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.