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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"Plenty of strikers can score goals," he said, gesturing to the famous old stands casting shadows around us.
"But a lot have found it difficult wearing the number 9 shirt for The Arsenal."
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. Surely there's a way of genetically engineering them.