While you might get your fill of the chocolate egg variety this month — I’ll have mine with coconut, thanks — April is also the time to celebrate the versatility of fresh eggs.
“They’re filling, they have some fat, they’re a complete protein, and they’re so versatile,” she said. One egg contains 6 grams of protein and a variety of important nutrients such as vitamin B12, riboflavin, choline, biotin and selenium.
At the thought of using up a baker’s dozen hard-boiled eggs after Easter, there’s no need to groan for the revelers either. In fact, you don’t need to hard boil eggs before coloring them. This may not be ideal for someone hiding eggs for an Easter egg hunt. But for general use, dyed eggs work just as well as plain eggs in the following recipes and dishes.
Breakfast all day (and night)
No serious exploration of this ingredient’s versatility can begin without an appreciation of the egg breakfast sandwich. Whether it’s a bagel, crusty roll, English muffin, biscuit or tortilla, a simple scrambled or fried egg is a classic kick-starter for many a morning.
But there’s more to an egg than it does in a pan, and it’s okay to take it beyond breakfast, too. Treat yourself to a carte blanche to eat your favorite egg dishes any time of the day.
bake your eggs
For those who prefer scrambled eggs, the savory tart and quiche family ticks all the right boxes – with the bonus of baking them in a flaky edible container. Technically, the difference between a tart and a quiche is a matter of depth: tarts are baked in shallow pans, while quiches are of the deep dish variety.
But whatever you choose, a quiche or tart is an ideal way to get the most out of your fridge. Again, choose a combination of meat, veggies, and cheese, and use an egg custard mixed with cream or milk to tie it all together.
“I almost feel like the yolk and egg white are two different foods,” Steele said. With different flavors and textures, the yolks and whites can be used separately to add richness and texture to a variety of dishes.
(From a nutritional point of view, the egg white is mostly protein, while the yolk contains the essential nutrients, so eating both in some form is ideal.)
It’s easier to separate the yolks from the whites when the eggs are cold, and it’s easiest to do it with your hands. Crack the egg into a bowl, then scoop out the yolk and let the excess egg white run through your fingers.
After slurping on carbonara and spooning up crème brulée for dessert, you’re left with a few egg whites. Leave the virtuoso egg white omelettes for another day and do something more exciting.
“You can freeze egg whites or put them in the fridge if you’re going to use them up in about a day,” Steele said. My strategy for leftover egg whites is to freeze them individually in ice cube trays until needed, so I always have the exact amount a recipe calls for.
Casey Barber is a food writer, illustrator and photographer; the author of Pierogi Love: New Takes on an Old-World Comfort Food and Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats; and publisher of the Good website. Meal. stories.