This event is closed
Feb 17, 2023Feb 17, 2023
Online class
Yamato HQ (Kagawa, Japan)


  • February 17, 4:30 P.M. (Japanese time)

Online workshop (February 17, 2023). How to peel and sell more soft and hard boiled eggs

you can expect to...
  • Learn about the culinary application of soft and hard boiled eggs in food business: preparation techniques (boiling / peeling), recipes, sales patterns, etc.
  • Explore commercial-purpose equipment to quickly and efficiently peel large number of hard and soft boiled eggs
  • Watch a practical demonstration of boiling and automatically peeling a batch of soft boiled eggs for use in various dishes
  • Learn about the latest developments in food business in Japan and worldwide
  • Get an opportunity to ask your questions to the best noodle cuisine masters!  


Akira Mii

Renowned Japanese noodle cuisine professional

Akira Mii has worked for Yamato for almost 20 years, supporting customers in many countries across the world. He can share his broad knowledge and deep expertise in noodle making and other aspects of noodle business.

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.

how to peel and sell more soft and hard boiled eggs

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 schedule

Time (Japanese time)Contents
4:30~4:35 (P.M.)Introduction
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

Submit your information from [BOOK NOW]
Receive a registration email from Yamato MFG.

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.

Featured in the class

GoldenEgg - automatic peeling machine for soft and hard boiled eggs
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