Egg overload? Has it set in by now, with Easter around the corner? Well, we love eggs and couldn't resist dropping in a few more recipes here to help you find just the right ones to make this weekend.
There's colored Easter eggs for grownups, like Ann's Pickled Red Beet Eggs and the marbled Tea Eggs we wrote about earlier this week.
There's deviled eggs in a dizzying array of forms and varieties - ones with capers and tarragon, with wasabi, curry, radishes, chives and thyme, and sour cream, lemon and herbs.
I just made the sour cream, lemon and herb recipe and it came out great! It's a nice variation from the traditional deviled egg.
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I fell in love with soft boiled eggs and toast soldiers when I was studying abroad in West Australia, but I haven't been brave enough to try them since then. Partly because I don't have an egg cup, but mostly because I'm just not sure how to get them right....I know to bring the egg to room temperature, but then what do I do? And how to I get the top off so I can get my soldiers in there?
view Sarah G's profile