12015-12-04T09:36:36-08:00Uffda That's A Lot of Dough! (Pictures and Tips in the Baking Process)14plain2015-12-08T15:39:58-08:00 One of the most important lessons we learned while making Fattigman is that it is in fact possible to use the wrong eggs. Marie and I purchased jumbo-sized eggs- a key mistake, but yet, it created quite the fun and interesting experience. As can be seen, it took a lot of work to get the dough to the consistency we needed it to be. When this recipe was made years ago, many families used eggs from their own chickens. Those eggs were smaller, so the use of jumbo eggs required some tweaking to the recipe. When rolling out the dough, it is important to make sure it is kept thin, but remember you will have to cut and shape the dough, so keep it at a workable thickness.
When you cut the dough, first start by making several horizontal strips. Afterwards, the dough can be cut into a diagonal pattern.
Most importantly, have fun and don't be afraid to mess up. Sometimes, it makes for the best stories. :)
