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Janet

In article >,
says...
>
> On Sun, 10 Jan 2016 19:09:43 -0700, Janet B >
> wrote:
>
> >On Sun, 10 Jan 2016 14:13:44 -0800 (PST), dsi1 >
> >wrote:
> >
> >>On Saturday, January 9, 2016 at 6:48:26 AM UTC-10, Janet B wrote:
> >>> I'd just put my breakfast egg into the pan and tilted the pan a bit to
> >>> get the butter around the egg and the yolk totally separated from the
> >>> white and slid to the other side of the pan.
> >>> I had hash browns with no egg this morning
> >>> The rest of the eggs had stood up nicely in the pan. I've only had
> >>> the carton for a week.
> >>> It's going to be awhile before I have eggs for breakfast again.
> >>> Janet US
> >>
> >>I wish I could do that with my eggs. I'd flip that white part over and fry for thirty seconds then plate it and plop the yoke on top. I should be so lucky to ever get an egg like that!
> >
> >this white wasn't flipable. It was very watery and thin. It was
> >un-nerving the way the yolk rolled around like one of those balls with
> >a weight inside.
> >Janet US
>
> In the normal way when you separate an egg there is a little 'cord'
> that remains on the yolk (if I'm being picky I will pull that off too)
> that I assume if the chick developed would be attached to its navel.

There are two of them; not an umbilicus, just anchors to hold the yolk
in the centre of the shell.

Janet UK