Well, my chickens have slowed down a tad, thank goodness as I don't see most of my customers from school since school is out. I have a recipe that uses lots of eggs and lots of milk good for me esp. later when I am getting milk. Traditonal Tres Leche Cake 1 cup white sugar 5 egg yolks 5 egg whites 1/3 cup milk 1 teaspoon vanilla extract 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 pint heavy whipping cream # Preheat oven to 350 degrees F (175 degrees C). # Butter and flour bottom of a 9 inch springform pan. # Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. # Stir in milk, vanilla, flour and baking powder. # In a small bowl, beat egg whites until soft peaks form. # Gradually add remaining 1/4 cup sugar. # Beat until firm but not dry. # Fold egg whites into yolk mixture. # Pour into prepared pan. # Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. # Allow to cool 10 minutes. # Loosen edge of cake with knife before removing side of pan. # Cool cake completely; place on a deep serving plate. # Use a two prong meat fork or cake tester to pierce surface of cake. # Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. # Discard 1 cup of the measured milk mixture or cover and refrigerate. # Pour remaining milk mixture over cake slowly until absorbed. I generally am lazy and dont separate the eggs and beat the egg whites seperately, and mine tasted like and had a texture like the restraunts where I first experience this fab desert. It is comfort food all the way. I use a bundt pan and loosen sides then put it back to absorb the milk in fridge over night instead of puting it in a serving plate right away.I also add small chopped pecan peices to the batter and they seem to go to the line the bottom of pan but works nicely since bottome will be top when serving. Delish-- you have to try! ***Tip for those who would rather go the even easier rout, there are Tres Leche cake mixes out there. I tried one yesterday and it was very good. I still made the milk syrup myself and didn't use their syrup mix, but hubby was in love all over again! Cake mix is small so you could probably double it to fill a large bundt pan.

Just gently scratch them off - they're tough! Sherry

Have you ever noticed that fresh eggs make lousy hard boiled eggs? I wonder if this method would work for freshy eggs...thanks for sharing, I'll have to try it soon.

Hi Connie, You can dispose of the eggs any way you choose. There's really no wrong way as long as you get rid of them. You can squish them right there on the leaf, although I wouldn't do this if I weren't wearing disposable latex gloves. You can carry a bowl of soapy water out to the garden with you and scrape the eggs off the leaf and into the bowl using your fingernail, a dull butter knife, the edge of a trowel, etc. Even after they've been dumped into the soapy water, I'd pour them down the drain or flush them down just to ensure they don't hatch somewhere and make their way to the garden. You can remove the whole leaf if you want, put it into a tightly sealed bag and put it into the trash. You can tear off just the portion of the leaf that has the eggs on it, put it into a bag, seal it and throw it away. The main thing is to get rid of them and to get rid of them in such a way that they can't hatch somewhere....like in a trash can or whatever....and make their way to your garden. Dawn