I just was sent this from a friend who is an avid Japanese speaker, translator and fan of Japan and its culture. After spending a few days in a food lab, I discovered that centrifugal forces have many applications but this was one I never thought of. These egg are beaten at a high-speed without coming in contact with air, so no bubbles can form and a very smooth texture.

Very cool: I think it is a crazy-cool idea because it more about texture than the look, but I am not sure if I would consider it “yummy looking” but I am not a fan of creamy eggs.

http://www.diginfo.tv/v/13-0024-r-en.php