By TODD GLASSCOCK
It's not hard to have an eggs-cellent Easter egg hunt.
Traditionally, you hard-boil a dozen or so eggs, dip them in a mixture of food color and vinegar, have someone go hide them, then grab your basket and hunt them.
But, what do you do with them when you find them?
If they're the hardboiled variety, you peel them and eat them. Or you can take those hardboiled eggs and create something perhaps a little more extravagant.
Food writer Michael Ruhlman, in his new book, “Egg: A Culinary Exploration of the World's Most Versatile Ingredient,” suggests multiple possibilities from egg salad with tarragon and chives to lemony deviled eggs.
If you don't have an Easter-egg hunt, but still crave eggs on Easter Sunday morning, or any morning or day for that matter, Ruhlman has plenty of egg recipes for what he calls in the book “a lens through which to view the entire craft of cooking.”
Eggs have multiple roles in cooking, he writes, whether as main dish or as a unifying ingredient in such dishes as his potato, onion and cheese fritatta, where the egg combines with these ingredients to make them whole.
Deviled eggs will be on the Easter menu at the home of Dana Price of Santo, who was buying fresh eggs at Wal-Mart in Mineral Wells Thursday.
“Everybody loves my deviled eggs,” she said.
While real eggs will be part of her family's Easter menu, her five grandchildren will probably hunt plastic eggs; the plastic eggs make less of a mess.
Easter, of course, is a time when you think of eggs, and the tradition of dyeing eggs stretches back thousands of years, historians say. Early Christians, in what is now present-day Iraq and Kuwait, stained eggs red as a symbol of the blood Christ shed at crucifixion.