(Photo courtesy of the American Egg Board)
When I was a kid, one of my favorite things to do was dye Easter eggs. My mom boiled a dozen eggs, and we set up a row of melamine coffee mugs and waited for her to mix the vinegar and cold water concoction.
Then we dropped the fizzy tablets in and watched the water turn vibrant hues of blue, orange, purple and red. That was followed by drawing patterns on the eggs—and always our own names so we’d know whose was whose—with a clear wax crayon. And then, with great concentration, we’d balance them on the copper holders and dip them in the dye cups.
Easter is right around the corner and while you may not want to dye eggs, they are good for you and an easy source of food for a Sunday brunch.
Eggs are nutritious and affordable. One egg has 75 calories or less, is low in saturated fat and is packed with protein, vitamins and minerals.
And, according to the Virginia Egg Council, a dozen eggs costs less than $2 and can provide the ingredients for as many as three meals for a family of four.
You can mix them up in omelets, serve them deviled as appetizers or turn them into egg salad sandwiches.
The following recipe from the American Egg Board would be a great addition to any spring gathering.
Mini Cheddar Cheese Quiche Bites
¼ to ½ cup panko or regular bread crumbs
⅓ cup half-and-half
¼ teaspoon salt
⅛ teaspoon pepper
1¼ cup shredded Cheddar cheese
Heat oven to 350°. Generously spray 24 mini-muffin cups with cooking spray. Pat ½ to 1 teaspoon bread crumbs in the bottom of each muffin cup. Tap muffin pan to lightly coat sides of each cup.
In a medium bowl, beat eggs, half-and-half, salt and pepper until blended. Add cheese, and mix well. Spoon about 1 tablespoon of the mixture into each muffin cup.
Bake until just set, about 12 to 15 minutes. Cool on a rack for 5 minutes, then loosen the quiches from the sides of the muffin cups with a thin knife. Remove and serve.