Editor’s note: This article was originally published March 27, 2013
We haven’t dyed any eggs yet in my house, but we’re still finding confetti in our hair and clothes from last night’s cascaron-filled Easter party.
Ahead of our favorite egg-centric holiday, we decided to revive the good old 50 eggs concept from “Cool Hand Luke” and come up with 50 ways to make eggs . In today’s food section, you’ll find them all , from hard-baked eggs from Alton Brown and Green Goddess Deviled Eggs (below) from cookbook author Kathy Casey to migas, huevos rancheros and eggs baked in avocados .
The Omelettry goes through 50 eggs every few minutes on a Saturday morning as they are whipping up their dozen or so kinds of omelets and the half a dozen standard egg preparations (over-easy, over-medium, over-hard, sunny side up, basted and scrambled). Co-owner Jesse Carpenter says that even though the 35-year-old restaurant has added dinner and lunch menus in the past year or so, breakfast is still 90 percent of their business day and night.
One kind of egg that you’re more likely to find at grandma’s house than any diner is the soft-boiled egg, served upright in a cup specifically designed for that purpose. Of the, oh, 10,000 eggs I’ve eaten in my lifetime, not a single one had been prepared and served this way, so I asked photo editor Nell Carroll to show me how to make them for the video on the top of this post .
What are your favorite ways to eat eggs? Any least-favorite preparations? Iexhausted my brain for ideas on how to use hard-boiled eggs left over from the Easter bunny, but do you have any favorite ways to use them up before they spoil?
Green Goddess Deviled Eggs
Tarragon’s anise notes and bright green personality bring an herbaceous attitude to these garden-fresh deviled eggs. For a truly classic Green Goddess flavor, replace the salt with 1 to 2 teaspoons of anchovy paste.
1 dozen hard-cooked eggs 1/2 ripe avocado 3 Tbsp. mayonnaise 2 Tbsp. sour cream 1 tsp. minced fresh garlic 1 Tbsp. chopped fresh tarragon 1/2 tsp. salt 24 fresh tarragon leaves Fresh-cracked black pepper
Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover and refrigerate.
In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, chopped tarragon and salt, and mix until smooth. (You also can do this using an electric mixer with a whip attachment.) Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a tarragon leaf and a grind of fresh cracked black pepper. Makes 24.
— From “ D’lish Deviled Eggs ” by Kathy Casey (Andrews McMeel, $14.99)