Just making an egg souffle. Pretty simple recipe. Separate eggs into whites and yellow. Whip whites until foamy and thick. Add the yellows back. Cook over medium-low heat. Fold in half and serve. Best if you have a non-stick pan.
Monday, August 11, 2025
ABOUT US
Welcome to the curated chaos of curiosity and creativity—brought to you by Edel Alon: maker, thinker, and hands-on problem-solver. This blog is part journal, part resource hub, and entirely dedicated to the art of doing. From culinary experiments and car tinkering to tech deep dives and DIY builds, you'll find stories, guides, reviews, and reflections designed to inspire, inform, and occasionally make you laugh (or at least raise an eyebrow). It's a celebration of learning by doing—with a few detours along the way.