Ancient art of Reverse Hard Boiled Egg (starts at 3:40)
tags:
Stumble ThisKimigaeshi Tamago(Reverse Egg) is the technic of egg cooking of the old times in Japan. Prof.HATTA HAZIME revivifies this cooking with science of the present age.
X Greetings! You are not currently logged in, but please don't let that stop you from voting up any videos you like. :)
|
| |||||||||||||||
japanese,cooking,kimigaeshi tamago Ancient art of Reverse Hard Boiled Egg (starts at 3:40)
Comments  who voted for this video joedirt
- gluonium
- dag
- gwaan
- Farhad2000
- cobalt
- maudlin
- Mysling
- djsunkid
- deputydog
- darkrowan
- arrendek
- lisacat
- Fiver2
- atara
- BicycleRepairMan
- ant
- firefly
- Obsidianfire
- James Roe
- plastiquemonkey
- pho3n1x
- swampgirl
- bl968
- siftbot
who has this post bookmarked James Roe
- arrendek
Ancient Art Of Reverse Hard Boiled Egg (starts At 3:40) Related Videos
| Watch this Video NextFriends O' the Sift Top New Videos by Vote                 Subscribe Top 15 Sifters of All Time Top 15 Sifters of the Past Week 13. Seric
(132 votes) Newest Appreciated Comments          | ||||||||||||||
Can someone translate if I'm missing any steps other than keep the egg rolling while it hardboils.
Did you notice the air bubble, normally at one end of the egg.. But inside-out egg had bubble between yolk and white... which makes sense.. as you roll it, the air bubble is moving, but the yellow keeps hardening on the outside (solidifies from outside to inside)
I expect that the incubator was to raise the temperature of the egg to just 145 or maybe 148 degrees. Then they spin the egg, so the runny yolk flees to the outside, then they continue boiling.
translating:
first, it only works with fertilized eggs. surprise!
you need to warm the eggs to 38 degrees (that's why they use the incubator) for 3 days. the graphic early in the video shows that fertilized eggs' yolk have their membrane thinnest after 3 days.
then you can shake up the eggs until you hear the sound of liquid (so the egg yolk is broken). then boil them, stirring all the time, so the egg yolk stays on the outside when it cooks.
the technique is from edo period japan (also called "eggo period" for this reason). to incubate the eggs, people used to use pickling barrels full of nuka-miso (fermented miso for pickling) which would be warm. the professor tried that method but it wasn't keeping the eggs warm enough.
doh.
Maybe if I go into my grocery store and say "Where can I find the fertilized eggs?" someone will help me. lol
It is really slow, but the only one I can find.
The flv is 18MB and the URL below should all be one line. Thanks if you do this, I can has cheesburger, and u can has any of my superpowers.
http://www.hoosoo.tv/videodata2/
02-ff643ec6-cb71-4c2c-af39-8e038c83d323/
02-ff643ec6-cb71-4c2c-af39-8e038c83d323.flv