Last weekend, DG was away with his friends for a stag do. He took the TV, the Xbox, and most of our soft furnishings. I saw some of their adventures through Instagram, which I think might be against the rules of stag events. I think it’s just as much against the rules for me to talk about it now, but who’s counting? #nofilter #nolifer?
Anyway, in preparation for the weekend he, or someone like him, over-estimated the amount of breakfast ingredients that would be required. Maybe they’ve become more wise and sensible since their student days, perhaps they can look at the second full English and say ‘no’, maybe they just didn’t drink enough to need so much beer soaking. Whatever the reason, we’ve ended up with a fridge *full* of eggs. Seriously, I’m having digestive terrors just looking in there.
The beer is pretty much gone, though. I helped.
So I’m trying to think of the most painless ways to get through at least 20 eggs before they go off. I’m not afraid of using elderly eggs, so I suppose I don’t have to really power through them. But as I usually end up using the last egg of the half dozen several weeks past the sell-by date, I should probably start planning now.
First on the list is, naturally, cake. I made some spiced banana cake the other day, as they also had a couple of manky old bananas left. It was ok, if you like banana cake. Which I don’t. I always do this. I hate the idea of wasting food, so I use more expensive ingredients to make something I like even less than bananas.
Next one planned is a lime and poppy seed cake, just because I was in the supermarket and saw a lime. Somewhere I have a default cake recipe I use as the base for all of my cakey experiments – I shall have to dig that out and have a play.
Other than that… hard-boiled eggs to have for lunch. Omelettes? Yorkshire puddings? Pancakes? The possibilities are intimidatingly endless. I need an adult.
First person to make an egg pun gets fired.