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I was today years old when I learned about long eggs
I still don't understand how they make the raw ingredients into that shape?!
If I had to guess: they separate the whites and yolks, and then there’s a concentric cylindrical mold where they pour the whites in the outside and the yolks in the center (maybe lightly beaten to break the membranes?), start bringing things up to temp, and remove the inner ring once the whites are firm enough, so that the whole thing is a continuous egg-rod when done cooking.