Found a new use for our growing Egg mountain !!
Home Made Allioli, I tried several recipes that said you had to drizzle oil into the Egg, Salt and Garlic puree whilst blending, every time I tried it it either split or tasted crap, then I found this Video on Youtube 
http://www.youtube.com/watch?v=iguDyQ1Vdm0

Use Girasol (Sunflower Oil) instead of olive oil as Olive oil has too strong a taste!!

I can now make great tasting Alioli in 1 minute flat, it never splits and it tastes great, for extra taste a teaspoon full of lemon juice adds a bit of zing, or if I add a squirt of Sweet chili dipping sauce I get Garlic Marie Rose sauce for prawns Yum Yum!!

Much better than Shop Bought Allioli, Tastier and with no additives it keeps in the fridge for about a week

Sorry i meant our own extra virgin first pressing olive oil which is great on salads but too strong for Allioli

If you buy the cheapest and lightest colour olive oil from the supermarket then thats got less flavour and is great for Allioli

Like a virgin....touched for the very first time...ooh, oooh, la, la ,la, !!!!!

that would be a shame!!! I have heard there may be some good treatment for  your little condition too, but no doubt you are quite happy to leave things as they are!