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Anon looks up Danish cuisine (sh.itjust.works)

submitted 5 months ago by [email protected] to c/[email protected]

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[–] ArcaneGadget 37 points 5 months ago

They are for making "smørrebrød" in commercial kitchens. Basically nobody has these at home. We use normal hard boiled eggs, like everyone else. These exist solely to minimize waste when the "smørrebrød" needs to be "pretty", with no slices of egg without yolk. And to save labour on peeling eggs.