Yes. It's 'Tom', but with a silly accent. When did we start spelling names wrong just because people choose to have a regional accent?
Let's be honest, though, the white of any egg is essentially pointless. Some yolk must always be retained in order to make the white palatable. There is nothing worse when eating a boiled egg to finish off the yolk and find yourself with just egg white remaining. That is a joyless experience and is why the double-yolked egg is the way forward.
Perfectly. I simply have very definite ideas about eggs.
This is what the sophisticated gentleman about town orders from his grocer when it comes to eggs. Anything else is folly.
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Someone on here went through a phase of throwing away the yolks and just eating egg-white, possibly as part of some narcissistic body-building programme. :-|
I once had a box of eggs where three or four in a row were double-yolked. I felt like I'd won the lottery. :cloud9: Surely there's a way of genetically engineering them.