This morning, eating my breakfast, I realised that the best part of a big fried breakfast is the runny egg yolk soaking into toast and covering the bacon and possibly running down your chin.
With this in mind, I reasoned that it would be very nice to have heated egg yolk in a squeeze bottle, so you can lather your toast and bacon and grilled tomatoes... or your bagel and smoked salmon and spinach with it, to make it a truly sumptuous meal.
Not dissimilar to milk in terms of longevity and storage requirements, though it may require a powered bottle with a heater unit in the nozzle, to get it warm on the way out of the bottle.-- UnaBubba, Apr 29 2012 Available, though not in a squeezy heating bottle http://capriovus.eu/en/node/50 [MaxwellBuchanan, Apr 29 2012] frozen whites and / or yolks http://www.michaelf...-WHITES-ENGLISH.pdf [xandram, Apr 30 2012] [+]
Presumably the egg white goes into the manufacture of meringues ?-- 8th of 7, Apr 29 2012 Wow, a 1kg pack, use within 24 hours. That's some serious power-eating to get through that!-- pocmloc, Apr 29 2012 If "Cool Hand Luke" had had this, he could have eaten 500 eggs in an hour instead of 50.-- xenzag, Apr 29 2012 Meringues would be a good use for the "bycatch", [8th].-- UnaBubba, Apr 29 2012 Angel food cakes with the whites. Mmmmm, I miss those.-- AusCan531, Apr 30 2012 Lemon meringue topping on a passionfruit curd pie. The best reason to separate eggs.-- UnaBubba, Apr 30 2012 If egg yolk touches my pancakes I won't eat that bite. Sorry, but I'm a cooked yolk sort of gal. (Except for hollandaise sauce.)-- blissmiss, May 01 2012 I like my runny yolks on the stiff side of runny, but I do so like them. I like my eggs fried in the grease from the bacon or sausages, in a cast-iron pan that is rarely cleaned, so that the whites are crispy on the outside and loaded with BCBs, and I like to let the runny yolk mix with the hot sauce as it cools and congeals on the plate, then I mop it up with nice greasy strips of chewy, undercooked bacon.
Delicious.
[+]-- Alterother, May 01 2012 And how much do you weigh?-- blissmiss, May 01 2012 Sorry, that was rude.-- blissmiss, May 01 2012 ^don't be, it was funny. Anyway, I'm very open with personal questions.
Normally about 210-220#, depending on the season and how much metal fabrication work I've been doing, but I lost a lot of muscle mass while convalescing prior to the motorcycle crash, so right now I'm at a very bony 183.
I have Celiac disease, of which one of the side effects can be difficulty storing fat, so under a normal routine, I work hard, eat a high-protien gluten-free diet, and have a muscular build with not much body fat. If I have to be sick, at least I can look good doing it.
I also love thick ribeye steaks grilled very rare, and there's no end to the things I will attempt to fry and/or melt cheese over. My cholesterol level is on the low side of normal.
So, nyah-nyah.-- Alterother, May 01 2012 Smart ass huh?-- blissmiss, May 01 2012 Haven't we met? I'm [The Alterother], and yes, I'm a reknowned smart-ass. It's a pleasure to make your acquaintance.-- Alterother, May 01 2012 And I'm the sweet shrinking violet [blissmiss]. Now back to talking about dripping, globby, yellow, goo.-- blissmiss, May 01 2012 As I used to say to my ex: "It's much better to be a smart-ass than a dumb-ass."-- AusCan531, May 01 2012 heh.-- blissmiss, May 01 2012 random, halfbakery