Saturday, April 23, 2011



(It's very helpful, Dear Reader, if one has got a yard man with a flock of chickens. He can keep one's refrigerator stocked with fresh brown eggs.) If recently laid, tap each egg on the narrow end--to produce a fine crack--before immersing in a pan of water.

Bring water to a gentle boil for 12 to 15 minutes. Turn off the burner and let sit for 5 minutes.

Cool and peel.

Cut in half and empty yolks into a bowl.

Crumble the yolks using a large fork.

Separately refrigerate empty egg whites and crumbled yolks until Easter Sunday morning, as there are very few easy ways to protect Easter eggs and keep them angelically good if they've already got the devil in them!


1 comment:

Anonymous said...

that's funny Kathy...keeping the egg whites and yolks seperate until Easter morning.