How to boil an egg with yolk outside: advice of folk craftsmen

Many believe that cooking eggs can only be two ways: hard-boiled and soft. But some craftsmen, thanks to their inquiring mind, decided to look at this question differently. As a result of the experiments, they found out, for example, how to boil an egg with yolk outside or make it completely the same color. The methods turned out to be so simple that even a child can repeat them.

Beating at a distance

There are several ways how to boil an egg yolk out. One of them allows to obtain a finished product of an absolutely homogeneous color. At first glance this seems impossible. Nevertheless, there is a special technique by which it is not difficult to achieve the desired result.

In order to understand on your personal experience how to boil an egg with yolk outside, you just need to perform several simple actions:

1. Fresh chicken egg must be put in a plastic bag and tightly folded.
2. Place the packed product in the sleeve of the old sweatshirt. In principle, you can take a new thing. In the process of work it will not deteriorate.
3. On both sides of the sleeve tie with string. This will make the egg stay in one place all the time.
4. Grasping the sleeve on the sides, strongly untwist it, and then, periodically spreading his hands to the sides, make translational movements for 5-7 minutes. When the motion slows down, the rotation must be repeated.
5. Get the egg, put it in warm water and cook, as usual.
6. The finished product is cooled, and then gently peeled off the shell.

As a result, the egg should become completely yellow on the cut. It seems that he was whipped right from the inside.

The secret of "focus"

Some people tend to regard such actions as a kind of focus. In fact, there is nothing supernatural about this. The secret of how to boil an egg yolk outwards is to use the laws of physics. Due to the different density during the unwinding of the structure, the component parts of the product are constantly moving relative to each other, and when the arms are pulled apart, this action occurs spasmodically. As a result, both masses "twist" one into the other, creating a multilayered ball. Rotating with periodic shaking creates a mixer effect. This leads to the fact that the protein and yolk gradually mix, creating a single mass. A dense, uniform product forms under the shell. To the taste, it is no different from the usual boiled egg, except that the distinction of the ingredients is completely absent. Such an egg can be used immediately for the intended purpose or stored for some time in the refrigerator.

Japanese version

Japanese scientists tried to improve this method a bit and as a result invented their own version of how to boil the egg with yolk outside, and the protein inside. To implement such a method, simple devices are required:

• lamp;
• Transparent scotch tape;
• Two pieces of braid;
• Kapron tights;
• ice cubes;
• Sauté pan with hot water.

The whole process consists of several stages:

1. First, consider the usual raw egg under the light of the lantern and make sure it is transparent.
2. Then completely seal the surface with adhesive tape. Do this carefully, so as not to damage the shell.
3. Place the product inside the pantyhose and tie it tightly on the sides. This is to ensure that the egg does not change its position.
4. Taking tights from both sides with both hands, properly untwist them. Do this in a few minutes.
5. 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 with ice.

Clearing the shell, you can see that the yolk and protein are reversed. Here, the effect of the centrifuge has worked.

Opinion from

Many people do not even know how to boil an egg yolk out. Feedback from those who have personally tried one of the proposed methods, say that this technology is not at all useless. Original products can be used for cooking as well as for decorating different dishes.

It will be rather unusual and very interesting. But in some cases, such modified ingredients exclude the possibility of cooking certain dishes. For example, homogeneous egg mass is completely unsuitable for stuffing. There is no free space in it, which must remain after the extraction of the yolk. In addition, it turns out to be absolutely impossible and the preparation of the filling itself, in which it is one of the components. But such eggs can be used as a decoration or an original supplement. They can be cut into thin slices, lobules or straws, which can not be done with a product cooked in the usual way. Such blanks will effectively look at sandwiches, performing both the role of the ingredient and decoration.