where did the egg and spoon race originated from
Egg-and-spoon race The earliest recorded usage in the Oxford English Dictionary is in an article of 8 September 1894 featured in The Daily News: "the gentlemen had a turn in the egg-and-spoon race, in which the competitors had to punt with one hand and balance an egg on a spoon with the other".[2] An earlier origin in colonial USA has been claimed.[3] Egg-and-spoon races formed part of village celebrations of the Diamond Jubilee of Queen Victoria in 1897, alongside the tug of war and blindfold wheelbarrow races.[4] A set of turned and stained wooden eggs and spoons designed for racing and dating to the 1920s forms part of the Good Time Gallery of the Museum of Childhood in the Victoria and Albert Museum, London.[5] It reached Canada by at least 1922, the first time it was mentioned in The Globe.[6] By the 1930s, the phenomenon of the parents' egg-and-spoon race was sufficiently well-established to be satirized in Punch.[2] Races were held among the staff of Trinity College, Cambridge until the 1950s.[7] Egg-and-spoon races were held as part of the celebrations for both the 1977 Silver Jubilee and 2012 Diamond Jubilee of Queen Elizabeth II.[8] In 2012, the British Council promoted the egg-and-spoon race as a suitable event for "English days", alongside the celebration of Charles Dickens and of the Victorian era.[9]
Egg wash An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together, such as empanadas or other en croute recipes. Egg wash can usually be made with 30 ml or two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash.[3] The part of the egg used and liquid added determines the finished look of the crust.[4]