The short-order cook at the diner I frequent is always busy, so when a gym rat comes in and asks for an egg-whites-only omelette, I know he gets pissed. Those of you who have separated an egg the old-fashioned-way know why.
What Antonio needs is an egg separator, like the one designed by Toronto-based Tommy Hawes. We spotted Hawes' Crack concept on Coroflot, and he makes the process as simple as possible: You insert an entire egg into the device, shell and all; you cap it and twist it, which causes a camera-shutter-like aperture to slice the shell open at the top; you ditch the shell top; then you invert the entire thing, allowing the white to drain through the strainer, which traps that bodybuilder-unfriendly yolk within.
What's that, you say, you can't make out the text in the photo above? Well then maybe you should click on over to our awesome new Coroflot, and check out the large image in all its high-res glory!
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Comments
anyone who cooks knows the fastest and easiest way to separate an egg is to just use your fingers.
If it could do 20 eggs at once then maybe, but all I see here is 3D modelling and rendering practice.
I'm personally not a fan of gadgets that try to compensate for a lack of skill, especially not ones that are complex and serve just one purpose. They clutter up a kitchen, they're prone to breaking, and they're really hard to keep clean.
Toss in eggs, and you're just begging for salmonellosis. On the issue of food safety alone, I doubt this would even be allowed in a diner.