When you make your own mayo with duck eggs and you make your own sourdough bread, the sandwich game feels more high-stakes.
Breakfast sandwich today — pummelled some fresh basil into my mayo and generously slathered the lightly toasted bread. Added some salted tomatoes (salt them for 20 minutes before assembly and press out the juice with towel/paper), avocado, bacon, and a scrambled egg.
@Snarkysteff I've noticed you've been using duck eggs a lot lately. Why is that? Are they healthier or better tasting or ? I know nothing about duck eggs.
@Kelownagurl They have richer yolks. They sell them at my neighbourhood store, I just buy a dozen a month. I use them for baking, mayo, and making pasta. It's next-level for carbonara, but the yolk cooks faster than hen yolk so you have to be on your game with it. They're also much larger. The yolk weighs as much as a whole hen egg, if not more.
@Snarkysteff Oh wow, that's interesting.
I should add that while my food may seem a bit elaborate or decadent, I’ve been losing weight eating this way. It’s amazing how much you stop eating shitty snacks and stuff when you ramp up your cooking to make meals truly enjoyable. Satisfy yourself and it’s easier to eat better.
My weightloss is slow and steady, about 60 pounds in 2.5 years, but it’s through lifestyle changes, not dieting. I’m making sustainable choices that don’t feel like they’ll be hard to maintain forever.