Eggs are one of the most consumed products in the USA. They can be eating for breakfast or brunch, but you can also find them in pretty much every baking recipe.
You’re likely familiar with the scrambled, poached, boiled, fried, etc. methods of cooking/serving eggs, but did you know that in Europe eggs are being served long and sliced?
Long and sliced eggs are a Danish delicacy which originated in 1974, and are a popular way to eat eggs in Europe. This Danish delicacy is presented in perfectly even slices.
Danish eggs are consistently sliced the same size because the egg itself is one long boiled egg. No, chickens don’t lay really long eggs in a tube-like shape, these Danish delicacies are produced in a giant machine using a whole lot of ordinary eggs!
The machine separates the egg yolks from the whites and thoroughly mixed up all together in a large batch.
The white molds are cooked first and when they’re sufficiently done, the mixed up yolks are poured into the centre of the egg white molds.
After the yolks are injected into the egg white molds, these new molds are cooked together.
Check out the video below to see the entire process in action: