Fast forward a little to my extended unemployment. You've read about it and my struggles with food stamps and trying to survive (and if you haven't, go ahead and read back). As money dwindled I tried to eat as healthy as possible, which meant finding cheap sources of protein. Occasionally I would score a marked-down steak or package of chicken that I could make stretch for a couple of meals, but overall, meat was expensive. My sister has chickens and often has eggs to spare (and she has fun blue and green eggs!) so I usually have some in the fridge. After having eaten the fresh eggs from my sister's chickens (who eat vegetable scraps, bugs, and grass, and have a nice area to run around), I realized why I didn't like yolk: factory farm raised chicken eggs just don't taste good. You know how we describe things as smelling like "egg farts"? That's what store-bought eggs taste like to me.
Fresh, free-range eggs taste like wonderful sunshine. And I have to have that wonderful sunshine cooked a specific way: sunny side up (very runny) and fried in butter with Johnny's Seasoning Salt sprinkled on them, with some sort of bread vehicle for the yolk (but I've found hash browns or fried potatoes work amazingly well too). I still love eggs Benedict, though. There's a certain sensuality to fresh, creamy egg yolk coating your lips, and it's so much better for you than factory farmed eggs.
For those of you that don't like egg yolk, I challenge you to find fresh, local eggs. You'll find that they taste so much better than anything you can buy in the store.