There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the yolk.
I live in a country with the largest number of malnourished children in the world; looking at the wastage daily bothers me quite a bit.
Is there any way the yolk can be processed/preserved etc. to make it usable for atleast 4-5 days or so?
I know about breakers which separate the white from the yellow while breaking, but my canteen is….as rudimentary as any. Nothing easier than just boiling the eggs and serving them.
Best Answer
I'll add an answer that doesn't address your question directly, but does address the underlying concern:
If patrons regularly discard part of the dish, you should ask why. With hard boiled eggs cooked in a large scale cafeteria kitchen it's easy to overcook the eggs, just leaving them in the water for hours on end. This results in a greyish, crumbly and unappealing yolk, often discarded.
If you can get the kitchen to improve their process, perhaps with smarter egg boiling appliance, the end result will be more appealing and thus less wasteful.
This, of course, is extremely optimistic, and getting a cafeteria to invest in the tools and training for no immediate return will be very difficult. Perhaps a more feasible alternative is to petition for less wasteful egg preparations, perhaps omelets, where the entire egg is used.