Egg white/yolk separation machine. I like how the yolks stop at each strip and are scraped clean before proceeding down the ramp.
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I wonder why the eggs seem to "hang out" in the pan they are cracked into. It seems like the newly cracked eggs push the previous ones off the ledge? Maybe to give the cracker person a chance to retrieve shells or some other reason?
Having purchased egg whites at the grocery I never thought about them being a byproduct.
MMmmmmm can you say (Dim Sum) Egg Custard (Dan Tat)? Always a favorite when we're in Chicago in Chinatown!
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