While you might be getting your fill of the chocolate egg variety this month — I’ll take mine filled with coconut, thanks — April is also the time to celebrate the versatility of fresh eggs.
“They fill you up, they have some fat in them, they’re a complete protein, and they’re so versatile,” she said. One egg contains 6 grams of protein and a host of crucial nutrients such as vitamin B12, riboflavin, choline, biotin and selenium.
There’s no need to groan at the thought of using up a baker’s dozen of hard-boiled eggs after Easter for those who celebrate either. In fact, you don’t need to hard-boil eggs before dyeing them. This might not be ideal for anyone hiding eggs for an Easter egg hunt. But for general use, dyed eggs work just as well as au naturel eggs in the following recipes and dishes.
Breakfast all day (and night)
No serious examination of this ingredient’s versatility can begin without an appreciation of the egg breakfast sandwich. Whether it’s on 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 do with an egg beyond the skillet, and it’s OK to take it beyond breakfast, too. Give yourself carte blanche to eat your favorite egg-centric dishes any time of day.
Bake your eggs
For those who prefer a more scrambled egg, the savory tart and quiche family is where it’s at — with a 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 whichever you choose, a quiche or a tart is an ideal opportunity to make the most of what’s in your fridge. Again, pick a combination of meats, vegetables and cheeses and use an egg custard blended with cream or milk to hold it all together.
“I almost feel like the egg yolk and the egg white are two separate foods,” Steele said. With different flavors and textures, the yolk and white can be used separately to add richness and structure to a variety of dishes.
(From a nutritional perspective, the egg white is mostly all protein, while the yolk contains the essential nutrients, so it’s ideal to eat both in some form.)
It’s easier to separate yolks from whites when eggs are cold, and the simplest way is to do it with your hands. Crack the egg into a bowl, then scoop out the yolk and let the excess whites run through your fingers.
Once you’ve slurped down carbonara and spooned up crème brulée for dessert, you’ll have a few leftover egg whites. Leave the virtuous egg white omelets for another day and make something a bit more exciting.
“You can freeze egg whites or put them in the refrigerator if you’re going to use them in a day or so,” Steele said. My strategy for leftover egg whites is to freeze them individually in ice cube trays until needed, so I’ll always have the exact amount called for in a recipe.
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 editor of the website Good. Food. Stories.