Continuing the transformation of this site into the world’s premium food blog, I bring you my three—count them, three!—double-yoked googy eggs, cracked one after the other into my mixing bowl this morning.
Thomas then cracked two more for his breakfast. Also doubles.
Probably means the end is nigh. But at least I’ll be well-fed for it.
I've had quite a few lately too. My egg lady at the farmers' market has a new batch of chooks on the lay (veritable spring chickens) and she says it's not unusual.
What we need to know is whether a carbonara tastes better with double yolks?