How to boil an egg:

Place cold eggs in a deep saucepan, cover with cold water, place over medium to high heat and bring to a boil. Once boiling, reduce heat a bit to keep at a rolling boil and boil eggs until desired doneness - we usually do 8-10 minutes for hard-boiled large eggs.  Remove from heat, peel eggs by running them under a stream of cold water and cracking the shell to peel it off. Enjoy warm with butter, salt and pepper - great with toast. Or cool and save for salads, etc.

Eggs may be the barometer of our cooking abilities and they've been known to break potential chefs and cooking show contestants.

Maybe we were just lucky growing-up as my grandmother raised chickens for their eggs (and well, sometimes dinner). They were wonderful, farm-raised eggs with almost orange, unctuous yolks and there were plenty of them.

While they get a bad rap occasionally for high cholesterol, eggs, in moderation are full of protein and vitamins A and D.

We all know about boiling eggs (see side bar), poaching eggs, frying and scrambling - but there are many other ways to enjoy this little edible bundle.

The basis for many a custard, pudding or batter, try one of these recipes we've been enjoying:


Basque Eggs
- a new, yet old, take on 'egg salad'


Spanish Tortilla
- this baked dish is like a frittata with potatoes


Crepes
- sweet and savory, keep these around for quick meals and desserts


Dutch Baby
- big, puffy and hot from the oven


Pot de Crèmes
- little chocolate cups of creamy custard, sigh


Avgolemono
- a Greek egg and lemon soup


Eggs en Cocotte
- individually baked eggs with endless possibilities


Shirred Eggs
- Sunny-side-up and you didn't have to preheat a skillet






Copyright 2008.