Happy holidays, Easter bunnies. I know I should be wishing for sunshine and spring flowers, but today I prefer the showers. We have snow in London! It’s not sticking, but it’s pretty and magical when it falls.
In celebration of the holiday, I bring you a post entirely devoted to eggs, one of my all time favourite foods.
Wondering how to cook an egg? Here’s a few detailed instructions:
- Simply Recipes shows you how to make hard-boiled eggs
- Meanwhile, Culinate demystifies the poached egg in its pictorial guide
- Everyone should know hot to make scrambled eggs. But if you haven’t a clue, read how to make scrambled eggs at Mr. Breakfast
Now that you know how to cook eggs, how should you eat them?
How about from an egg cup made of pure white salt crystals?
Or make weird boiled egg shapes with Japanese egg molds…
Or how about my favorite? Poached eggs on toast!
My other favorite: egg in a frame!
Lots of people are feeling eggcellent this weekend. Heidi of 101 Cookbooks posts her favourite egg recipes, including Poached Eggs over Rice and the crepe-thin Skinny Omelet Meanwhile, Jul at Veggie Chic has some tasty looking veggie dishes for Easter.
I know it’s not eggs, but hot cross buns are delicious and smell really good while they’re toasting. Tim made some last year from a recipe in bread matters
I love those Japanese egg molds…so weird they’re actually something I use
MizFit is all about the egg beaters (substitute)
lots.
and lots.
every day.
tough to dye though
M.
Eggs in frames = my grandfather’s eggs in hats, the only thing I ever remember him cooking (usually my grandmother was in charge of the kitchen). Fond memories.
@MizFit – I used to live on egg white omelets. Used to? Today I had a 2-egg-white and 1-egg-yolk omelet (thank you Tim, your omelets kick ass). I feel kind of wasteful throwing out the yolks, but my silly paranoia always kicks in (as George said to Jerry at Reggie’s diner: “have a yolk, it won’t kill ya!”).
@Jul – Everybody seems to have their own version and name for this dish. I’ve heard “one-eyed jack”, “egg in a toast”, “hole-y toast” and “egg in a hole”. I always loved eating the little circle cut-out (pan-fried in butter, of course). Fond memories indeed.