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Old 02-02-2005, 09:43 PM   #11
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Originally Posted by DanSM
Thanks that helped a lot. Just wondering though, when I separate them I always get a long stringy bit of white that is attached toe the yolk, your not meant to put that in with the white are you?
It's called "chalazae" technically - and it is part of the white. It's more pronounced in really fresh eggs ... after 7-10 days you might not even notice it because it is not as translucent.

Yea, elf - one time I was doing something that required 12 eggs and I got a little too cockey - "I" could do it faster and certainly didn't need all those steps, and bowls, my grandmas used. My theory was working just fine ... until egg #12.

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Old 02-03-2005, 02:42 PM   #12
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Originally Posted by kitchenelf
30-seconds???? 2 1/2 minutes for me, no less, no more
My dad just wanted it warmed from the fridge. On the farm in Norway where he grew up, they would grab the egg where it dropped for a snack. Ugh. He never lost his taste for the raw egg.

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