Thursday, July 30

Question Answered

I did a little research. The double-yolk egg would count as one egg for baking purposes. It turns out that laying double-yolkers is hereditary, so it's not surprising that there's so many in one dozen. Also, brown eggs, farmer's market eggs, etc. all have a higher tendency to be double-yolked. It's very rare in the regular, white supermarket eggs.

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