One thing's for sure - they're not from long chickens.
Ever wondered how some restaurants seem to be able to cut hard-boiled eggs consistently? While some food outlets may store hundreds of eggs and cut them one by one using egg slicers, other joints have found an easier and more efficient method -- by making use of the long eggs.
And yes they exist, and good news is that no chemicals are involved in the production of long eggs.
With its popularity entering European diner shops and canteens, the long egg production started with a Danish Machine called the SANOVO 6-32, or "the long egg machine," which was first created in 1974 to produce egg pieces approximately 20 centimeters long with the regular center of yolk surrounded by egg white of an even thickness.
But how are they made?
First, of course, you need the long egg machine and a whole lot of eggs.
The eggs would then be cleaned for sanitary purposes.
They would then be cracked open with the eggs dropping onto separate containers and the shells getting discarded.
The egg whites go to a separate section of the machine.
While the yolks go to a different area.
And this is where the egg whites go.
The egg whites would be partially boiled so they won't get too hard as the production is not yet complete.
The middle part of the egg white cylinders are taken out.
The hollow part of the egg white cylinder is then filled with the egg yolk. They're further heated until fully cooked.
So no, they're not produced by some chickens.
Photos: Youtube / Laura Yuile
Sources: Diply Serious Eats
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