[Sca-cooks] Period Peeps?

[Saint Phlip]

Well, tell you what, O frustrated Brighid ;-)

I noted at the beginning of the recipe it called for _fresh_ eggs.
Since the ones you get in the store are usually at least a week old
when you get them, next time I come over, I'll bring you some FRESH
eggs. The girls are busy- Friday, I got a new record- 11 eggs, and if
you're tearing your hair out trying to mqake this recipe, I'm tearing
MY hair out, trying to find homes for them ;-)

As an interim solution, perhaps a light sprinkle of water  might help?
One of the things that happens to older eggs is that the water
evaporates. Dunno if this will help, but it's worth a try.

On 4/8/07, Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:
> Susan Fox wrote:
>
> >Memoria de Melindres flavors egg white and sugar with
> >almonds and recommends you shape them as spirals.  The learned Brighid
> >seemed to have a tough time shaping them, from her report.
> >[http://www.florilegium.org/files/FOOD-SWEETS/candy-msg.html]
> >
> >
> The frustrated Brighid went through vast quantities of eggs, and nearly
> tore her hair out.  I'd love to see someone with more confectionery
> experience tackle this one.
>
> --
>
> Brighid ni Chiarain

-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

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