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The custard has a similar problem – it just has too much egg and vanilla flavour of its own.
We're not talking about your aunt drinking a little too much egg nog once a year and giggling half the night.
Eggy bread, the name sometimes used for the UK equivalent of French toast, clearly lays out the problem: too much egg, not enough of a sugar overdose.
1. Elf stayed up too late texting a fellow elf (lesson learned: no texting after 8 p.m .. 2. Elf binge-watched Breaking Bad on Netflix and fell asleep after 3 a.m. 3. Elf drank too much egg nog and didn't want to get a FWUI (flying while under the influence).
No doubt you over did it on the booze over the holidays, and maybe you had one of those alcohol-induced blackouts because you drank too much egg nog and woke up on the living room floor with your family staring down at you sorrowfully shaking their heads.
Too much egg, for instance, can turn breadcrumbs mushy.
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So basically we all panicked, bought too much eggs and bread, and gave ourselves a day off.
"There were a lot of cooks in that kitchen trying to make it work but adding way too much eggs to the pudding," she said of the experience.
They demand surgical precision in the mixing and sifting of ground almonds and superfine sugar and the beating (not too much) of egg whites, preferably ones that have been left to age for a few days in the refrigerator (or at room temperature, if you're hard core).
Much of what follows involves fancy ingredients foisted on one another, as in monkfish liver topped with sea urchin topped with salmon roe, a blandly rich-on-rich-on-rich little tower rising from a pool of chile yuzu sauce thickened with (too much) quail egg.
However he does think the print should have been more varied in size, it's too much "fried egg on the boob".
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com