“Have you packed the eggs?” I asked Liza Lottie, my Norwegian guide who was leading me around the fjords earlier this year. Without an egg in the morning I simply cannot function. When the clock strikes noon I feel weak, my tummy rumbles and my brain is fried. I need my daily egglowance to survive. So you can imagine my relief when Norwegian Liza Lottie replied “Ja, of course.”
“How will we transport them?” (A question often articulated by all egg-minded shoppers.) A particularly pressing question as our car was a kayak and our road was 95km of unpredictable, choppy water. Panic ensued. I realised that I would be cradling these eggs for the entirety of the journey. A significant responsibility but I was determined that even if we capsized I would not let these precious oval objects fall into the fjords and be lost in the icy depths.
Before my imagination ran away with me completely, Liza Lottie smiled and produced the egg suitcases. Hard, bright ostrich yolk-yellow coloured plastic containers, carefully cushioning the eggs so that even if they were thrown against a rock they would remain in one shell. A purchase I encourage all eggaholics to invest in. With the eggs safely packed into their suitcase and stowed aboard, we embarked on our journey, dreaming of those precious oval objects as we paddled smoothly along.
The Eggcentric breakfast:
I am sure that most of the Eggsite readership has enjoyed Eggy bread. For me, Eggy bread done well is the perfect Saturday morning treat. Crispy on the outside, soft in the middle, either smothered in maple syrup, spread lightly with marmite or with a crumbled chocolate hobnob hidden inside. Liza Lottie eggsplored an alternative:
Cut a heptagon out of a piece of bread.
Butter both said shape and bread before placing on a heated frying pan.
Wait for both sides to turn golden brown like the feathers of a classic Rhode Island Red Hen.
Crack an egg into the hole in the bread and allow it to slowly fry.
For the last ten seconds flip the bread over being careful not to break the yolk.
Serve it up al fresco using the cut out square as a soldier for dipping and never look back at the old Eggy bread eggain.