We go through a lot of eggs at our house. My husband eats them every morning in sometimes large quantities, but this past week we purchased a few more than usual so we’d have extra to boil and maybe even decorate for Easter. The fridge was well stocked well I got a call from a friend yesterday morning who was moving out of town, saying she had some eggs for us. Ok, I never turn down food and figured what we don’t eat will surely be put to good use on base with the Marines. 
She must have been hiding a chicken coop in her back yard I didn’t know about because I now have 11 DOZEN eggs in our fridge. WHAT!?!!? What in the world am I going to do with all these eggs!?!?! Looks like breakfast for the entire Marine barracks is in order next week, but in the meantime I am getting creative with eggs this weekend.
Here are a few thoughts on cooking eggs and a recipe in case you need to use up those extra edible Easter decorations!
HARD BOILING EGGS:
Add a little white vinegar and a pinch of salt to the water when making hard boiled eggs (to keep them from cracking) and remember….put the eggs in first and cover with cool water – do not drop them into already hot water. For best results, do not actually BOIL them! Get the water just to the boiling point and then allow to cook in the hot water for 10-15 min. Rinse with cool water to stop the cooking process and keep them from getting rubbery!
POACHING EGGS:
This is an art that I have yet to perfect, but I did make some progress during my last venture. Bring a pot of water to just about boiling and again, add a few tsps of vinegar to the water to help the egg remain in tact. The trick is to vigorously stir the water before dropping in the egg which will lower the temperature and allow the egg to cook at the right pace. I use a soup ladle, cracke the egg into the ladle after stirring and slowly released the raw cracked egg into the center of the swirling water. I don’t know how this works, but it does and a few minutes later scoop out the perfectly poached egg with a straining spoon! Poached eggs have great flavor and are a healthier alternative to fried eggs, although best when covered with hollandaise sauce which definitely cancels out the healthy factor : )
the BEST DEVILED EGGS:
I used to hate deviled eggs growing up, but now making…and eating them is a treat! To make a dozen deviled eggs, hard boil 6 eggs, peel, slice lengthwise and scoop out the yolks into a bowl.
Mash the yolks with a fork and add appx:
2-3 Tbsp mayo,
1 Tbsp spicy brown mustard
1 Tsp brown sugar
mix together, and add more mayo/mustard to achieve desired taste and consistency. I love the sweet and spicy flavor that this gives and they are always a huge hit! For clean and easy assembly, put filling into a sandwich bag and trim off the bottom tip of the bag to pipe filling easily back into the egg center. Sprinkle with paprika and enjoy!
Now off to make omlettes, poached eggs w/ hollandaise sauce, deviled eggs (for everyone in the neighborhood), quiche (for all the Marines), and color them for Easter! What would you do with 11 dozen eggs?
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I now have a better system for documenting all my recipes, but unfortunately last Easter I did not! I can definitely round up recipes for any of these so if you’d like them just let me know! What do you have on the menu this Easter?
Karen Roush 