"Often bakers and ice cream-lovers have egg whites leftover. But what to do with all those slippery little devils?" Thus wrote David Lebovitz the other day, helpfully providing a list of links to options including macaroons, marshmallows, soufflés and, of course, good old-fashioned meringues.
Having enjoyed reading the blog post, I thought nothing more of it until, wandering around the supermarket the other day, I came across these beauties. No - not the egg cups. They live at home, and some of you will recognise them from an earlier post. It was the odd-shaped eggs that caught my attention. Now you may have been thinking that I'd been careless in re-sizing the photograph to fit, but you'd be quite wrong. They really were that shape. Long and thin with the hint of a waistline, rather than the usual oval shape.
And there was a reason for the shape, which became clear when one of these elongated chicken ovums was cracked into a pan for brekkie. No, that's not photo manipulation, either. Every one's a winner.
What I'd unwittingly discovered was the latest supermarket BOGOF special: "Buy one yolk, get one yolk free".
So there's the answer to David's conundrum. What to do with those spare whites? Buy 50% less in the first place!