The markets are filled with eggs - teal, tender blue, pewter, tan - and I can't resist their new-laid beauty. Each time I crack one open I'm stunned, all over again, by the flash of that bright marigold yolk. You can scramble them, of course, or fry them, boil them, bake them into cakes. You can whip them into souffles. But the eggs of spring deserve a starring role, and I can't think of a better one than this.
Eggs: Not Over, But Easy
Eggs: Not Over, But Easy
Eggs: Not Over, But Easy
The markets are filled with eggs - teal, tender blue, pewter, tan - and I can't resist their new-laid beauty. Each time I crack one open I'm stunned, all over again, by the flash of that bright marigold yolk. You can scramble them, of course, or fry them, boil them, bake them into cakes. You can whip them into souffles. But the eggs of spring deserve a starring role, and I can't think of a better one than this.