Eggs – not just for breakfast
Geoff started with his usual interesting snippets taken from the newspapers during the past month. We then moved on to our main theme – eggs.
Elaine Brown began with the history of eggs starting from 3200 BC. Marian Gander then told us about the colour of some shells – blue, brown, green, white, cream and pink. Egg shells may be used in various ways when crushed such as a kitchen cleaner, drain clearer, around the roots of tomato plants. and slug control.
Tasters, which we had with our tea or coffee were: A potato salad with quails eggs made by Avril, meringues by Rosemary and a cake made by Eileen using duck eggs.
Next month we’ll be taking a look at celebrity chefs and how they have influenced us over the years.