Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - May 5, 2008

Egg Yolk Confusion


I slowly hardboiled a dozen eggs, cooled them rapidly, and then cut them in half. The yolk of eleven of the eggs had a medium yellow color. One egg yolk had a light yellow color. Is there an explanation for that? All eggs were bought at the same time and came from the same box.

Thank you

Ted




Hi Ted,

I'm not sure why one egg would be lighter yellow in the yolk than it's carton mates. However, when it comes to eggs, there are a lot of variability's: the hen that laid it, the age of the egg, the storage of the egg, the pH of the egg, whether the egg was the first out of the water or the last out, and so forth. Maybe one of those reasons is behind your light-colored yolk.

The most important thing is that it is still edible. And, I hope and I'm sure it tasted just as delicious as the others.

Happy Cook'n,

Desi




Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656