I posted about
helping out at a private dining event, and got a few people asking me how we opened the top of the eggs based on the photos. The secret is in a tool called - what else - egg opener. There are many types of egg openers if you google for images. This is a picture of the one I used. With your left hand, cap the top of the egg snugly. Using your right hand, pull the spring loaded knob and release.
The pressure is gentle enough not to break the egg, but to only create a horizontal crack line around the cap. You then use a razor blade to carve along the hairline crack.
It's easier than it looks. It was my first time doing it, and I only damaged one egg out of 20 I made.
Now, why would you want to do that? So you can remove the whites and give the yolks a nice hot spring treat.
Sorry, but I have another question. How did you make the eggs stand at attention in the bath ? I thought they would topple over.
ReplyDeleteHi Trish, they are floating in the onsen, and balancing themselves out. Aren't they awesome?
DeleteThis comment has been removed by the author.
ReplyDeleteJust realised you live in Singapore :P Hehe will try n find one in KL... last time I used a serrated knife, it was all wonky LOL
ReplyDeleteHi Baby Sumo, this chef got his in France. In Singapore, TOTTS, where I got my sous vide machine, said it's currently out of stock. In KL, I wonder if Pavilion would have it. I bought a mezzuluna (herb knife) there. All the best finding it.
DeleteWhat a cool gadget!
ReplyDelete