Wait, what?

Two dozen Costco hard boiled eggs: shelled, so at least there’s that.

It was supposed to be liquid egg whites so I could more easily experiment with cake recipe amounts for my yarn-ball Silikomart mold. Going to be just a bit hard to whip those.

(This one’s a buche de noel for weavers. Just linking to it because, clicking on that yellow cake to embiggen the picture, wow. Hey, I could pour some homemade chocolate into that in a big flat bar, I have lots of friends who weave.)

Two two-packs later we still have twenty freaking bouncy hard-boiled eggs in that fridge. I wondered if you could freeze them and googled: turns out the whites become super rubbery and at the same time super hard. Which is exactly what we already have.

What does one DO with such things? Other than, y’know, throwing an Easter egg roll for all the raccoons and skunks and possums. Cuisinart them into an egg loaf? That just…doesn’t… yow. Those whites do not want to be chopped, not by your knife, not by your fork, not by your teeth.

I did my best to mash them with some Durkee’s and sharp cheddar on toast and settled for, frankly, more like strips.

Texture, the texture of those whites in this, it was a little like… Like…(I really don’t know if I should say this…) my sister’s description of her brother-in-law’s wedding where the caterer served escargots but forgot to cook them first.