While eggs are being prepared for shipment and packaged they are inspected, or “candleled”. A light is shone through the eggs, which makes things like defects, rot, or blood vessels apparent so those eggs can be removed from the line.
Presumably this company processes eggs on such a scale that they pull the double yolks found during candling and sells them as a separate product.
For some recipes you need the yolk while the white is refuse, like sabayon for example. Of course if you have white leftover and don’t use it to make merengue, you’re insane.
I don’t think you get more yolk from doubles, since they are comparatively much smaller. I guess it could be a tad more, but it never felt that way and I’ve cracked a lot of eggs.
While eggs are being prepared for shipment and packaged they are inspected, or “candleled”. A light is shone through the eggs, which makes things like defects, rot, or blood vessels apparent so those eggs can be removed from the line.
Presumably this company processes eggs on such a scale that they pull the double yolks found during candling and sells them as a separate product.
What’s the advantage? Why would I want to buy double yolk eggs? Never ever seen it in a shop in europe.
For some recipes you need the yolk while the white is refuse, like sabayon for example. Of course if you have white leftover and don’t use it to make merengue, you’re insane.
I don’t think you get more yolk from doubles, since they are comparatively much smaller. I guess it could be a tad more, but it never felt that way and I’ve cracked a lot of eggs.
I made frittata
I made a mess.