Monday, September 10, 2007
Centering the egg yolk
Apparently I am not alone with this problem of uncentered egg yolks (see previous entry):
http://www.patentstorm.us/patents/5063071-description.html
The inventive method leads to a highly effective and optimal centering of the egg yolk. Tests have demonstrated that centering of the yolk occurs not only radially to the longitudinal axis of the egg but also along the longitudinal axis in such a manner that the egg yolk is centered so that at both ends of the egg, a liberal enclosure of the yolk with egg white is obtained.
The consistent results obtained with the present method are due to the fact that by turning the egg in opposite directions, the liquid egg white continuously flows around the egg yolk. During the cooking process, the egg white initially hardens adjacent the egg shell and progresses inwardly. Thus the space available for the white to pass around the yolk grows increasingly smaller as the egg white hardens so that the yolk must automatically migrate in the direction of the longitudinal axis as well along the axis to a point (i.e. the center) where the layer of egg white surrounding the yolk is uniform on all sides thereof.
¶ 1:31 PM
http://www.patentstorm.us/patents/5063071-description.html
The inventive method leads to a highly effective and optimal centering of the egg yolk. Tests have demonstrated that centering of the yolk occurs not only radially to the longitudinal axis of the egg but also along the longitudinal axis in such a manner that the egg yolk is centered so that at both ends of the egg, a liberal enclosure of the yolk with egg white is obtained.
The consistent results obtained with the present method are due to the fact that by turning the egg in opposite directions, the liquid egg white continuously flows around the egg yolk. During the cooking process, the egg white initially hardens adjacent the egg shell and progresses inwardly. Thus the space available for the white to pass around the yolk grows increasingly smaller as the egg white hardens so that the yolk must automatically migrate in the direction of the longitudinal axis as well along the axis to a point (i.e. the center) where the layer of egg white surrounding the yolk is uniform on all sides thereof.
¶ 1:31 PM
