baby wayne

Otis has recently fallen in love with eggs. He loves eating eggs, he loves reading about eggs and he loves talking about eggs. This obsession all began whilst we were watching March of the Penguins together; he just wanted to watch the scene where the baby penguin comes out of the egg over and over again.

We recently borrowed a beautiful book (When it is Time) from the library where a little girl waits patiently for a chicken to hatch.

She taps on the egg - patsu patsu patsu. The chicken taps back - kotsu kotsu kotsu. And then...Paka! The chicken emerges.

It was recently discovered that our friend Iris is allergic to eggs. I baked some cupcakes for her first birthday party, and used the occasion to experiment with vegan cake baking. I found a surprisingly good recipe on the internet, and share it here in case you ever need to cater for an egg-free person. Yes, that's vinegar you mix with the soymilk, but be assured there's no trace of it on tasting. Nanna tells me this is how they baked during the depression, when eggs were scarce and householders thrifty.

1 tablespoon apple cider vinegar
1 1/2 cups soymilk
2 cups self raising flour
1/2 teaspoon salt
1 cup sugar
1/2 cup of oil
1 teaspoon vanilla extract

Preheat oven 180 c

Mix vinegar and milk in a jug - the mixture will thicken and curdle.

Combine the dry ingredients.

Add the oil to the milk and vinegar mixture.

Add the wet ingredients to the dry and mix until smooth.

Fill each patty pan about half, and bake for 15 to 20 minutes or until lightly golden. Makes 24.