eggs
I'm taking notes.
Here's what actually causes the unsightly issue.
There's a fair bit of faffing involved.
I've been making some pretty basic mistakes.
It's proven pretty failsafe.
If you crack yours on the edge of a bowl, you might want to think twice. Here's why.
I wish I'd learned this earlier.
They form around 10% of egg stock, but usually get thrown away.
I've always wondered...
