Peel more - sell more: tapping into the commercial potential of eggs
Although, some places around the world are experiencing certain interruptions (temporary, as we hope!) with the supply of eggs, by and large they remain one of the most readily available and cheapest sources of high quality animal-based protein.
Long gone are also the days when researchers, medical professionals and dietitians were trying to outdo each other in giving out more and more ominous advice against eating eggs – sometimes any eggs at all!
To the great joy and satisfaction of all egg lovers, since then, the conventional dietary and medical wisdom has shifted into more forgiving and forbearing direction, so now we are allowed to indulge in eating as many eggs as we want.
But how many of them do we actually want?
Leaving extreme cases of egg obsession aside, probably not that many – at least not as many as to warrant trying to build a food business model centered on serving them.
But is it so?
Given their versatility, eggs can be used in many ways – in innumerable variety of dishes or in their original form, usually boiled.
Some of these possible applications are very popular among consumers but are difficult to offer on a large scale – such as soft boiled eggs with runny yolks.
The obvious issue for food businesses is that soft boiled eggs require much time and effort to properly boil and peel. The problem is especially pertinent in areas where labor is expensive, which raises the cost of preparing such eggs, and their selling price – which in turn can render the whole idea economically unfeasible.
Yamato has been in the business of trying to help our customers in food service business for more than 4 decades. Many of our clients are Ramen and Udon shops which ordinarily serve large quantities of soft boiled eggs as side dishes for their main entries.
Observing the conditions of their businesses and needs, Yamato has embarked on an ambitious project to develop a compact (we all know how small and crowded kitchens can be!) and easy to operate device to automate the task of peeling soft boiled eggs.
Although, developing such a machine was far from an easy task, and required a lot of research, trial and error, in 2020 we finally completed the “GoldenEgg” – an automatic egg shell peeling machine with a capacity to peel around 600 eggs per hour.
Yes, boiled egg peeling machines have been around for decades even before the “GoldenEgg”, but none of them was able to peel soft boiled ones!
On February 17, 2023 Yamato is pleased to offer a free online workshop for those who are interested in learning how a food business can make and serve many hundreds or thousands of soft boiled eggs per day using the “GoldenEgg” machine.
a link to the workshop’s livestream will be sent to your email address 30 minutes before the start
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the workshop using the same link)
|Time (Japanese time)||Contents|
|4:35~4:45 (P.M.)||A lecture on peeling equipment for, and culinary application of soft boiled eggs|
|4:45~5:00 (P.M.)||Practical demonstration of techniques to boil and peel eggs using the “GoldenEgg” machine|
|5:00~5:10 (P.M.)||Presentation of dishes using soft-boiled eggs|
*February 17, 4:30 (P.M.) Japanese time will be:
February 16, 11:30 P.M. in Los Angeles in Los Angeles;
February 17, 01:30 A.M. in Dallas;
February 17, 2:30 A.M. in New York;
February 17, 3:00 A.M. 9:30 A.M. in Helsinki
2:00A.M., 8:30 A.M. in Berlin;
1:00A.M., 7:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in English
How to register for the workshop
You will receive an email with instructions for how to log in to the workshop’s livestream.
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the class.