As sure as eggs is eggs

At last Saturday's #ConfinedCookalong, I needed one egg yolk for my pastry. I asked the oracle what to do with one spare egg white. There were some fine suggestions:

• Liz: Brush it on a pastry case
• Katie: Add it to pancake batter
• Melinda: Use it raw for #ConfinedCocktails
  
• Ruth: Whip up a tiny meringue
  
• Francesca: Make frittata

I was very taken by Ruth's suggestion - and doubly so when Stefanie shared a recipe for microwaved meringues - but I didn't have the necessary 300g of icing sugar for the not-so-tiny meringues. In these times, going out just to buy icing sugar would be a bit decadent, so the meringue experiment will have to wait for another day.

What I actually did was something of a travesty of Francesca's suggestion. We had another whole egg that needed using up, so last night I scrambled it with the spare white.

After my parents first bought a microwave many years ago, they made scrambled eggs in the microwave. I never do this if I'm eating them hot because they tend to end up overcooked. But it's fine if you plan to eat them cold in a sandwich. As soon as the egg was cooked, I stirred in a good splodge of mayonnaise and a little black pepper.

My fantasy alternative career as a food photographer slips ever further from my grasp.

One of the small pleasure of enforced working from home is being able to make sandwiches for lunch and eat them straightaway. So today I made up my sandwiches with the egg mayonnaise and some mixed salad leaves.

I scoffed them whilst reading about all the delicious things that Kate has made recently. I have serious food envy. That is all.

Simple sandwiches