A few things happened this weekend. Friday was the Friday for a fortnightly funky food farm box of fruit and veg. I add a dozen eggs to this order because we love eggs. By the time we came home from the park at lunchtime, it was waiting for us at our front door. S very enthusiastically carried the eggs to the kitchen while I watched helplessly until she had speedily and carefully put them on the bench. 

Then through some glitch in the system, the other dozen eggs I had ordered to be delivered from Woollies – first extra large, then I had to change it to large, then that wasn’t in stock so it would be jumbo – well, it made me feel like a magician. Or more accurately, a magician’s assistant, most likely a volunteered audience member, as I found not one, not two, but three dozen jumbo eggs in our delivery. 

Having 48 eggs did affect my weekend food plans, I must admit. That, and the other thing that happened which was the hot water system beeping every 10 seconds on Saturday. Every. Ten. Seconds. No. Matter. What. It turned out to be needing a battery change. Yes, this was the day I found out they have batteries and yes, I had asked the internet and ChatGPT for help, and no, nobody told me this until our real estate phoned me and told me. Thank goodness we had some of the right size battery in stock. But this did mean that irritability was high, and that Saturday washing was put on hold. Baking took over.

So. Friday dinner was salmon bake from my childhood (5 eggs). Saturday morning breakfast was scrambled eggs (7 eggs). I made “sheet pan eggs”, as this person calls it, which is usually in our household baked by Glenn in a round pan and called eggy pizza. Same deal, though – lots of eggs (10), lots of vegetables, a bit of cheese, baked until set. Great for breakfast or lunch or a snack. Great to have on hand for when you ask a 4yo what they want for breakfast after the time you actually normally like everyone to be eating breakfast and the 4yo says enthusiastically, “eggy pizza”, and the first reaction is, “but it’s too late for that”, but the second reaction is, “but that’s okay because I made some on Saturday!” This one had broccoli, cherry tomatoes and capsicum in it. Also to be mentioned in the delivery oddity was an extra bag of frozen strawberries, which I hadn’t really wanted in the first place, either (I was aiming for raspberries). S helped me make strawberry and chia jam with some of our bonus strawberries. I made chocolate chip zucchini strawberry muffins (2 eggs) – these are a new favourite, I think – and zucchini and blueberry baked oatmeal (2 eggs). 

Sunday was prepping some sandwiches for school lunches. Today, with E home with me and both of us not well, I boiled some eggs (4 eggs) and made some chocolates. I think of them as “loaded chocolates”, as they are dark chocolate mixed with a hefty dollop of nut butter, and combined with, in this week’s batch, dried blueberries. There are, um, not as many now as were made this afternoon…

With other fried eggs for breakfasts, our 48 eggs are down to 12, which seems like quite a normal number, and I feel well-stocked for lunches and snacks and breakfasts. For now.