Yolks pulling away from whites
I have noticed something that occurs occasionally when I poach eggs, and even once when frying: As the egg is coming to the fully cooked stage, the white and yolk can separate. I have never tried it but I get the impression I could gently remove the yolk intact.
What causes this?
Aging of the egg leads to weakening of the bond between the yolk and the vitelline membrane. Take a look here:
A buddy of mine who raises chickens says he can tell a difference between an 18 hour egg and a 24 hour egg when it comes to poaching. When he finds a warm one that has just been laid, he puts it in a special place in the fridge, to be poached that day.
Thanks for the reply. I've been using pretty fresh, cage-free eggs from a local supplier. Now I am going to be able to get the odd dozen eggs from my dentist, who has a farm on Vashon Island, and I'll see if things improve. Even with regular commercial eggs the yolk separation hasn't happened a lot, so it may take some time to get statistical information on the subject.
The dentist's eggs are typical farmyard product: all different colors, and the yolks stand up so high that one almost wonders if enough of it is touching the pan to get cooked <g> --- Best wishes