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Tag: egg recipes

Spring has finally arrived.

I, for one, am overjoyed. Warm weather, spending time out of doors without a snow shovel or layers of excess clothing, backyard gatherings, and barbeques .. all of the things that make life great. About the only thing I do not look forward to is the inevitable yard work but the way I figure it that is where the industrious young enterprenuers in my neighborhood come in. I am all for helping a young business person especially if it gets me out of cutting the grass.

And .. on top of everything else .. Easter is just around the corner. Sunday, April 8. The day that the Easter Bunny makes his rounds and brings all of those wonderful, sweet treats to all of the good little boys and girls regardless of their age.

Easter is probably my favorite Spring day. It is a family day with great fun, great food, and some very colorful, very sweet treats. You have jelly beans, Peeps (gotta have my Peeps), Marshmallow eggs, malted milk balls, Chocolate Easter Bunnies (I, for one, will be very disappointed if I do not get a Chocolate Easter Bunny. The ears are such a delicacy.), and .. to top off the list .. Colorful, hand decorated Easter Eggs.

Easter Eggs go back a lot further than the Easter celebration. Decorated Eggs have been used in many societies and religions for centuries, usually in springtime rites or at the celebration of a new year. In all cases it seems they are used as a symbol of resurrection and new life. You can find a lot more information, history, and alternative decorating techniques by going to Wikipedia and searching for Easter Eggs.

What I want to do now is tell you how to cook the eggs to make a perfect Easter Egg.

As I am sure that you are aware, when you buy eggs at the grocery store they are super fresh. That is a wonderful thing most of the time, but, too-fresh eggs are extremely hard to peel when they are hard cooked. I am sure most of you have had the experience where the white of the eggs sticks to the shell or the egg just kind of falls apart when you try to peel it. I suggest that you let the eggs sit out and come to room temperature for a minimum of 24 hours. 48 hours would be even better. Then, place them in a sauce pan or stock pot [] depending on how many eggs you are cooking. Cover with cold water and bring to a gentle boil and cook for 15 to 20 minutes. Drain and immediately rinse under cold running water to stop the cooking process. Chill them completely before coloring and peeling.

Now that you know how to make easy-to-peel hard cooked eggs let tell you about a special treat called Crown Jewel Eggs. This is something that I found over twenty years ago in a recipe card index for international food and drinks that I got from Random House ( I think ) when I was very young and just starting out. I like to think of them as Easter Eggs for Adults because they are very colorful and make a great and tasty appetizer at those Family Easter gatherings. ( note: It is also pretty good for those summertime back yard BBQ’s. ) It is a very simple-to-prepare variation of Deviled Eggs. Even if you have never had caviar give these a try. The blended flavors of the caviar and eggs with the spice and herbs is truly an amazing treat.

Crown Jewel Eggs

  • 6 hard cooked eggs
  • 1/4 cup sour cream
  • 2 tablespoons minced onions
  • 1/4 teaspoon paprika .. Hungarian paprika is best. it has a little more flavor for my taste.
  • 1 teaspoon lemon juice
  • one 2 oz. jar of black caviar ( whitefish or lumpfish )
  • one 2 oz. jar of red caviar (salmon roe ) *note: You do not need expensive caviar for this. Obviously, better caviar would be great but there is inexpensive caviar available in most most grocery stores that are quite excellent. A brand called “Romanoff” comes to mind.
  • fresh parsley sprigs
  • lemon slices


Peel the eggs and slice in half lengthwise. Remove the yolks and put into a mixing bowl. Add sour cream, onion, paprika, and lemon juice. Use a fork and blend completely into a paste.

Spoon the mixture into the eggs halves. Top six halves with black caviar and 6 with red caviar. Arrange them on a serving plate and garnish with fresh parsley and lemon slices. Enjoy!

Now, I want to submit to you a Passover treat but, first, allow me to qualify this. While I am not of the Jewish faith and I do not celebrate passover except to the extent that I have a few friends that are and do. I have spent time with them during this celebration and have been served this dish and I think it is absolutely fantastic. I do not know if it is traditional but I do know what I like. This is both a tasty and easy to prepare appetizer.

Salmon Balls

  • one 16 oz.can salmon
  • one teaspoons. horse radish
  • one tablespoon lemon juice
  • 8 oz. cream cheese – softened
  • one small onion – minced


Blend all ingredients and shape into small balls. Place on snack cracker and garnish with parsley flakes and lemon pepper if desired. It is actually very good with the lemon pepper.

To all of you from me and my Family .. Have a Happy Easter and a great Passover celebration.

Cookware for Home Cooking


I raise my own organic free range heavy breed chickens and a few Bantams. I love my brown eggs ranging from extra small to extra-large. Every day is an egg day. I will save money in the long run by not buying eggs, having my own organic healthy foods and the entertainment my chickens provide for me. So what is the question?

Does anyone know how to cook scramble eggs, well here is the way!

  • 8 Eggs (or more for 4 people)
  • 2 tablespoons of butter
  • Salt and Pepper to taste
  • 10 inch iron frying pan or heavy frying pan is best
  • Use moderate heat only
  • Cook slowly and the process takes about 5 minutes


Crack you favorite eggs into medium size bowel. Using a whisk, blend your eggs with a little salt and pepper. Whisk eggs until blended not foaming. Add one tablespoon of butter to your moderately heated pan and it will melt quickly. Pour in the eggs. With a wooden spatula, scrape the eggs from the outer edges of the pan to the center slowly. Keep doing this as they cook and thicken. Sometimes if the cooking is too fast pick the pan up a few seconds to control the heat and cooking.

Just before the eggs get to the texture you like, take the pan off the stove and add a tablespoon of butter and salt and pepper to finish off the cooking and seasoning. The secret for cooking scramble eggs is to cook them slowly and the results are worth the wait. Serve immediately with two or three pieces of bacon with toast and blackberry jam. Yum, yum!

Cora U. Early has a web site This web site provides information building your own chicken coops, receipes, butchering chickens, free range chickens, vegetable gardens, flower gardens, funny chicken stories and the symbolic relationships between all the subjects.

I started raising chickens approximately 5 years ago. I lost my husband 6 years ago and started a new relationship 5 years ago. I told my fiancé I wanted to raise chickens and he said I quess I got to build you a chicken house. This is how it all started. I love chickens.


Omelets are justifiably a standing favorite for many families. The reasons become apparent after a mere bite or two. Because they’re so versatile, inexpensive, and easy to make, any who haven’t given them a try should make plans to do so. Why not this weekend?

First, grab the ingredients of choice. Of course, eggs are non-optional, but be sure to choose the highest quality, free-range, freshest ones available. For a hearty appetite, use two or three eggs per omelet. Add to this as few or as many other additions as desired.

Some suggestions are:

For Western Omelets–

Chopped onion, chopped green and red bell pepper, and fresh or cooked mushrooms, one to three tablespoons of each.

For Spanish Omelets–

Chopped onion-white or green scallion, canned chili peppers, chopped tomato, and tomato sauce for the top. Again, use up to a cup or more total ingredients, depending on taste.

Here are some other suggestions for omelet fillings:

Green or black olives, spinach-fresh or frozen, chopped cooked potatoes, jalapeno or chili peppers, chorizo sausage, ham, cooked bacon, or crumbled cooked breakfast sausage. And fresh herbs make a great complement, with favorites being parsley, basil, or cilantro.

Of course, many feel an omelet wouldn’t be complete without some cheese. Any kind will do. Ranging from mild American or Monterrey Jack, to sharp cheddar or swiss, to the crumble cheeses like feta or queso fresco, adding cheese to the filling or topping the omelet after it’s cooked, or both, can be just the right finishing touch.

It’s very important to gather and prepare all of the ingredients before beginning cooking, including sauteing any vegetables or meats as needed, since the cooking process itself is so short for omelets. Choose a rounded bottom pan, either a non-stick or very well-seasoned cast iron skillet, to ensure no sticking.

While there are different cooking styles for omelets, the tried-and-true method is to whisk the eggs vigorously, add a quarter cup of heavy cream per four eggs for the fluff factor, and salt and pepper to taste. Heat the pan to a medium or medium-high setting. Add two tablespoons of butter or olive oil to the hot pan, and immediately pour a one-serving portion of egg into the pan, about one cup. Allow the egg to set, about two to four minutes depending on pan size, add the prepared filling ingredients, and after another minute or two, fold one half over the other with a large flat spatula, into the shape of a half-moon. Lift the edge of the omelet to make sure the egg is not browning too much, and remove when done. Serve immediately with cheese, salsa, sliced avocado, additional crumbled bacon, or any other desired topping. Delicious!

For brunch or dinner options, other choices might be broccoli, cooked chicken, zucchini, or any other leftovers available. Omelets are an amazingly good way to serve inexpensive, healthy, hearty, delicious food for the family.

Sharie Orr is a freelance writer who enjoys sharing great tips on healthy living. For more information, visit: