The temperature in the Guangdong region is quite high, and eggs don't keep well.
Even though there's a refrigerator to store them, keeping them too long isn't ideal after all.
As a result, the one hundred free-range eggs delivered by Ning Anping were completely used up by Lu Qingqing in less than a week.
Boiled eggs, fried eggs, scrambled eggs, steamed eggs, poached eggs in chicken noodle soup, the occasional egg tart or egg waffles, or tiger skin eggs shared with her in-laws and husband.
By the time she finally remembered to save a few eggs from the kitchen to bake a birthday cake for Fu Yisheng, there wasn't a single one left.
"Finished so fast?" she exclaimed.
Qin Wanyang chuckled helplessly: "It's just a hundred eggs for four people to eat. Did you think they'd last forever? Anyway, we're not exactly short on eggs in this house. Yisheng's birthday cake can be made by the pastry chef. You're about to give birth—stop tiring yourself out."
