Composting is a bit of an art and can become an obsession! Putting cooked food in compost is ok for making good compost, but it encourages rats, so best not to. To achieve the best compost have layers of green and brown. Green being plants e.g. weeds, grass cuttings (soft plants) and brown being chopped up brambles & other hard stemmed plants, and shredded paper & cardboard but not too much per layer. Scrap uncooked food from the kitchen can be classed as either the green or the brown layer, but if that's all you ever put in the compost you'll end up with slime. Aim for crumbly dark brown earth like substance which feels clean in your hands and clean to smell. Each time you add a layer give it a watering, don't let it dry out completely. Turn the compost e.g. turn it with a shovel or lift it out and into another bin, every few months. Leave for at least 6-12 months before using. Have a few bins on 3 month availability if you have the space for them, so you always have enough. And remember, compost needs insects working away in it, so stand your compost bin on top of earth not concrete or tiles and don't disturb it too much until you need to turn it.

I was thinking it was similar to "Gold Cake" too. My mother made K C Gold Cake from a little booklet for K C Baking powder - copyright 1935. K C Gold Cake 1/4 c. butter (2 oz.) 1/2 c. sugar (4 oz.) Yolks of 4 eggs, beaten light 1 c. pastry flour, less 2 level tablespoonfuls (3-1/2 oz.) 1 level teaspoonful K C Baking Powder 1/4 c. milk Grated rind of 1 orange Cream the butter; add the sugar, the yolks, orange rind and milk; then the flour sifted with the baking powder three times. Bake in a tube pan about thirty minutes. [The recipe doesn't give an oven temperature, but I assume a moderate oven - 350°F.] Cover with Coconut Frosting. ------------------------------------------------------ By the looks of the cake, it has more of the characteristics of a quick bread (close crumb) instead of a shortened cake, probably due to the melted fat. The thick crust is an indication of too much egg. If the crumb was tough, rather than tender, that's also another indication of too much egg, as well as using flour with too much protein in it. But since the recipe was altered from another recipe in order to use all those yolks, that makes sense to have those characteristics. I agree, sift the flour and you'll probably avoid the flecks of flour in the cake. I vote for Coconut-Pecan Filling and Frosting as a good way to use 4 yolks... (nothing wrong with a little indulgence once in a while). I use powdered eggs and keep powdered whites, powdered yolks and powdered whole eggs on hand. By doing so I have all the egg choices - without the leftovers. I also make a lot of 1/2 recipes for muffins and other baked goods when I don't require full recipes, so it's easy to add 1/2 an egg by using powdered whole eggs. -Grainlady

My poultry guy at the farmer's market told me that some chickens (breeds of chickens? specially raised chickens? -- I don't know) always lay double-yolk eggs. He can charge higher prices for some of his eggs because he can guarantee double yolks. People around here like them, I guess because you're only eating one big fried egg but it seems like you're eating two. So somehow you got eggs laid by the double-yolking chickens.

Interesting. I like to see creative ways of doing mundane tasks for entertainment purposes but I can't see myself using the method. The shell to shell method works fine for me. I usually use two bowls for separating eggs so I don't see where there's a dirty dish saving by the ordinary method either unless you're tossing one or the other. Some use the 3 bowl method too. I suppose you could put a bunch of eggs in the bowl and pull the yolks and leave the whites too.