TIP OF THE DAY: Easier Soft Boiled Eggs & Easter Breakfast

Some people have never had a hot, runny, seductive soft boiled egg. That’s because they’re such a pain to peel when hot that even most restaurants don’t offer them. Soft boiled eggs were popular in our family. Nana had a set of vintage silver-plated egg cups; Mom had ceramic cups. The eggs were served with…
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FOOD HOLIDAY: Celebrate World Egg Day With Something Different

[1] Try baked eggs in bell pepper halves (photo courtesy Foodie Crush | Go Bold With Butter). [2] Eggs Benedict on a croissant instead of the classic English Muffin (photo courtesy Peach Valley Cafe). [3] A fried egg sandwich, elevated with a whole grain seeded roll (photo courtesy National Pasteurized Eggs).   World Egg Day…
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TIP OF THE DAY: Frittata For Dinner

For breakfast, lunch or dinner, make a frittata (frizz-TA-ta). A frittata is an Italian-style omelet, set in the frying pan in the oven*—no folding required. We’ve been making them for years, because our omelets never looked neat enough and we had no patience to work on our technique. With an omelet, the filling ingredients are…
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TIP OF THE DAY: Use Egg Molds Or Cookie Cutters For Pancakes

Whether Dad likes pancakes or fried eggs for breakfast, make Father’s Day special: Shape his breakfast with egg/pancake molds. If you can’t pick up molds in time, you can use cookie cutters. Since they don’t have handles, you’ll need a spatula, kitchen tongs and dexterity to lift the cooked eggs.   HOW ELSE CAN YOU…
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TIP OF THE DAY: Soufflé Omelet With Balsamic Strawberries

For Sunday brunch, try your hand at a fluffy Soufflé Omelet. This recipe, adapted from one by the California Strawberry Commission, has a filling of balsamic strawberries. Serve it with a bubbly Mimosa (recipe below). RECIPE: SOUFFLE OMELET WITH BALSAMIC STRAWBERRIES Ingredients 1½ cups (about 8 ounces) fresh strawberries, stemmed and quartered 1 tablespoon chopped…
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