IMHO really rare, but then happened with several eggs from the same batch.
this post was submitted on 18 Jan 2026
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I'm never sure how to feel about these. Is it a good thing? I feel like it's just extra cholesterol, and it throws off the regular yolk to egg white ratio. I almost feel like it's not a win.
Eating cholesterol isn't bad for cholesterol, saturated fats are what to avoid.
It's great if you can get one when baking. Recipes sometimes call for 1 whole egg and one extra egg yolk