This post by E triggered a few thoughts, and since I've neglected my blog so badly I thought they'd be worth sharing. (Shoot, anything that gets me here and writing is probably worth sharing.)
In the mid '90s, I worked at a business that sold freshly-made pasta. Their pasta was wonderfully light, and that lightness was due to the dozens of eggs that went into each batch of pasta. E mentions that double-yolked eggs are an unusual occurrence. I guess they are, but we got plenty of them at the pasta place. I guess they weigh in differently or something, and that's how they get boxed up for foodservice use.
Whenever I can, I prefer to buy organic eggs. One afternoon, I approach the dairy section and am dismayed to see a slightly disheveled-looking man poking about in several opened boxes of organic eggs. This really annoyed me, because I didn't want some stranger's hands in what could be my box of eggs. Yeah, I know, several people had already handled them before they wound up in their little cardboard box.
I asked him what he was doing. It seems he was perplexed by the many different shades of brown in the organic egg boxes, and he was trying to find a box with eggs that were all the same color.