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Topic: Two Yolks One Egg in Baking?  (Read 2525 times)
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HSG
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« on: July 01, 2014 11:32:20 AM »

Was baking a cake and cracked open an egg to find two yolks. Never had this happen before. Ever.


Would you count this as 1 egg for the baking recipe or 2?  Undecided
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« Reply #1 on: July 01, 2014 12:24:19 PM »

Volume-wise it's still just one egg's worth out liquid, so for most recipes I'd just count it as one and figure there'd be added protein.  The exception would be a very whipped batter, that relies on the eggs white to hold air... usually they're just egg white recipes, but not always, and if it was one of those I'd set this egg aside for something else and use a different one.

I've seen a few double-yolks in my time, and I've even used them in baking and it didn't seem to have much of an effect. 
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« Reply #2 on: July 01, 2014 01:03:39 PM »

I've seen that before, but I'm curious as to the answer (I've always just scrambled them!  Grin).
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« Reply #3 on: July 01, 2014 01:05:16 PM »

Thank you Smeddley for all that info. I went ahead and counted it as one, but did not know what cooking rules call for.
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« Reply #4 on: July 01, 2014 01:49:42 PM »

Lucky you!  I think I'd fry that one and crack open another for baking.   Smiley
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« Reply #5 on: July 01, 2014 04:49:31 PM »

I think that more today's rigorous egg marketing standards are probably responsible for the decline of the double yolk. You still get them from farm eggs, of course, but very rarely from the supermarket. But I can remember as a child that double yolks were quite common, at least in Extra Large cartons. I expect now they're weeded out by robotic sorters and are sold to commercial buyers who aren't as easily put off as consumers are believed to be.

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« Reply #6 on: July 01, 2014 09:48:51 PM »

I listen to the America's Test Kitchen podcost regularly (even though I don't really cook) and they had a caller ask about this. They verify what Smeddley  said: 1 egg.
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« Reply #7 on: July 02, 2014 04:14:15 AM »

Thanks for that, T. Smiley And leave it to the guy to take the scientific view. So Wulf  Cheesy
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« Reply #8 on: July 02, 2014 06:18:59 AM »

Def. one egg. The only time you have to worry about a double yolker is when it affects the gluten/protein ratio (rarely) or if you're making egg tempera paint. Protein is sticky stuff.  Cheesy
And I agree with Wulf.....when I had my bakery I cracked a lot of eggs and it wasn't uncommon to have a double yolk from a flat of eggs. Not so much anymore. And someone told me once that a double yolk is good luck,
so you should have a plus on that side, HSG!
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« Reply #9 on: July 08, 2014 06:42:32 AM »

We buy our eggs from an Amish farm so double yolks as well as fertilized eggs sometimes get into the batch.  I always wondered if it counted as two for baking as well...we mostly just scramble them...but I have heard they are good luck!
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