41.   Whisk eggs and season to taste.

42.   Whisk eggs until frothy, and pour into pan.

43.   Whisk eggs with buttermilk.

44.   Whisk the egg in a small bowl to blend.

45.   Whisk the egg into the cooled molasses mixture, then, using a spoon, stir the molasses mixture into the flour mixture until smooth.

46.   Whisk the eggs thoughtfully, bake the vanilla custard gently, and then fire up the torch and have some fun.

47.   Whisk the eggs with with the salt, nutmeg and truffle oil, if using.

48.   Whisk the eggs and egg yolk with the cheese and stir it into the bechamel sauce.

49.   Whisk the eggs and milk together, pour into the pan and cook, stirring regularly.

50.   Whisk the eggs in a large bowl until just blended.