Chippy, my lovely digdoggedydoo, found a huge stick on our walk today. She took out three cyclists and at least four walkers. She didn’t mean it. But a girl needs a big stick. It’s a spaniel thing. And then she came home and looked into a bucket…… seriously, she loves just staring into buckets. Keeps her amused for hours on end!
I took a photo. For some reason WordPress doesn’t like my jpegs. I’m not good at this technology sometimes and yet at other times I seem to be able to grasp it like a teenager. Today and Chippy staring into a bucket was not one of those occasions. Ho hum.
So now on to my word about eggs. I’ve noticed a few TV cooks saying that you should use a separate bowl into which you should crack your eggs. I disagree. Not on the concept but on the number. I get that if you crack a bad egg you don’t want to ruin all the other ingredients but in my book, you don’t want to taint the other eggs either. So I use at least two bowls for eggs. One to crack them into and one, probably bigger one, into which they all go. But it I am separating eggs then I would use three bowls. It probably won’t matter too much if you get some white in your yolks bowl but yolk in the white will mean you will never get a meringue. So one bowl for the cracking into, one for the yolks and one for the whites. Unless of course you are one of those professional chefs who never breaks a yolk when you break and egg and you probably do it one handed too……I can’t do that. I make a mess and I get shell in, every single time, without fail.