Many years ago working as I Chef I was making Crème Patissiere. I got a bowl cracked sixty (yes 60)added cornflour and the whole lot frothed up over the side of the bowl, over the table ..... strange I thought, cleaned up the mess and started again, this time watched by 6 or 7 other chefs. Cracked 60 eggs added the cornflour .... the whole thing started to froth up violently over the bowl, over the table ...... bloody strange.

OK, third time lucky, cracked 60 eggs ...... it was then I noticed I'd been using baking powder instead of cornflour !!