Commercials have described it as the "incredible edible egg." And for once the hype was not off the mark.

Here is a little trivia for you. The hat that a chef wears is called a toque. They date back to the 16th century when most trades had a representative hat. The height of the toque is related to your rank in the kitchen. Every toque has exactly 100 folds. Each fold represents a different way to cook an egg! Start naming......... now!

For more information about eggs, see below.
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Eggstra! Eggstra!  Read all about the Wonderful Incredible Egg!

Eggs are inexpensive, full of proteins and quick to fix. An egg can be an omelet or scrambled, sunny-side, over easy, poached, hard or soft boiled.

I remember being in Berne, Switzerland for a marvelous breakfast. The Swiss take time very seriously and their morning buffet table proved it.  There were little egg cookers that could individually time your soft boiled egg.  After experimenting, I decided that a six minute egg is my favorite, the egg whites are solid and the yolk is thickened.  But FYI, here are results of the three, four and five minute egg.   Three minutes renders a thickened egg white closest to the shell (thin albumen) but the egg white closest to the yolk (thick albumen) is clear and liquid.  A four minute egg’s thin albumen will be fully solidified and the thick albumen will be semi-solid.  Five minutes will make both albumens solid. Now toast some bread, cut strips and dip.
Keep boiling the egg for about twelve minutes and it will become hard boiled. Then immediately plunge it into cold water.  When the egg has cooled, roll it on a hard surface or in your palms.  Do not bang the egg too harshly or you will damage the white underneath. When removing the shell, try to catch the skin and peel away all the cracked shell and rinse.
If you halve your egg and the yolk is way off center, next time store your egg for one week on its side, not on its end, crazy huh? And speaking crazy, let’s devil the egg.  Deviled egg recipes differ as much as there are Grandmoms.  Ingredients vary.  Mayo or sour cream with relish, black olives, green olives, pimentos, onions, celery.  But my favorite ingredients are the hot choices, cayenne pepper, Tabasco sauce, mustard, horseradish, wasabi, anything with a kick.  Its taste should say its name “devil” and should keep your party guests on their toes.
And how could we celebrate Easter without decorating and dyeing eggs. Did you know you could dye eggs using natural foods and spices?  Blueberries, cherries, red cabbage, spinach, coffee, chili powder and other vibrant foods can be boiled extracting their colors.  Add some white vinegar and dip the hard boiled eggs in the cooled natural dye.  The finish on the eggs is dull but you can gloss them up with vegetable oil.
Be a kid again and go hide some eggs!

Some of my fondest memories of Easter are my kids putting on war paint before the “hunt” and battling it out to find the most eggs to fill their baskets. We had hunts in the rain, in the snow, down the shore, in cemeteries, on our lawn with family, with neighborhood kids. And in this economy, eggs are a best buy.  A dozen eggs cost less than two dollars, so there is no excuse not to egg it up this Easter.  Buy a couple dozen and make this Easter an eggsellent day!