Egg Season – Ideas

Spring is egg season.  There is a reason the Easter Bunny is carrying a basket of eggs.  And it is the time of year when one has extra eggs to color or dye.

 

 

 

My birthday is in March.   Ken makes me a souffle.

 

 

 

 

Most years I start with omelettes as we also have fresh spinach this time of year.  Then when we have a social event I make deviled eggs.  I follow Martha Stewart’s recipe.  I have tried many but like that one best.  Of course I substitute as needed.

 

I make my own mayonnaise and then make macaroons with the whites.

 

 

 

 

Then when we have goose eggs I branch out to custards.  And today I made rice pudding.  I use the recipe in General Mills Betty Crocker Cookbook for modern rice pudding as it uses cooked rice.  Usually I cut the sugar by at least half.

Comments are closed