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Donald Trump, March 13th 2018.
Booms wrote: »
Christian Inexpensive Pear wrote: »
If the egg is not very fresh some of the yolk may leak into the white . This prevents it forming a foam or meringue. Maybe that’s it? If you buy the big packs of 24 , they tend not to be as fresh.
The Hill Billy wrote: »
I bought a half dozen eggs a while ago & every single egg was double-yolked. I haven't spotted the 'milky' albumen issue though.
Faith wrote: »
I was under the impression you’re not allowed to sell double-yolked eggs. Where did you get them? It drives me mad because double yolks are my dream scenario, given my love of yolks and hatred of whites!
borderlinemeath wrote: »
I got 4/6 double yolks before. I think it was from a box of eggs that were marked large/very large. So by extension if your eggs are big, there's a better chance of a double yolk.
Actually, how could they know if they're double yolked before packing? So how could they be prohibited from sale?
There is no difference between 24/12/6 when it comes to freshness.
We all love cracking open a boiled egg to find not one but two yolks inside, but sadly, the chances of discovering a so-called “double yolker" are far from high – about 1 in 1000.
That’s all about to change however, as Marks & Spencer has started to sell boxes of eggs that all contain double yolks.
The free-range eggs, which are priced at £2.75 for a box of six, are identified as "double yolkers" through a process called “candling”.
Eggs are individually held in front of a bright light which reveals the silhouette of the yolks inside the shell.
Eggs with double yolks are usually laid by young hens who have experienced two ovulations at almost at the same time.
Tree wrote: »
The Chicken Inn in the English Market in Cork sells double eggs in trays. I think you can tell based on shining light through them. I've also gotten the odd tray of XL eggs that were all double (especially good when the double yolks are xl, and not just two medium sized yolks...)
The milky albumen sometimes happens due to the pasteurisation process, as it slightly cooks the white.
I think yellower albumens depend on the chicken diet, I haven't noticed any diffference in cooking with them though.