Even our evolutionary primate ancestors consume eggs – that is, whenever they can find a bird’s a nest – and humans have been eating them since the onset of our evolution.

Eggs boast a complete nutritional setup containing all necessary elements to develop a chick, and for humans they present a readily available and fulfilling food item, that is easy to produce, store, transport and consume. Even the standard medical advice has recently shifted from vilifying eggs, and portraying them as main culprits behind cardiovascular diseases and diabetes to a more moderate if not praising tone.

Although they can be eaten raw, to ensure safety, as well as due to prevailing dietary customs they are usually boiled before consumption.

By degree of boiling, eggs can be generally subdivided into soft-boiled and hard-boiled, with the former being on average much harder to peel as it is easy to damage such eggs while removing their shells.

While culinary practices vary from place to place, and from country to country, within Japanese Ramen cuisine eggs are predominately served soft-boiled, and usually pre-seasoned by soaking them in a liquid solution with a particular flavor.

Some restaurants can serve hundreds if not thousands of them on a daily basis, which makes peeling such large number of eggs a serious challenge in terms of time, effort, and, of course, expenses the former two inevitably translate to for food businesses.

A number of solutions to simplify or even completely automate the process of removing shells have been proposed and implemented throughout history but they were either rudimentary contraptions for household use which were neither simple nor automatic, or large factory installations – and both of them capable of dealing only with hard-boiled eggs.

Throughout decades of our history, Yamato has always tried to view things from a vantage point of our customers – food production, processing or serving businesses – trying to give them what they and their customers really need.

This approach is employed in our main area of expertise – designing and manufacturing noodle making machines for production of fresh, high quality noodles in commercial settings, with our noodle makers occupying a fine niche between consumer-grade noodle machines and large scale production lines for factories.

Thus, our engineering and production philosophy prioritizes the following factors:

– how to make our equipment compact enough to be used in small-mid scale commercial settings
– how to ensure the output volume that would be enough to satisfy needs of a food business on scale of a single restaurant or a small production facility
– how to ensure the quality of products made on our equipment to be by far much better than what is possible for either household appliances or machinery used in factory settings

As for the last question, the answer is research, research, and once more research.

In as much as we are an equipment manufacturer, to enable us to design and assemble machines with necessary features and capabilities, we also put much effort into research as we need to study the properties of ingredients our machines work with, and final products they make.

Thus, in case of noodle makers, we research properties of wheat flour, dough, noodles, and how noodles act when cooked, as well their texture and taste. This knowledge gives us important insights on how to design machines to ensure the best product quality.

The same principles and the same approach we have applied to solve the task of egg peeling automation, including – it is important to add – automation of peeling soft-boiled eggs specifically.

Through trial and error, through collecting large volumes of data, through tedious brain-storming and sudden flashes of genius alike, our engineers and food technologists studied eggs, their types, their varieties: which are more easier or harder to peel, and how we can make use of all this knowledge to create a machine that would be compact enough to place in a restaurant kitchen, and capable to process both soft- and hard-boiled eggs in numbers sufficient to cover needs of even the busiest Ramen restaurants.

We believe, and our tests prove this, that with the GoldenEgg we have been able to accomplish all these objectives.

Procuring a unit of GoldenEgg would require a certain amount of investment, but it can be compared to investing into buying a dish-washing machine, which usually pays off through saving on wages for dish washing staff.

On January 27, 2021 join Yamato for a special workshop where we will demonstrate GoldenEgg’s capabilities by peeling 100 soft-boiled eggs in 10 minutes.

The workshop is Free, and will be broadcast via a ZOOM conference.

To sign up for the workshop click the “BOOK NOW” button below, and submit your information.