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Double-yolked eggs are the result of an anomaly in the egg generation process in the hen. They can happen in any breed of hen, on any feed. It is a result of two ova being generated at the same time, and then encapsulated in a single shell. According to My Pet Chicken, it happens more often with younger hens. I am not aware of any process to ...

A hen aged between 20-28 weeks has a one in a hundred chance of laying a double yoked egg. Since all the eggs in a box usually come from the same flock and all the birds in the flock are the same age, if you find one double yolk, the probablity of finding more in the box is high. As double-yoked eggs are larger than single yoked, if the eggs are graded to be ...

The mixture does indeed set in the fridge. It remains airier than the average tiramisu I've eaten (but I don't know what commercial tiramisu contains, probably not a foam based on raw yolks), but it is firm enough to hold its shape when served. If a piece is forgotten outside overnight, it becomes softer again and runs slightly, but properly stored, it is ...

I don't think there is any thing wrong with what you've made. Tiramisu is a relatively recent dessert (forget about the 'Tuscan trifle' which did not even include mascarpone) created at Harry's Bar in Venice. As such there are many variations: some drier, some boozier, some creamier and some wetter and your recipe may just produce a wetter variety. Take in ...

I think you could have got away with the 55°C if you had let the yolks cool down before adding the cheese. I usually heat the yolks+sugar in a bain-marie, rather than directly; I never really measured the temperature, but I doubt it would be much higher than that. I think the further addition of cream probably did more harm than good... next time put only ...

Your recipe doesn't specify 55°C, and I'd be surprised if 5–8 minutes over barely simmering water only gets that hot. Indeed, checking for sources: McGee, in On Food and Cooking, says: When the temperature reaches 120°F/50°C, high enough to unfold some of the yolk proteins, the mix thickens, traps air more efficiently, and begins to expand. As the ...

I would like to contribute though unfortunately I have no source material besides my own experience. I have come to this question from a search for what to call a sauce made from cooked egg yolk, water, and oil since most definitions of mayonnaise define it as an emulsion from raw eggs. You can make an emulsion using cooked yolk. I use the yolks from hard ...

It's not an emulsion if there's not a liquid other than oil in the recipe. An emulsion is, by definition, a combination of two immiscible liquids such that droplets of one (the dispersed phase) are suspended in and surrounded by the other (the continuous phase). I don't read Romanian either, but there's got to be some sort of non-oil liquid in there, like ...

According to my onetime teacher in Reproductive Biology at Oregon State University (Go Beavers!), Fred Menino, hens commonly lay multiple yolk eggs (I think the record is 9 yolks, but I may be mis-remembering) when young, before they are completely reproductively competent. To some degree this is a result of the selective breeding programs we (humans) have ...