I love eggs in all manner. When I was young, my dad would soft boil eggs and we’d eat them together in egg cups. He showed me how to tap the top with the back of a spoon and peel back some of the shell to reveal the soft, jiggly insides. Then we’d sprinkle in some salt and pepper and eat them up. Those were fun times, the days before people watched their cholesterol levels and eggs became ‘bad’ food.
Recently, eggs have made sort of a comeback. There’s a crisp fried egg atop all kinds of foods. Poached egg tutorials are popular, as is the soft-centered eggs enjoyed with Ramen (boil them for 6.5 minute only!). The French omelet is something I mastered for an egg-cellent banh mi sandwich. A couple weeks ago, a book called All About Eggs released and is selling well.
This time of year, even though I don’t have kids to dye eggs with, I boil eggs. Easter is a great excuse to eat boiled eggs in all kinds of dishes. Aside from deviled eggs and egg salad sandwiches, and also the Vietnamese pork and eggs simmered in coconut juice, I also think of this Indian dish -– anda masala. It’s easy and comes together quickly, especially if you have boiled eggs sitting in the fridge (hint: what to do with leftover Easter eggs!). It's also just delicious.