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Food: Egg
Squeeze Egg Yolk   (+6, -1)  [vote for, against]
The best part of the egg, now in a user-friendlier format

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