...is a double-yolked egg.
And the puffy pear pancake* tasted all the better for it.
In all my years of buying supermarket eggs, I never saw a double-yolked 'un. But now that we get our cackleberries straight from the grower, it happens several times a year (usually when some new layers have been added to the flock).
Lucky day! :)
*Heat oven to 425º. In small bowl, mix together 1/2 cup flour, 2 Tbsp. sugar (brown for me), 1/4 tsp. cardamom, a dash or two of nutmeg, and 1/4 tsp. salt. Stir in 1/2 cup milk, cream, or milk substitute and 1/2 tsp. vanilla or almond flavouring. Add 3 eggs and whisk until smooth. Chop 1 large or 2 small ripe pears and sauté very briefly with a tablespoon or two of butter in an oven-proof skillet. (Or you can put chopped pears and butter, in a pie pan, into the heating oven and let the oven do the sautéing while you make the batter.) Remove pears from heat; sprinkle raisins over (amount is up to you). Pour batter over fruit and bake 20 minutes or until puffed and brown. Remove from oven; sprinkle with powdered sugar and serve warm.
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