Extra Eggs

Whisking the wet ingredients.

This morning, I took three eggs out of the carton to get them to room temperature about an hour before we baked.

Ari and I made the dough for our Friday night challah this morning. One of his stuffies, Barkey Tucker, helped us.

Everything was going along fine until it was time for me to clean up. That’s when I noticed three eggs sitting on a spoon rest. Two egg yolks and one egg are used in the challah. How did these eggs get there? How were they still on the counter if I had the cracked shells in my hand?

I had gone down to the basement to grab a challah mix. Perhaps Ari entered the fridge and took out three new ones instead of one additional egg for the egg wash. But when I asked him, this is what transpired:

Where on earth did these new eggs come from?

I felt the eggs on the spoon rest when I put them back in the carton. They were warmer than the eggs in the carton.

After Ari’s (and Barkey Tucker’s) denial, I wondered aloud, “Could it be that there were nine eggs in the carton this morning, I laid out three before we ate breakfast, forgot about them, and added three new eggs from the fridge? Do you think I forgot about the eggs I had placed on the counter?”

“Maybe…” Ari replied.

“And you promise you didn’t put the extra three eggs on the spoon rest?

Ari said, “I promise.”

“I need more coffee,” I replied with a chuckle.

Challah is supposed to be braided. Since I make gluten-free challah, I use a silicone mold to shape the dough since it’s sticky. This is our finished raisin challah for Shabbat.

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