I believe that these are manufactured eggs in order to minimize waste.
Instead of wasting the ends, and the smaller slices with no or little yolk, the yolk and whites from eggs are separated and reunited to make uniform slices of boiled egg.
Nobody would serve this. Its for use in kitchens, canteens and restaurants
This video shows one way to make them, but doesn’t really help with my impression that there’s something strange in the state of Denmark. It also makes me think these long egg tubes could probably be used as heated pocket pussies.
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You're supposed to blow on it to force the yolk out, eat that first, then fuck the albumen, and consume that afterwards. At least that's how it was taught to me.
The butthole stretcher is just like a free space in bingo.
They are for making "smørrebrød" in commercial kitchens. Basically nobody has these at home. We use normal hard boiled eggs, like everyone else. These exist solely to minimize waste when the "smørrebrød" needs to be "pretty", with no slices of egg without yolk. And to save labour on peeling eggs.
That’s rich coming from an American but I’m also surprised these haven’t become a thing here yet. Americans love convenience over everything, including human (or animal) dignity.
My guess is they're used in industrial kitchens when preparing lunch for lots of people. You know, the same people who have 10L of egg-whites in the walk-in cooler. I can't imagine regular people using them, they're definitely not available in shops.
Boiled chicken eggs are where there is no, and if not a gourmet, when peeling eggs out, you will not distinguish the other American chicken eggs anywhere in Vietnam.
Am I having an aneurysm or is that first paragraph gibberish?