Egg yolk extracting method
First Claim
1. A method for preparing a hen'"'"'s egg for human consumption including reducing the egg'"'"'s cholesterol content by extracting a portion of the yolk of the egg without destroying the membrane or division between the yolk and white of the egg, comprising:
- opening a fresh said hen'"'"'s egg intended for human consumption, removing the shell from the egg and placing the egg yolk and white together on an egg-supporting surface with the yolk membrane of the egg intact,providing a suction device with a small aperture,rupturing the yolk membrane using the suction device and applying suction via the suction device, through the aperture, to draw out most of the volume of the yolk and reduce the chloesterol content of the egg, in such a way as not to cause disintegration of the membrane,removing the suction device so as to allow the egg membrane to remain substantially intact and maintaining the separation between the yolk and the white of the egg, andtransferring the egg white and yolk, with the substantially intact membrane and with separation maintained between the yolk and white, to a cooking utensil for cooking.
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Accused Products
Abstract
An egg yolk extractor device and method removes up to about 90% of the yolk of an egg in such a way that the remaining yolk and white each retain their integrity and appearance when removed from the extractor device. A freshly cracked egg is placed onto the extractor with the yolk in a central area which generally confines the yolk but lets the white migrate outwardly. Vacuum is applied beneath the yolk via a small hole which breaks the yolk membrane and draws out most of the yolk but tends to retain the membrane together such that the remaining yolk retains its integrity in the membrane.
12 Citations
5 Claims
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1. A method for preparing a hen'"'"'s egg for human consumption including reducing the egg'"'"'s cholesterol content by extracting a portion of the yolk of the egg without destroying the membrane or division between the yolk and white of the egg, comprising:
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opening a fresh said hen'"'"'s egg intended for human consumption, removing the shell from the egg and placing the egg yolk and white together on an egg-supporting surface with the yolk membrane of the egg intact, providing a suction device with a small aperture, rupturing the yolk membrane using the suction device and applying suction via the suction device, through the aperture, to draw out most of the volume of the yolk and reduce the chloesterol content of the egg, in such a way as not to cause disintegration of the membrane, removing the suction device so as to allow the egg membrane to remain substantially intact and maintaining the separation between the yolk and the white of the egg, and transferring the egg white and yolk, with the substantially intact membrane and with separation maintained between the yolk and white, to a cooking utensil for cooking. - View Dependent Claims (3)
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2. A method for preparing a hen'"'"'s egg for human consumption by extracting a portion of the yolk of the egg without destroying the division between the yolk and white of the egg, comprising:
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opening a fresh said hen'"'"'s egg intended for human consumption, removing the shell from the egg and placing the egg yolk and white together on an egg-support surface with the yolk membrane of the egg intact, providing a suction device with a small aperture, rupturing the yolk membrane using the suction device, by placing the suction device against the yolk membrane with slight pressure, without piercing the yolk membrane with the device, then applying suction to open the yolk membrane only at a small area essentially the size of the aperture, sufficiently small so as not to cause disintegration of the membrane, and drawing out a desired volume of the yolk, and removing the suction device so as to allow the egg membrane to remain substantially intact and maintaining the separation between the yolk and the white of the egg. - View Dependent Claims (4, 5)
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Specification