Double Egg Yolks
Two of my Aunts and Uncles owned farms and our family would visit them all the time. They had cows, horses, pigs, chickens, and turkeys. I learned to milk a cow with one of my cousins.
It was always great fun romping around the farm with my cousins.
My Aunt Barb raised chickens. Several different types as I recall. She would give me these giant double yolk eggs. When she would come into town Barb would leave the eggs at my Grandmother’s house. Sometimes white, usually brown, they always were double yolks.
You know how you remember back to the way things tasted when you were younger. I’ll never forget how Aunt Barb’s eggs tasted and how excited I would be over the double yolks.
I decided to look into this double yolk thing. The information I found says that immature hens, under a year old, lay the double yolks.
It’s likely you won’t find them in the grocery store but farm fresh jumbo eggs at your local farmers market could have the extra yolk. Check the packaging for hormone and anti-biotic free eggs.
Nutritionists are recommending we all cut back on the dairy, especially milk.
The news seems to change now and then on whether eggs are good for us. There seems to be a difference between the whites and the yolks. The yolk is where we find the cholesterol. I would say the yolk has always been my favorite part.
Moderation is the key.
I do my eggs in extra virgin olive oil and a drizzle of fresh lemon juice. Give the lemon juice a try to skip the salt.
The United States Department of Agriculture (USDA) reports cholesterol decreased by 14% and vitamin D increased by 64% from 2002 values. This new information was released in 2011.
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