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" A fresh egg has a round yolk and a thick, translucent white. An older egg&amp;#039;s yolk is flat, the white thin and runny. When separating several eggs, transfer the whites to a different bowl as you go in case a yolk breaks.  Email Susan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/videos/a20401/hollandaise-sauce/>