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2. L'Œuf électrique - Wikipedia

   en.wikipedia.org/wiki/L'Œuf_électrique

   The Electric Egg) was a futuristic prototype concept electric cyclecar designed in 1938, and built in 1942 by industrial designer Paul Arzens (1903-1990). It was acquired by the Musée des Arts et Métiers in Paris in 1993, and is currently at the Cité de l'Automobile in Mulhouse in Alsace .

3. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Egg poacher: Holds a raw egg, and is placed inside a pot of boiling water to poach an egg. Egg separator: A slotted spoon-like utensil used to separate the yolk of an egg from the egg white. Egg slicer: Slicing peeled, hard-boiled eggs quickly and evenly. Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that ...

4. Egg-beater - Wikipedia

   en.wikipedia.org/wiki/Egg-beater

   Egg-beater, egg beater, or eggbeater may refer to: Mixer (appliance), an electric kitchen appliance often referred to as an "egg-beater" Eggbeater (mixer), a hand-cranked tool for beating eggs, as for omelettes or cake-baking; Egg Beaters, an egg white–based ingredient used in cooking or baking; Eggbeater wind turbine, a wind turbine design

5. What happens when you crack an egg underwater? - AOL

   www.aol.com/news/2016-04-13-what-happens-when...

   Instead, the surrounding water assumes the role of the eggshell, exerting enough inward pressure on the egg (2.8 times atmospheric pressure, to be exact) to keep it intact.

6. Incubator (egg) - Wikipedia

   en.wikipedia.org/wiki/Incubator_(egg)

   A modern egg incubator. An incubator is a device simulating avian incubation by keeping eggs warm at a particular temperature range and in the correct humidity with a turning mechanism to hatch them. The common names of the incubator in other terms include breeding / hatching machines or hatchers, setters, and egg breeding / equipment. [1]

7. Poached egg - Wikipedia

   en.wikipedia.org/wiki/Poached_egg

   An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust ...