Almost 100 ways to cook an (Easter) egg

As a professional chef I am often asked why some chefs wear those “silly white hats.” Silly or not, the toque represents the professionalism of the time honored chefs uniform distinguishing a chef’s rank as the height of the toque increases.

Little known to those outside the kitchen is that a toque contains 100 folds and culinary legend has it that those folds represent 100 ways to cook an egg. Most chefs these days opt for different forms of headwear in their kitchens for a variety of reasons. Personally at 5-foot-2 inches tall, wearing a 13-inch tall white hat for my day-to-day duties becomes some what of a burden in a busy kitchen, not to mention it defeats my own opinion of myself looking powerful and professional!

With Easter Sunday upon us, the price of eggs has gone up a bit as families across the country take some time to share in the holiday tradition of coloring Easter eggs. Once the Easter Bunny has hopped around and hidden the uniquely decorated eggs, we all share a few laughs during the Easter egg hunt as the youngsters scramble to seek the prized possessions.

And then…’ve got a whole lot of hard boiled eggs you don’t know what to do with.

Eggs are a great source of protein and they have 13 essential vitamins and minerals.

So think twice before you ditch the leftover Easter eggs and hop on back to your kitchen to create some quick simple and delicious meals with this time-honored classic.

Jump start your holiday weekend plans with a bit of inspiration as I tip my toque to you with not quite 100 ways to use those gorgeous Easter Eggs!

Jalapeno Deviled – the classic deviled eggs with fresh chopped jalapenos

Not so Southern Potato Salad – diced Potatoes, Eggs, Dijon Mustard, Celery with Salt, Pepper and Tumeric

Balsamic Brined – brine the Egg in Balsamic Vinegar and Water for four days, slice and serve with an Antipasti Salad

Primavera Pasta – Egg Noodles with Peas, Carrots, Onions and sliced Eggs with Parmesan Cream sauce

Simply Chopped – great topper for Salads, Fish and Soups

Whip It – chop the Eggs add a bit of Mustard, Salt and Pepper and whip until creamy

Scalloped Potatoes Egg – layered casserole with Cream, Onions and Cheddar Cheese

Meatballs – add diced Eggs to your favorite Meatball recipe

Green Bean Vidalia Onion Salad – with sliced Eggs and Mustard Vinaigrette

BLEggT – Classic Bacon Lettuce and Tomato topped with sliced Egg

Bruschetta – Tomatoes, Onions, Basil and chopped Eggs blended with herbs and Olive Oil on crusty Bread

Dip It – chopped eggs with Feta, Yogurt, fresh Mint, Salt Pepper

Panini – sliced Peppers, Olives, Tomatoes and Eggs

Lox Bagels – smoked Salmon, Bagels, Capers and chopped Red Onion and Eggs

Flatbread – topped with sliced Tomatoes, Mozzarella, Eggs drizzled with Olive Oil and fresh Oregano

Chicken Salad – diced Chicken and Eggs, sliced Grapes and Almonds with Tarragon

Curried Egg Salad – add Curry Powder to your favorite Egg salad recipe

Arugula Aioli Sandwich – sliced Eggs with Parmesan Garlic Aioli and Arugula

Chicken Lettuce Wraps – diced Chicken, Eggs and Onions tossed in Citrus Vinaigrette served in Iceberg Leaf

Shaved Brussel Sprout Salad – with sliced Eggs, chopped Bacon and Green Onions

Pork Fried Rice – with chopped Eggs, Broccoli, Mushrooms and Carrots

Spinach Salad – with Goat Cheese, sliced Eggs, crispy Bacon and Mustard Vinaigrette

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