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04-25-2020 , 03:04 PM
#226
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I've seen them in shops and markets very occasionally as you can selective breed chickens for them, as well as getting them randomly.

I'm pretty sure you can get twins, but I guess they're not going to have a long life span.
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04-25-2020 , 03:06 PM
#227
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Quote:
Originally Posted by thethethe
I've seen them in shops and markets very occasionally as you can selective breed chickens for them, as well as getting them randomly.

I'm pretty sure you can get twins, but I guess they're not going to have a long life span.
Cause they're so tasty
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04-25-2020 , 03:41 PM
#228
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Quote:
Originally Posted by Bighurt52235
I don't think Ive ever got a double yolk.
In the egg processing business, we used to sell all our employees 3-dozen a week for a dollar.

The employees in the candler (the area that shines a bright light through the eggs to look for cracks, imperfections, bloods, etc.) would pull out all the double yolks for themselves.

Needless to say, the double-yolks never made it to market.
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04-25-2020 , 04:09 PM
#229
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Oooo conspiracy...I knew Big Egg was up to something suspicious!
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04-25-2020 , 04:36 PM
#230
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My wife's aunt has some chickens and some of them are apparently reliable double-yolk layers. A few years ago my wife got some from her because she knows how much I like the yolks. I quickly discovered that double yolks are too high a yolk:white ratio for me.
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04-25-2020 , 05:28 PM
#231
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always sloppy
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mayo on a blt or club sandwich, always
half a squeeze bottle of mayo on an egg sandwich, nah.
looks like over compensation because you let your yolk cook too much. runny yolk can cut the bacon richness just like you claim mayo does. remember mayo is mostly yolk and oil.
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04-25-2020 , 05:34 PM
#232
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While I agree no mayo ever on a cooked egg sandwich I am a big big fan of egg salad of which mayo is a main ingredient.
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04-25-2020 , 07:13 PM
#233
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always sloppy
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Quote:
Originally Posted by mrbaseball
While I agree no mayo ever on a cooked egg sandwich I am a big big fan of egg salad of which mayo is a main ingredient.
i concur to a degree. i also am a big fan of egg salad and have it often, but the amount of mayo is just enough to help bind things together. might even be more mustard than mayo.
of course you also have to not be afraid of boiling eggs, which other folks in the thread have demonstrated an aversion to. egg salad is best when the eggs are actually still warm from boiling.
Last edited by REDeYeS00; 04-25-2020 at 07:20 PM.
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04-25-2020 , 07:28 PM
#234
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Quote:
Originally Posted by REDeYeS88
mayo on a blt or club sandwich, always
half a squeeze bottle of mayo on an egg sandwich, nah.
looks like over compensation because you let your yolk cook too much. runny yolk can cut the bacon richness just like you claim mayo does. remember mayo is mostly yolk and oil.
This guy gets it!
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04-25-2020 , 08:43 PM
#235
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Originally Posted by AzOther1
Yup, a bit much mayo (please don't say it's MW), but I'd shovel that right down my throat.
Any amount is too much. And what kind of heathen breaks the yolks??
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04-25-2020 , 08:57 PM
#236
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04-25-2020 , 09:01 PM
#237
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always sloppy
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just proves that chef boyardee is the devil.
would have gone with mini ravioli or rollercoasters myself, but to each their own.
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04-25-2020 , 09:07 PM
#238
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Quote:
Originally Posted by Booker Wolfbox
1253889840422072321
You really need to stop doing this.
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04-25-2020 , 09:08 PM
#239
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Quote:
Originally Posted by pig4bill
Any amount is too much. And what kind of heathen breaks the yolks??
Nothing pisses me off more than breaking a yolk when I'm frying eggs.
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04-25-2020 , 09:16 PM
#240
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Quote:
Originally Posted by RoundGuy
You really need to stop doing this.

We now return to the riveting discussion of mayo in egg salad.
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04-25-2020 , 09:16 PM
#241
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Quote:
Originally Posted by REDeYeS88
mayo on a blt or club sandwich, always
half a squeeze bottle of mayo on an egg sandwich, nah.
looks like over compensation because you let your yolk cook too much. runny yolk can cut the bacon richness just like you claim mayo does. remember mayo is mostly yolk and oil.
There needs to be some form of runny yolk in the sandwich. lol yolk pucks.
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04-25-2020 , 11:01 PM
#242
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Quote:
Originally Posted by thethethe
Kenji been on a bit of a roll recently
Kenji's kitchen makes me claustrophobic. Damn that's small and what little counter space he has is full of crap.

Would definitely smash anything he makes obv. Always wanted to how to make hollandaise sauce and his method looks super doable. Gonna give it a shot in the next few days.
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04-26-2020 , 02:12 AM
#243
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Yeh I said in the other thread his POV style makes me feel a bit queasy.

Still, fun to torture myself with watching at 2am while I eat a Cuppa soup.
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04-26-2020 , 05:39 PM
#244
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im back for more #winning

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04-26-2020 , 07:01 PM
#245
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Looks a lot like what I had for brunch, except I had leftover smoked ribeye instead of sausage.

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04-26-2020 , 07:08 PM
#246
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I'd hit both of those.
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04-26-2020 , 07:19 PM
#247
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Latter significantly better than formal even without the benefit of a big chunk of smoked prime rib.
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04-26-2020 , 07:21 PM
#248
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take away that glorious piece of pure life and everything goodness away and all you have is bland unseasoned food.
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04-26-2020 , 08:18 PM
#249
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Obviously took the photo before seasoning (hot sauce and cajun seasoning today). Hash browns were seasoned.
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04-26-2020 , 09:44 PM
#250
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***NON-EGGS RELATED CONTENT***

Whenever I'm at a brunch buffet that has Prime Rib I do a hard pass. Not a fan.

Edit - Okay here you go: I double up on omelette's though. Onion/Bacon and sometimes another ingredient. I ****in' shower in that ****.
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