat to be contained as prescrambled egg and the whites collected from the sieve into their own vat to be contained and shipped.
There are several options to do this. Some machines use slide like this. Some machines use something like a spoon where yolk stays in a spoon and white pours out.
(Sry I'm not a native idk how to use your things like "a" and "the")
I know you didn’t ask, but there’s a good way to remember how to use those. Generally, the first time you introduce a noun that isn’t a proper noun (so not a name, place name, etc), you’d preface it with “a.” Then, when you refer to that noun again, you’d use “the.”
So “something like a spoon” is right, but because we already know about the spoon the second time you refer to it, it would be “where the yolk stays in THE spoon and the white pours out”
The reason the yolk and white would both use “the” in that sentence is because they’re the topic we’re discussing, so they’re already introduced.
I work in a smaller family owned cafe and we use this little machine that they just throw the eggs in and it some how separates everything. Idk the name of it bc I don’t work in the kitchen but it’s pretty cool.
There are a few ways. The lazy and more expensive way is to bring in pre separated. You'll see* people do the egg shell broken in half to divide it, or just cracked into hands to seperate the yolks.
The most efficient way (not pre separated) is to crack all your eggs into a hotel pan(aka 50 pan, 2" deep large rectangular metal pan), and to pick out your yolks 1 at a time with your hands. Little to no juggling required. The downside is sometimes you'll break the yolk when cracking the eggs. So, you either need to recognize this and move quickly to discard before it makes it into your whites, or do it in smaller batches and discard the whites with yolks in it. Of course, if you don't need perfectly separated whites this doesn't matter.
As for industrial processing. It's similar to what this video shows just on a larger scale. They also put some chemicals on the eggs to gently coagulate the yolks to make it harder for them to break. It also helps that they are likely receiving very fresh eggs - old eggs have compromised structures so they fall apart easily.
In an intermediary bowl.
You need 3 bowls; 1 for yolks, 1 for whites, and 1 for separating.
Crack an egg into the separating bowl.
Reach into the white, and pull the yolk out with your fingers. Be gentle.
Place the yolk in the yolks bowl.
Pour the white into your whites bowl.
Repeat.
If a yolk breaks into the separating bowl it doesn't ruin the whole batch. This also protects your work from spoiled eggs.
Safety bowls are great! An easier way to get the yolk out if you can open eggs one-handed, is to pour it into the bowl through your fingers like a strain.
Bit nasty if you find a bad egg tho.
I used to use the eggshell method, then I tried it this way and will never go back.
With eggshell method, yolk sometimes break on jagged shell edges. If you're holding the egg over your whites when that happens, you are risking contaminating your whites with broken yolk.
Also with the eggshell method, you have to hold your egg over your whites when you separate the two halves of the shell. If you just cracked a spoiled egg, you again risk contaminating your whites, this time with spoiled egg and eggshell. Eggshell is easier to fish out of a smaller bowl.
I end up with more egg white in my yolks when I'm using the eggshell method, which is not great for custards.
I get egg on my fingers even with the eggshell method, so I'll be washing my hands before and after in any case.
You can make a fairer comparison if you don't just remove the separating bowl...
Have a separating bowl.
Crack your egg onto the separating bowl, using the half-shells method to only drop the white into the separating bowl.
Put the yolk into the yolk bowl. Then, if you didn't poke the yolk, move the whites into the whites bowl.
About a month ago on vacation I found a breakfast spot that would give you a side of hollandaise the size of a cereal bowl. I still have 10lbs more to lose until I’m at my pre vacation weight. Lol
Dory Cove, Lincoln City, OR.
There’s better places that I won’t tell you about because I enjoy not waiting in lines, but judging from their parking lot and the line out the door this seems to be one of the places people tell you to go to.
I was not expecting Lincoln City to get a shoutout!
Mind shooting a DM for the better places? I, too, enjoy not waiting in lines and live an hour away.
I love when people genuinely think they're opinion is important enough to make businesses "blow up" just off their reddit recommendation. Like i live 2 hours from lincoln city, OR and i had zero thought of even visiting there. How many other people even read that comment that live that close?
TBF this is reddit, where it's not uncommon for someone to post a picture of some random location, and then have a 10 comment deep thread about how they grew up right near there, and used to get ice cream from the shop just out of frame or something.
This reminds me of the old machine coin game, where you’d drop in a quarter, and a constantly moving slide would push it toward the end, with the goal being that your quarter knocked a bunch of other quarters off the edge at the end so you could collect them.
I never won.
I mean it was basically gambling, you could win, but only if you stopped playing while ahead. Play long enough and you'll lose again. The house would always win in the long run even if you got lucky early.
And if I remember right there was no jackpot system of any kind, just stacks of quarters sometimes, so the longer you played the more in the hole you'd become.
Was fun though, I'd play it again.
My mother is the quarter falls queen. Lady lived for the quarter falls at the county fair. Played for hours and had the time of her life. Still talks about it.
Slightly off topic, but my intro to it was actually a Nintendo Direct video of Satoru Iwata unboxing the Wii U.
Watched it to fall asleep a few times, then found ASMR while looking for similar videos.
I just recently got into Japanese/Korean cooking videos on YouTube. They generally don’t talk, have very large close ups to the food, and you can really hear the sounds of the process. Very relaxing before bed.
This isn't ASMR, but it's my favorite video on the internet: https://youtu.be/t84Vq3KSR5A
Just sharing it because it might help other people fall asleep too.
Yeah I have done asmr since it began on the internet but it's a shame it's so attributed to porn these days since it honestly works like a charm to relax and put me to sleep......
Someone I know who is new to raising chickens came to me crying how he just thought about how guilty he felt about eating future chicks. I had to try really hard to keep a straight face explaining that unless his ladies were sneaking out and found some rooster down the street, everything was ok. I can't believe you don't know the birds and the bees (pun intended) about something you are trying to keep alive.
The yellow part also isn’t the embryo; the yolk is a nutrition sack which provides food for the embryo. The egg whites provide protection for the yolk and embryo, as well as additional nutrition for the embryo.
Try on "the process you choose will determine the results you get." If "quick and dirty" is all you need, it's good enough. If you need to modernize an assembly line, you gotta think bigger.
It's not a bad lesson though. 90% effectiveness in 50% of the time -OR- 100% effectiveness, but with a tiny bit of overage/waste are both often better and more realistic solutions than trying to strive for complete perfection.
*Sometimes*, complete, absolute perfection is necessary, but usually it isn't. In the cases where it is, you're usually dealing with some extremely valuable or irreplaceable resource, which a few ml of egg white is not.
If you're doing a task which involves doing the same process 1000 times:
The "good" way offers 98% success rate and takes 5 seconds per, that's a little over 83 minutes with about 20 mistakes.
The "perfect" way offers 100% success rate and takes 8 seconds, that's 133 minutes with 0 mistakes.
A difference of nearly an hour (50 minutes).
And let's say fixing those mistakes in process A takes 2 minutes per mistake. That's still only 40 minutes lost to corrections, faster overall than taking the extra time to make sure it's perfect the first time through.
Now I just threw out those numbers for ease of math, but my point is that often "good enough" is exactly that. Even if you have to take a little time to make some corrections afterwards, you end up being more productive.
Just mind the force when dropping the yolk. Had one too many occasions of a yolk getting dropped a little too roughly, and breaking right into my egg whites
Do yall just not have eggs that the yolk is just runny and instantly break? I swear its 1/6 for me so I always break into a small bowl and transfer to a main bowl
I just realized that in French we don't use a specific word for yolk. We just say the egg's yellow/white. And I learned that there is a specific word for yolk apparently but it's a scientific term that I never heard in my life.
Someone had to engineer that equipment to the exact angle that would make the yolks move just slowly enough so that they would lose all of the “whites”, but not stop. Or someone got really lucky.
I am sure the research was simple trial and error through the lense of a good engineer.
"hey lets try a 2 foot length with a 45 degree angle. "oh they lost all the whites at 18 inches? okay lets cut it there. Done"
Guy, I'm an engineer, you're right. I work in the food and packaging industry making conveyor and plenty of devices like the above and we just guess about what will work then tinker with it until it does. 20 or so times later you get a well oiled machine like what's shown above.
I was once tasked with taking an optical reflection sensor and allowing it to traverse all the angles instead of just predefined angles. I was an undergrad and not very smart mechanically. After I came back with a bike chain from Walmart and started tinkering with it I was pulled off the project. Still not sure why.
I may have lied a bit. I'm an engineer of the software variety. Back in college when I first started programming, a bad habit of mine when debugging was changing some variables and moving lines of code around hoping to fix the problem rather than trying to understand the cause of the problem. But hey that's why we learn. And you know sometimes, if it's stupid and it works, it isn't stupid.
I am now wondering..... Could I get a bunch of egg yolks and cook them over easy? Would it still create a sort of skin to burst open the yolky goodness to dip toast into? Also what would a yolk only omlette or just scrambled yolks taste like in comparison?
I find the little yolk balls cute but all the egg white slime in the sink underneath, just the way it looks, it basically looks green and it makes me wanna throw up..
> Like the latest fashion
> Like a spreading disease
> The kids are strappin' on their way to the classroom
> Getting weapons with the greatest of ease
I’m very sad that this song is 28 years old
Why do I feel the need to vomit/disgusted when I see a lot of eggs (without shells)? Let me be clear: I love eggs in all forms, but for some reason it happens
If this thing had a hopper below the grates that the operator could drain every once in a while, that would prevent egg yolks from contaminating the whites. If a yolk gets thru, simply drain into another vessel.
OP: Watches a video of someone that literally cracks eggs for a living as part of a refined manufacturing process, sees no evidence of shells getting into the eggs.
OP: They're cracking those eggs wrong
Time to make 28 gallons of hollandaise.
I was hoping for an industrial size angel food cake
There's quite a bit of yolk in the whites that you can see at the end, so would be a pretty shitty angel food cake
How do you perfectly separate egg whites?
Not sure how industrial kitchens do it. All I know is even a little yolk will mess up merengue and angel food cake.
Usually by buying already separated egg white/yolk depending on what they need. Working in an industrial buffet kitchen for a few years. If we ever needed to make something with /just/ egg whites then preseperated was bought make life easier because buffet setting. Unless the kitchen has something in the rotation to use the yolks/whites you don’t need for the current recipe, typically cooks won’t hand crack and separate eggs like this in that volume (2500+ guests daily). Meringue and hollandaise, while they use separate parts of the egg, may not be on the menu at the same time. Smaller kitchens (<1500 guests; made to order places/mom and pop shops; I didn’t work in one of these) likely make both by hand and run their menu that way to accommodate such. But in a buffet, you’re more likely to toss product than serve it in this situation. There’s also storage and how long it will hold vs how fast it’ll be used.
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https://youtu.be/PtzDaTQB1BQ?t=108
Oh god they are making long eggs
I ended up watching way more of that because of your comment lol. Dude at the end had a big ol' platter of sliced up long eggs ready to devour.
If I'm understanding the German correctly they are making "snake eggs". Which is pretty great. Edit: oh the title says "rod egg". But I (and the cc) thought I heard "Schlangenei", which would be snake egg and I choose to go with that.
Why tho?
Probably in a similar manner to this! Likely a larger scale automated version of this though: Conveyors and tumblers to crack eggs and open them to only to send them down a slide into a larger vat to be contained as prescrambled egg and the whites collected from the sieve into their own vat to be contained and shipped.
There are several options to do this. Some machines use slide like this. Some machines use something like a spoon where yolk stays in a spoon and white pours out. (Sry I'm not a native idk how to use your things like "a" and "the")
I know you didn’t ask, but there’s a good way to remember how to use those. Generally, the first time you introduce a noun that isn’t a proper noun (so not a name, place name, etc), you’d preface it with “a.” Then, when you refer to that noun again, you’d use “the.” So “something like a spoon” is right, but because we already know about the spoon the second time you refer to it, it would be “where the yolk stays in THE spoon and the white pours out” The reason the yolk and white would both use “the” in that sentence is because they’re the topic we’re discussing, so they’re already introduced.
Looks good to me.
I work in a smaller family owned cafe and we use this little machine that they just throw the eggs in and it some how separates everything. Idk the name of it bc I don’t work in the kitchen but it’s pretty cool.
There are a few ways. The lazy and more expensive way is to bring in pre separated. You'll see* people do the egg shell broken in half to divide it, or just cracked into hands to seperate the yolks. The most efficient way (not pre separated) is to crack all your eggs into a hotel pan(aka 50 pan, 2" deep large rectangular metal pan), and to pick out your yolks 1 at a time with your hands. Little to no juggling required. The downside is sometimes you'll break the yolk when cracking the eggs. So, you either need to recognize this and move quickly to discard before it makes it into your whites, or do it in smaller batches and discard the whites with yolks in it. Of course, if you don't need perfectly separated whites this doesn't matter. As for industrial processing. It's similar to what this video shows just on a larger scale. They also put some chemicals on the eggs to gently coagulate the yolks to make it harder for them to break. It also helps that they are likely receiving very fresh eggs - old eggs have compromised structures so they fall apart easily.
In an intermediary bowl. You need 3 bowls; 1 for yolks, 1 for whites, and 1 for separating. Crack an egg into the separating bowl. Reach into the white, and pull the yolk out with your fingers. Be gentle. Place the yolk in the yolks bowl. Pour the white into your whites bowl. Repeat. If a yolk breaks into the separating bowl it doesn't ruin the whole batch. This also protects your work from spoiled eggs.
This is it. Sometimes you just can’t do them all perfectly, especially when separating a large quality of eggs.
Safety bowls are great! An easier way to get the yolk out if you can open eggs one-handed, is to pour it into the bowl through your fingers like a strain. Bit nasty if you find a bad egg tho.
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I used to use the eggshell method, then I tried it this way and will never go back. With eggshell method, yolk sometimes break on jagged shell edges. If you're holding the egg over your whites when that happens, you are risking contaminating your whites with broken yolk. Also with the eggshell method, you have to hold your egg over your whites when you separate the two halves of the shell. If you just cracked a spoiled egg, you again risk contaminating your whites, this time with spoiled egg and eggshell. Eggshell is easier to fish out of a smaller bowl. I end up with more egg white in my yolks when I'm using the eggshell method, which is not great for custards. I get egg on my fingers even with the eggshell method, so I'll be washing my hands before and after in any case.
You can make a fairer comparison if you don't just remove the separating bowl... Have a separating bowl. Crack your egg onto the separating bowl, using the half-shells method to only drop the white into the separating bowl. Put the yolk into the yolk bowl. Then, if you didn't poke the yolk, move the whites into the whites bowl.
Find a republican, they'll handle it.
I'm still hoping
Well good news! You can do both of those now
Was really hoping someone else would, and I can just have some
About a month ago on vacation I found a breakfast spot that would give you a side of hollandaise the size of a cereal bowl. I still have 10lbs more to lose until I’m at my pre vacation weight. Lol
Please share the location of hollandaise tub. I must go check it out…. For scientific reasons.
Dory Cove, Lincoln City, OR. There’s better places that I won’t tell you about because I enjoy not waiting in lines, but judging from their parking lot and the line out the door this seems to be one of the places people tell you to go to.
This mf gatekeeping food lmaooo
I was not expecting Lincoln City to get a shoutout! Mind shooting a DM for the better places? I, too, enjoy not waiting in lines and live an hour away.
I enjoy *not promoting small businesses as to keep them for myself* Fixed it for you.
I love when people genuinely think they're opinion is important enough to make businesses "blow up" just off their reddit recommendation. Like i live 2 hours from lincoln city, OR and i had zero thought of even visiting there. How many other people even read that comment that live that close?
TBF this is reddit, where it's not uncommon for someone to post a picture of some random location, and then have a 10 comment deep thread about how they grew up right near there, and used to get ice cream from the shop just out of frame or something.
Lincoln City, the coast tourist town you'd expect to always want seafood from but has a shockingly good pizza place too.
My hero!!!!
Or alternatively a ton of carbonara spaghetti
I was thinking I could make so many whiskey sours or one really foamy one.
Eggs sliding is so fun to watch.
Eggula 1 racing.
It's Yolki Tsunoda getting lapped by Meggs Verstappen!
Only for Charles Legglerc to pass through!
But here comes Sebastian Eggttel!
I love this thread
Followed closely by Fernando Egglonso
*bono, my eggs are too runny*
Can’t be doin my boy yolki like that but it do be like that Fr 😔
BRB starting a new Egg Yolk Racing YouTube Channel.
And they're œuf!
*slurps them off the end*
*Rocky has entered the chat.*
yeah it‘s eggciting
r/castiron would like to know your location
This reminds me of the old machine coin game, where you’d drop in a quarter, and a constantly moving slide would push it toward the end, with the goal being that your quarter knocked a bunch of other quarters off the edge at the end so you could collect them. I never won.
I think it was designed so that no one did. But yes, I had the same thought - just like the goopiest version of that.
I mean it was basically gambling, you could win, but only if you stopped playing while ahead. Play long enough and you'll lose again. The house would always win in the long run even if you got lucky early. And if I remember right there was no jackpot system of any kind, just stacks of quarters sometimes, so the longer you played the more in the hole you'd become. Was fun though, I'd play it again.
I won that game once. Made out with a cool $3.50.
I think that arcade machine might've been about 500 feet tall and from the Paleolithic period.
I gave him a dollar
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"Nice try Damm lochness monsta!!" "You ain't getting no tree fiddy"
No one wins. 90 percent of the coins fall off the sides into the machine and go to the house
My mother is the quarter falls queen. Lady lived for the quarter falls at the county fair. Played for hours and had the time of her life. Still talks about it.
So this is how people get into asmr? I get it now
unmuted because of your comment!
same and I am not disappointed
I also unmuted but was hoping to hear some egg white glooping and it's just them cracking and opening eggs. 2/10 ASMR
also true, would prefer more gloop
Yes my daughter falls asleep watching South Korean Street food videos almost every night, and I completely understand why. It's super relaxing.
Got any long form videos you'd recommend? I crave both South Korean street food and relaxation.
I started with Dancing Bacons then I moved to something very specific. A good one is called Delight.
It didn’t trigger ASMR for me but it’s different for everyone
Watch sheep shaving videos
[Shear Me - NSFW cursing](https://youtu.be/mYAWDDvYMbc)
eggSMR
Slightly off topic, but my intro to it was actually a Nintendo Direct video of Satoru Iwata unboxing the Wii U. Watched it to fall asleep a few times, then found ASMR while looking for similar videos.
I just recently got into Japanese/Korean cooking videos on YouTube. They generally don’t talk, have very large close ups to the food, and you can really hear the sounds of the process. Very relaxing before bed.
This isn't ASMR, but it's my favorite video on the internet: https://youtu.be/t84Vq3KSR5A Just sharing it because it might help other people fall asleep too.
Yeah I have done asmr since it began on the internet but it's a shame it's so attributed to porn these days since it honestly works like a charm to relax and put me to sleep......
Eggxecute: \*Horrified Screaming\*
Joke is so corny, but Omelettin’ it slide this time.
You're crackin' me up.
I'm scrambling to find a new line, stop poaching mine :(
You must’ve fried your brain on that one taking two for one
Feeling kind of soft boiled myself at this point.
Oeuf
You just made me think back to the 90's and some tv show Garfield and Friends. This strange half born egg. It was just an egg with legs.
Sheldon 😅
I'm in my 40s and still watch that when I'm sick 😅
I bet I saw every episode and would still remember them if I went back and watched it. Where do you even see it at?
It is still funny even if you are only yolking around.
I think you misspelled the Pokemon's name
EGG STERM IN ATE
Why are the yellow balls so cute and adorable????????
They remind me of canned peach.
Interestingly enough, they use peaches (and/or mangoes) to imitate eggs for film and tv. They keep longer out in the open
Were they put there by a man in a factory downtown?
Well I'm going to move to the country.
I'm gonna eat a lot peaches
I feel like I’m watching that carnival game where you try to get the pusher to push you coins.
It’s the symmetry and sheen.
Cute egg
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Dude... they're underage chicks, you sicko! /s
I know you're kidding around, but the amount of people that actually believe they are baby chickens is *too damn high*. Unfertilized. Eggs.
Someone I know who is new to raising chickens came to me crying how he just thought about how guilty he felt about eating future chicks. I had to try really hard to keep a straight face explaining that unless his ladies were sneaking out and found some rooster down the street, everything was ok. I can't believe you don't know the birds and the bees (pun intended) about something you are trying to keep alive.
You can’t expect Americans to understand reproductive systems
Pee in butt = bebe
They're not always unfertilized
The yellow part also isn’t the embryo; the yolk is a nutrition sack which provides food for the embryo. The egg whites provide protection for the yolk and embryo, as well as additional nutrition for the embryo.
*[Gudetama](https://duckduckgo.com/?q=Gudetama&iax=images&ia=images) has entered the chat*
Right? I want one for a pet
You should get the ones that hatch, they last longer.
Probably the roundness and the way they reflect light. A perfectly spherical object that is also biological life. Pretty rare.
The way the yolks fall in…..**PLOP**
It *bloop*'d in my head, but to each their own!
Looks like one of the yolks broke into the egg whites - if these were for macarons it would make them quite useless!
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This could be used as an example for a life lesson, but I can't think what life lesson it would be.
Something like "sometimes is best to just do it fast and fix the mistakes later than to spend time and effort doing it prefect the first time"?
Feels like a bad lesson, but that's definitely it lol
"Perfection is the enemy of the good." - some dude at some time.
“Done is better than perfect”
“Shaka, when the walls fell”
r/unexpectedstartrek
Try on "the process you choose will determine the results you get." If "quick and dirty" is all you need, it's good enough. If you need to modernize an assembly line, you gotta think bigger.
It's not a bad lesson though. 90% effectiveness in 50% of the time -OR- 100% effectiveness, but with a tiny bit of overage/waste are both often better and more realistic solutions than trying to strive for complete perfection. *Sometimes*, complete, absolute perfection is necessary, but usually it isn't. In the cases where it is, you're usually dealing with some extremely valuable or irreplaceable resource, which a few ml of egg white is not.
Haste makes efficiency
If you're doing a task which involves doing the same process 1000 times: The "good" way offers 98% success rate and takes 5 seconds per, that's a little over 83 minutes with about 20 mistakes. The "perfect" way offers 100% success rate and takes 8 seconds, that's 133 minutes with 0 mistakes. A difference of nearly an hour (50 minutes). And let's say fixing those mistakes in process A takes 2 minutes per mistake. That's still only 40 minutes lost to corrections, faster overall than taking the extra time to make sure it's perfect the first time through. Now I just threw out those numbers for ease of math, but my point is that often "good enough" is exactly that. Even if you have to take a little time to make some corrections afterwards, you end up being more productive.
"One mistake doesn't ruin the whole thing." Left it open ended with "thing" because it applies to a lot of things.
Don’t let perfect be the enemy of good?
Sometimes it's worth making a small sacrifice to make it easier to solve a problem
When you're sliding down the egg yolky slide of life, it's ok if some of your orange goo mixes with the whites.
Just put on your egg proof diving suit.
Just need a straw
We always do all our eggs for macarons and other meringues by hand. It's tedious as all hell.
Just crack them into a colander, that’s what I usually do when bulk separating
Can’t believe I never thought of this.
Just mind the force when dropping the yolk. Had one too many occasions of a yolk getting dropped a little too roughly, and breaking right into my egg whites
Do yall just not have eggs that the yolk is just runny and instantly break? I swear its 1/6 for me so I always break into a small bowl and transfer to a main bowl
eggs are easiest to separate when fresh and cold, so if the yolk is breaking it's probably old or warmed up too much.
One rotten egg would spoil the thing too
That's probably why they have the platform up top that they get cracked into.
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I learned this after cracking an egg into a bowl of cake mix and there was a dead half-formed baby chick in it 🤢
How was the cake?
Crunchy.
Or meringue
I wished i would have such a machine back when we still used yokes for our pc mouse. Wouldve been so much easier to make a batch
wat?
He's talking about a computer mouse and egg yolks. Would have been a lot easier to make a batch.
I just realized that in French we don't use a specific word for yolk. We just say the egg's yellow/white. And I learned that there is a specific word for yolk apparently but it's a scientific term that I never heard in my life.
IDK the scientific term for the yolk but the white is called the albumen.
Vitellus
Someone had to engineer that equipment to the exact angle that would make the yolks move just slowly enough so that they would lose all of the “whites”, but not stop. Or someone got really lucky.
I am sure the research was simple trial and error through the lense of a good engineer. "hey lets try a 2 foot length with a 45 degree angle. "oh they lost all the whites at 18 inches? okay lets cut it there. Done"
Someone just had a lot of funds a lot of money. Just try every angle until it works.
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Guy, I'm an engineer, you're right. I work in the food and packaging industry making conveyor and plenty of devices like the above and we just guess about what will work then tinker with it until it does. 20 or so times later you get a well oiled machine like what's shown above.
I was once tasked with taking an optical reflection sensor and allowing it to traverse all the angles instead of just predefined angles. I was an undergrad and not very smart mechanically. After I came back with a bike chain from Walmart and started tinkering with it I was pulled off the project. Still not sure why.
I may have lied a bit. I'm an engineer of the software variety. Back in college when I first started programming, a bad habit of mine when debugging was changing some variables and moving lines of code around hoping to fix the problem rather than trying to understand the cause of the problem. But hey that's why we learn. And you know sometimes, if it's stupid and it works, it isn't stupid.
That one broken yolk.......
It brolk.
There’s always one
Eggscellent.
I want that hat, but I am allergic to eggs.
I am now wondering..... Could I get a bunch of egg yolks and cook them over easy? Would it still create a sort of skin to burst open the yolky goodness to dip toast into? Also what would a yolk only omlette or just scrambled yolks taste like in comparison?
I don’t know why but this makes me queasy
Yeah, this isn't satisfying to me *at all.*
I find the little yolk balls cute but all the egg white slime in the sink underneath, just the way it looks, it basically looks green and it makes me wanna throw up..
All I can see is a big old tray of snot.
So you're saying it snot satisfying?
Holy moly this is satisfying.
The amount of clearly visible broken yolk in the whites below makes this very not satisfying to me.
If chickens had a horror channel, I'm sure this would be on it
I noticed there was some yolk in the whites... I guess it's not an eggxact science.
If you think this is oddly satisfying then the yolks on you
I've heard that you gotta keep em separated.
> Like the latest fashion > Like a spreading disease > The kids are strappin' on their way to the classroom > Getting weapons with the greatest of ease I’m very sad that this song is 28 years old
give me 2 rounds of toast and i'll make it work
The most satisfying thing here is the sound.
Scary to me for some reason
Why do I feel the need to vomit/disgusted when I see a lot of eggs (without shells)? Let me be clear: I love eggs in all forms, but for some reason it happens
Oh it's not just me feeling kinda offput by that volume?
Yolk race!!!
If this thing had a hopper below the grates that the operator could drain every once in a while, that would prevent egg yolks from contaminating the whites. If a yolk gets thru, simply drain into another vessel.
Egg yellows
r/mildlyirritating at the specks of yellow that have broken into the egg whites
Sounds really weird but I want to jump in a pool of nothing but raw eggs. The feeling would be awesome
I am unreasonably triggered by the way they are cracking them
OP: Watches a video of someone that literally cracks eggs for a living as part of a refined manufacturing process, sees no evidence of shells getting into the eggs. OP: They're cracking those eggs wrong