How to cook an egg with the yolk out: tips from craftsmen

Many people think that there are only two ways to cook eggs: hard-boiled and soft-boiled. But some craftsmen, thanks to their inquiring mind, decided to look at this question in a different way. As a result of the experiments, they found out, for example, how to cook an egg with the yolk out or make it completely the same color. The methods turned out to be so simple that even a child is able to repeat them.

Whipping in the distance

There are several ways to cook an egg yolk out. One of them allows you to get the finished product is absolutely uniform in color. At first glance, this seems impossible. Nevertheless, there is a special technique with which to achieve the desired result is quite simple.

In order to personally understand how to cook an egg with the yolk out, you just need to perform a few simple steps correctly:

1. Fresh chicken egg must be put in a plastic bag and roll it tightly.
2. Place the packaged product in the sleeve of the old sweater. In principle, you can take a new thing. In the process, it will not deteriorate.
3. Tie the sleeve on both sides with twine. This will make the egg reside in one place.
4. Holding the sleeve on the sides, untwist it strongly, and then, periodically spreading your arms to the sides, make translational movements for 5-7 minutes. When slowing down, the rotation must be repeated.
5. Get the egg, put it in warm water and cook, as usual.
6. Cool the finished product, and then carefully peel the shell.

As a result, the egg should turn completely yellow in the section. It seems as if it was whipped right from the inside.

The secret of "trick"

Some people tend to consider such actions as some kind of trick. In fact, there is nothing supernatural in this. The secret to boiling an egg with the yolk out is to use the laws of physics. Due to the different densities during the unwinding of the structure, the constituent parts of the product are constantly moving relative to each other, and when the arms are spread apart, this action occurs spasmodically. As a result, both masses seem to “twist” one into the other, creating a multilayer tangle. Rotation with periodic shaking creates a mixer effect. This leads to the fact that the protein and the yolk are gradually mixed, creating a single mass. A dense, homogeneous product forms under the shell. To taste, it is no different from ordinary boiled eggs, except that the distinction between the ingredients is completely absent. Such an egg can be used immediately for its intended purpose or stored for some time in the refrigerator.

Japanese version

Japanese scientists have tried to improve this method a bit and as a result have invented their own version of how to cook an egg with the yolk outward and the protein inward. To implement this method, the simplest devices will be required:

• lamp;
• transparent tape;
• two pieces of braid;
• nylon tights;
• ice cubes;
• stewpan with hot water.

The whole process consists of several stages:

1. First, examine an ordinary raw egg under the light of a lantern and verify its transparency.
2. Then completely glue the surface with tape. This must be done carefully so as not to damage the shell.
3. Place the product inside the tights and tie them tightly on the sides. This is necessary so that the egg does not change its position.
4. Taking the tights on both sides with both hands, properly unwind them. This must be done in a few minutes.
5. After cutting the braid, get the egg and once again enlighten it with a lantern. The product should not be visible.
6. Now it can be put in a saucepan with hot water and cook in the usual way.
7. Ready egg immediately put in a bowl of ice.

After cleaning the shell, you can see that the yolk and protein have changed places. Here the centrifuge effect worked.

Opinion from

Many people do not even imagine how to cook an egg with the yolk out. The feedback of those who personally tried one of the proposed methods suggests that such a technology is not at all useless. Original products can be used both for cooking and for decorating different dishes.

It will be quite unusual and very interesting. But in some cases, such modified ingredients preclude the preparation of certain dishes. For example, a homogeneous egg mass is completely unsuitable for stuffing. There is no free space that should remain after removing the yolk. In addition, it turns out to be completely impossible to prepare the filling itself, in which it is one of the components. But such eggs can be used as a decoration or an original addition. They can be cut into thin circles, slices or straws, which cannot be done with a product cooked in the usual way. Such blanks will look spectacular on sandwiches, performing both the role of ingredient and decoration.