Eggs

I don't think we would survive living here if there were not eggs to buy.  I have talked with other ladies who have said that in some parts of the country they cannot buy eggs in large quantities, or many years ago in the city we live in, there were not eggs available.  They tell stories about making cakes with mayonnaise instead of eggs and oil.  Since I try to cook our big meal at lunch time and make something simple for dinner, we eat at least 5 dozen eggs a week.  We have them scrambled, sunny side up, boiled, in egg bake, in french toast, in omelets, in egg salad sandwiches, and the list goes on!  Tonight we sat on a mat in our yard, and ate a very normal dinner under the stars, scrambled egg sandwiches and chocolate milk.  So simple and yet so good.

Here's a recipe I've got for the chocolate mayonnaise cake if you are curious.  It's pretty good!

Helman's Chocolate Mayonnaise Cake

INGREDIENTS

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 3 eggs
• 1 2/3 cups sugar
• 1 tsp. vanilla extract
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 1/3 cups water

DIRECTIONS

1. 1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.