Weekend Cook and Tell: Eggs Abound



Buying tips, techniques, and recipes, no matter how you like them.

Welcome to Weekend Cook and Tell. Every Wednesday we spread out the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

While searching for inspiration for this week's challenge it occurre to me that April is an eggy time of year. Hens begins laying, chocolate eggs fill Easter baskets, and eggs show up pretty much constantly throughout the duration of Passover. This symbol of springtime is the starting point for this week's challenge.

Lynne Char Bennett of the San Francisco Chronicle shared chefs' recipes for deviled eggs including a Japanese version with yuzu and wasabi oil, and ones topped with crisp oysters, tarragon and bacon. But deviled eggs are just the beginning—this week we want to hear about your favorite egg recipes. Whipped into meringues or folded into a perfect omelette, the egg works in sweets, savories, and everything in between. We'd love for you to share your fritatas, tortillas, soufflés, or any other egg-centric recipe from your kitchen.

Show us photos of your egg-ventions on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your eggiest recipes, ideas, and experiences next Wednesday.


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