The other morning as I was cracking an egg for breakfast, the shell cracked so smoothly that it fell with the inside of the egg into the sink...gah!
I then picked up the yolk which was super fresh because it stayed intact.
I then rinsed it and added it to another egg which I scrambled.
I know we are all about anti-bacteria these days, but I couldn't see myself wasting an egg.
I didn't know that freshness of eggs affect the yolk. Wonder why some yolks break and others don't. Main thing you cooked it too!
ReplyDeletev
I have never seen the entire yolk and white contained in the membrane like that....it looks like a super huge litchi!
ReplyDeleteThat's a beautiful yolk.
ReplyDeleteDefinitely had to cook it after it went into the sink V...
ReplyDeleteThe yolks here are definitely huge Rowena!
it really was Jalna!
Take care everyone.
Kat
When I worked in restaurants - we'd always use the older eggs for boiled eggs and the fresher eggs for poached as the whites would be "tighter".
ReplyDeletethat is interesting and good to know Kirk :)
ReplyDeleteTake care!
Kat