view the rest of the comments
Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics.
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
It's scrambled eggs in a bag.
They're used in hotel restaurants, canteens, cafeteries etc. for making a uniform product when serving many people in a buffet.
It's alright, I guess. Eggs are great for this kind of product.
It would be nice to save the plastic bag and just make actual scrambled eggs, which is about as difficult as opening the bag anyway. However in kitchens like in hotels where the staff is new every month, it's an easy way to keep that dish from fucking up.
I was once at a 4 star hotel where a chef would cook each dish of scrambled eggs individually for each guest from a selection of additional ingredients and spices. Sure it was a luxury experience, but I could as well have eaten the bagged eggs and added some stuff myself if I actually needed mushrooms and peppers etc.
And for hard boiled egg some canteens and restaurants use Long Egg, a cylindrical shaped hard boiled egg with a cylinder of egg yoke in the middle. https://www.danaeg.com/our-products/long-eggs/
I wonder what shape the chicken is?
Very tall, one would imagine
Square. The cylinder goes in the (out of) the square hole.
(◕︿◕✿ )
It's not a chicken, it's wombat eggs.
I was today years old when I learned about long eggs
I still don't understand how they make the raw ingredients into that shape?!
If I had to guess: they separate the whites and yolks, and then there’s a concentric cylindrical mold where they pour the whites in the outside and the yolks in the center (maybe lightly beaten to break the membranes?), start bringing things up to temp, and remove the inner ring once the whites are firm enough, so that the whole thing is a continuous egg-rod when done cooking.
It goes really well with long pork.