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.