- May 7, 2018
- 93
- 165
- 141
Having worked at restaurants I try to rotate. New eggs go in back, older ones move forward. Of course I have three boys helping me (my husband being one of the “boys) and so chaos reigns supreme...lol.
At a point we make quiche and creme brûlee....custards, mayonaise...you name it, to use up all the eggs and start fresh.
At a point we make quiche and creme brûlee....custards, mayonaise...you name it, to use up all the eggs and start fresh.
