the egg shell in half with a sharp crack of the knife
the two shell halves apart gently along the split so as not to crush
the yolk in one of the shell halves, allowing the yolk to drip down
into a bowl beneath.
the yolk to the other egg shell half, allowing any more white to drip
yolk back and forth between the two shells from the egg until all the
dripped out and then place the yolk in another bowl.
Moon Feast by
Jessica Prentice This is a good
book if you like learning about indigenous customs and
following natural cycles. Includes using coconut oil, a rootbeer recipe
that calls for only 2 tablespoons of sassafras and easy and delicious