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.
You would probably get less egg whites which would still be a win as some recipes don’t use em so it’s less waste but these can’t be cheap I imagine. I could just Google it but eeeehhhh.
Maybe for someone with a specific baking recipe in mind? One of the egg noodle recipes I like calls for about as many extra yolks as whole eggs. So I could probably just use these without waste or having to make a separate recipe to use up the whites. I’ve never seen this at stores near me either in the US.
I assume somebody will pay for the novelty. Besides, if my summer raising chickens was to be believed those eggs are rare enough that it’s not like there has to be a huge demand.
I think they are all sold to a company that wants them. Like McDonald’s or something. No idea, not going to check either. Maybe a mayonnaise company, that would make sense wouldn’t it.
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 made frittata
I made a mess.
I got a rock
And my axe
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.
You would probably get less egg whites which would still be a win as some recipes don’t use em so it’s less waste but these can’t be cheap I imagine. I could just Google it but eeeehhhh.
Or for a cocktail!
Maybe for someone with a specific baking recipe in mind? One of the egg noodle recipes I like calls for about as many extra yolks as whole eggs. So I could probably just use these without waste or having to make a separate recipe to use up the whites. I’ve never seen this at stores near me either in the US.
Aren’t they around the same volume as a single yoke?
A yoke is probably significantly larger than an egg since it’s gotta fit on the necks of oxen.
Since those are jumbo eggs, the yolk mass is likely near 2x that of a large.
What if it’s a small ox?
For extra yolk-y mess to dip my toast in.
I assume somebody will pay for the novelty. Besides, if my summer raising chickens was to be believed those eggs are rare enough that it’s not like there has to be a huge demand.
$$$
Never seen it on the East Coast US either🤷♂️
I think they are all sold to a company that wants them. Like McDonald’s or something. No idea, not going to check either. Maybe a mayonnaise company, that would make sense wouldn’t it.
Well, if a product doesn’t exist in the European market, then it shouldn’t exist at all. /s
The egg processor saw an opportunity to easily offer a novelty product. That’s why we’re talking about it at all: it’s a novelty.
I didn’t say it shouldn’t exist, I don’t care. I was just wondering why it exists and mentioned that i’ve never seen it irl. Jeez.