Only to the superstitious.
Double-yolk eggs occur when ovulation occurs too rapidly, or when one yolk becomes joined with another yolk. These eggs may be the result of a young hen's productive cycle not yet being harmonized. BUT yes people do say Its Good Luck or you may get a twin if someone is pregnant. :)
One large egg with a double yolk typically contains around 90 calories. The majority of these calories come from the yolk, which is where the fat and most of the nutrients are found.
the yolk! yolk
Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is lecithin) See http://en.wikipedia.org/wiki/Emulsion
Eggs with a double yolk are not that uncommon. A double yolk results from two ovum dropping from a ruptured follicle. In some cases, two follicles rupture at the same time and a double yolked egg is produced. Some hens do this on a consistent basis and are often bred for this genetic trait. Double yolk eggs can be purchased in many major supermarkets. The Guinness Book of World Records reports a 9 yolk egg was once found. Here on my farm I have had eggs with 4 yolks.
The membrane of the yolk of a chicken egg provides protection and helps retain the yolk's shape. It surrounds and encases the yolk, keeping it intact within the egg.
Many birds can lay a double yolk egg. Chickens,ducks and turkeys all will occasionally lay a double yolk egg. Double yolk eggs will not hatch.
It means whoever cracked the egg has good luck , I think
One large egg with a double yolk typically contains around 90 calories. The majority of these calories come from the yolk, which is where the fat and most of the nutrients are found.
no it eats it
the yolk! yolk
no, the egg yolk is just the yolk. and the egg white is just the white
Yes egg is good for you but the yolk is more healthy
the egg yolk
"The yolk of the egg is yellow" is correct. "Yolk" is a singular noun, so it should be paired with the singular verb "is."
Yolk is the yellow nucleus in the middle of the egg.
Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is lecithin) See http://en.wikipedia.org/wiki/Emulsion
Egg yolk is thicker than egg white.