On Fri, 24 Dec 2010 20:49:41 -0500, Ed Pawlowski wrote:

> I'd add it to scrambled eggs in the morning. Or I'd poach it and eat it.
> Yolk is the best part of an egg.

And they're even better from preserved egg (in lye, Chinese style).
The whites I'm indifferent to, but those greenish-purple-grey yolks
are excellent.

-sw