When Chris was little, he drew a picture of a bunny in mid-flight, dropping colored eggs like a bombardier. I think of that picture every year when I am inundated with eggs after Easter.
Even with the kids grown, I continue to cook and color eggs for Easter – they make a beautiful table centerpiece. (And, truth be told, I love a few leftover eggs for breakfast the rest of the week.)
First step, of course, is to cook the eggs perfectly. For that we turn to Ben, our cooking newbie blogger, and his first post. Tip: if you haven’t bought your eggs yet, go out and get them now, because older eggs will peel better.
Next, here are some egg safety considerations from USDA. Remember that the witching hour for leaving Easter eggs unrefrigerated safely is two hours; after that all bets are off.
- Dyeing eggs: Dye hard-cooked eggs with food-safe coloring. Wash hands before handling eggs. Return dyed eggs to the refrigerator within two hours..
- Decorations: If you use colored eggs baked in Easter breads, serve the bread within two hours of baking or refrigerate and use within three to four days.
- Hunting eggs: Hide eggs in areas protected from dirt, moisture, pets and other sources of bacteria. Total hiding and hunting time shouldn’t exceed two hours. Found eggs must be washed, refrigerated and eaten within seven days of cooking. USDA doesn’t recommend eating hard-cooked eggs that have been lying on the ground, because they can pick up bacteria, especially if the shells are cracked, which could contaminate the egg inside.
Finally, what to do with all those eggs afterwards?
- Make a salad of arugula tossed with a vinaigrette, then garnished with halved eggs and Parmesan cheese shavings.
- Serve saucy Curried Eggs over rice with chutney and condiments.
- Dice eggs and add to a macaroni salad made with cooked and chilled macaroni, diced cooked ham, chopped celery, minced cornichons or other sour pickle, sliced pimento-stuffed olives and mayonnaise.
- Halve eggs and use as a garnish for ramen soup, fresh-made or instant.
- Make Stuffed Eggs with a selection of topping choices.
- Whip up Curried Caper/Olive Egg Salad to serve as a spread with toast points or as a dip for fresh vegetables.
- Serve halved eggs on a crudité platter with a selection of cut-up vegetables and a quick aioli dip made by mixing mayonnaise with pressed garlic and a squeeze of lemon juice.
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