I had a busy, but fun weekend. My friend came down for a spur of the moment visit and we had a great time. This, however, means I didn’t do much relaxing. Oh well, such is my life.
So, last night I went to make a cake because a co-worker is leaving today. I wanted to make this delicious looking pumpkin spice chiffon cake. I translated the instructions, got ready to make the cake, and cracked an egg into the bowl.
That’s when I realized the eggs were 2 months old. Ooops. So I grabbed my keys and headed to the grocery store in my pajamas. I bought the first carton of eggs I saw and high-tailed it out of there, ready to make this cake and head to bed.
The recipe calls for 3 egg yolks and 4 egg whites. So I very carefully separated the last egg, put all the ingredients in the bowl, mixed it up. And then I realized it looked a lot like scrambled eggs, and smelled like scrambled eggs. But I thought, ‘Ehhh, it’s my first Japanese cake, maybe this is just how it works.’ So I popped them in the oven and started talking to my friend.
The smell of eggs filled my apartment. I was starting to become worried, but I brushed it off again. I started talking to my friend about the scrambled egg smell and she asked me what size eggs I used.
It was then that I realized the recipe called for M eggs, and I had bought E eggs. M means medium… E is EXTRA LARGE.
So, I looked over at my oven, horrified, realizing I had essentially just made egg souffle. With a hint of pumpkin taste. Awesome.
At least I have breakfast for a while. 😡