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.

What's faux about it? (I mean before you add cream cheese.) It's just another way of making buttercream. Julia Child and Simone Beck have three different methods in Mastering the Art of French Cooking. I never thought of the hot-syrup method as the only path to real buttercream.

Any kind of pudding or custard. Creme Brulee, etc. Holandaise sauce, Bernaise sauce, home made mayo. Frozen custard/ice cream. Any recipe that includes curd. Like lemon or lime curd. So Lemon meriange pie, lemon bars, key lime pie, etc. Caesar salad dressing Any of these grab you? Susan

Irma, thanks for the thread! My husband may get to come home on Christmas Eve and I was thinking about something sweet to make last minute for Christmas dinner. Since I'm planning on making stuffed shells, zabaglione should be perfect. Bought raspberries and blueberries today.