The ingredient: eggs
Spring means eggs—it’s the time when hens naturally get down to the business of laying them. The egg is also historically associated with both Easter (the end of Lent means a return to luxuries like eggs and meat) and Passover (eggs are a traditional part of the Seder plate). Over the years, uniquely egg-centric dishes have been created to celebrate the season, ranging from a Russian cheesecake called paskha to ciambella, an Italian braided bread with whole eggs baked into it.
Because of their chemical structure, eggs are widely used in cooking to emulsify, thicken, stabilize and enrich. Our three egg recipes will take you from Matzo Brei
, a traditional Jewish dish, to a creative use of hard-boiled eggs in Green Beans Polonaise
and a delectable Skillet Soufflé with Strawberries
. Incredible? Maybe. Delicious? Definitely.
Savory Matzo Brei
Green Beans Polonaise
Skillet Soufflé with Strawberries
Did you know?
- Eggs are rich in vitamin A, bone-strengthening vitamin D and the carotenoids lutein and zeaxanthin—believed to be important for eye health.
- Though eggs have gotten a bad rap for their cholesterol content, it’s now known that saturated and trans fats have a more harmful impact on blood cholesterol levels than the cholesterol we get from food (though you still have to watch your cholesterol intake).
- Fresh eggs will keep in the refrigerator on a shelf (where it’s cooler than the rack on the door) for up to five weeks. And store them in their original carton so that they don’t absorb strong odors in the fridge.
- Unsure if an egg is cooked or raw? Spin it like a top. A smooth spin means it’s cooked, while a wobbly spin, caused by the yolk moving about unevenly, means that the egg is raw.