Egged on: Here’s what to do with Easter eggs

After all the fun of decorating, displaying and/or hunting comes some good eating…

Egged on: Here's what to do with Easter eggs 1
Egged on: Here's what to do with Easter eggs 2

 Egg lovers love Easter. After all the fun of decorating, displaying and/or hunting comes some good eating.

“Eggs are one of the most versatile proteins. You can do practically anything with them,” enthuses Allie Lyttle, chef at Lala’s in Ann Arbor.

Liquid gold

Save all that egg that you’ve blown out before decorating shells. Beat the yolks and whites until emulsified. To use them in recipes, figure on about 3¼ tablespoons of beaten egg per one large egg (which is what most recipes call for) or about one cup of beaten egg per five large eggs. Use your judgement as the egg volume can vary.

Uses: scrambled eggs; omelets; French toast; quiche; breakfast tacos, burritos and other breakfast sandwiches; migas; stratas; souffles; baked goods; fried rice; and for breading and batter coating.

Hard-boiled thrillers

Don’t just peel and eat, get creative with leftover hard boiled eggs.

Uses: deviled eggs; egg salad; salads (nicoise, chef’s, Maurice); Scotch eggs; sauce Gribiche, etc.

Trendy updates to a couple of standbys can add to your enjoyment.

Deviled eggs. Blend yolks with finely chopped avocado; lemon juice, truffle oil, Sriracha sauce, ancho chili powder, chimichurri, curry powder and/or aioli. Top with fresh herbs and/or a sprinkle of parmesan.

Egg salad. Add chopped bacon; chile crisp; roasted red peppers; feta crumbles; capers; tomatoes; pesto and/or fresh herbs.

The bottom line?

You can get by on chocolate eggs and chocolate bunnies for only so long (which won’t be long because you know you’re going to inhale that basket of goodies). So go for the variety that real Easter eggs offer.

Safety first

Hard-boiled Easter eggs

  • Wash hands before and after decorating eggs to reduce risk of salmonella exposure.
  • Don’t use eggs with cracked shells for Easter egg hunts.
  • To avoid contaminants, don’t eat eggs that have been hidden outdoors.
  • Total time for hiding and hunting eggs should not exceed two hours.
  • •Refrigerate decorated eggs in the coldest part of the refrigerator (not the door) until ready to use.
  • Display decorated eggs in bowls filled with ice to keep them cool.
  • Consume hard-boiled eggs within one week.

For blown-out eggs

  • Use only uncracked eggs that have been kept refrigerated.
  • To destroy surface bacteria, wash eggs in hot water, then rinse in a solution of one teaspoon chlorine bleach per half cup of water.
  • Refrigerate beaten eggs and use within two to four days, then cook thoroughly before eating.
  • Don’t freeze eggs in the shell. Freeze beaten eggs for up to one year.

For more information: Contact the USDA Meat and Poultry Hotline at 888-MPHOTLINE (888-674-5463). Or visit

Everybody, Duck! (And Goose)

Go big this Easter with duck and goose eggs. They offer a larger canvas, for decorating and contain more volume than chicken eggs. Nutrient and protein dense, they’re hearty in flavor.

“A duck egg is richer, more flavorful and “yolk-ier” than a chicken egg,” explains Whitmore Lake poultry farmer John Harnois. “The yolk is the larger portion of the egg and has a thicker consistency. Goose eggs are way richer, way more flavorful, and are way, way, yolkier. The yolk is a huge proportion of the egg. It’s thicker and is the consistency of cold Mrs. Butterworth’s syrup. The structure of the yolk protein of duck and goose eggs makes them ideal for baking.”

Duck and goose eggs shells are sturdier, which makes them easier to work with for decorating and more durable in terms of handling. They are noticeably harder to crack when cooking. They are also pricier than chicken eggs, and availability can be spotty, depending on how the laying is going and who’s selling what.

But this is one egg hunt that’s worthwhile any time of the year. These are just a few places where you can find them:

  • Ann Arbor Farmers Market —
  •  Harnois Farms, Whitmore Lake — email
  • Argus Farm Stop, Ann Arbor —
  • Farm Field Table, Ferndale and Grosse Pointe —
  • Pure Pastures, Dearborn and Plymouth —

Curried Eggs

3 tablespoons     butter

1    onion, coarsely chopped

1 teaspoon*   curry powder

1 tablespoon    all-purpose flour

1 cup   chicken or vegetable broth, warmed

½ cup   half & half or whipping cream, warmed

6    hard-boiled eggs, quartered

To taste,    lemon juice

½ teaspoon  salt

 Rice for serving

To taste,   paprika, for garnishing

To taste,    dill, for garnishing

Melt the butter in a medium skillet and saute the onion until it is soft and clear. Add the curry powder and flour and cook, stirring constantly for two minutes. Remove the pan from the heat and stir in the broth and half & half or cream until smooth. Return the pan to the heat and bring to a boil, then reduce heat and simmer for 10 minutes. The sauce should be smooth and slightly thickened. Add the quartered hard-boiled eggs to the sauce and stir. Cook until the eggs are just hot, but do not boil. Just before serving, add the salt and a squirt of lemon juice. Serve over hot, cooked rice, garnished with paprika and dill.

*Or more, to taste.

Adapted from “Fashionable Food” by Sylvia Lovecren.

Bread & Cheese Pudding

4 ounces   cubed stale bread, with crust

4   green onions, finely chopped

4 ounces  Double Gloucester or cheddar cheese, grated

12 ounces  whole milk

½ cup    beaten eggs (from about 3 extra-large)

1 teaspoon   Dijon mustard

Dash  of your favorite hot sauce

To taste   salt

To taste   pepper

4 strips    bacon, sliced, lengthwise into matchsticks

to taste  fresh parsley (optional)

Preheat the oven to 400 degrees.

Place the bread cubes in a shallow oven-proof dish and top with the green onions. Sprinkle the cheese over the bread and onions.

Beat the milk, eggs, mustard, hot sauce, salt and pepper together until thoroughly blended, then pour over the bread and let soak for 10 minutes. Distribute the bacon strips over the top. Bake until golden and crispy, about 45 minutes. Garnish with chopped fresh parsley and serve with fresh peas.

Adapted from “From the Heart of Devon: Countryside Garden to Kitchen,” by Merle Warner.

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