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I’m into the season of eggs! I have been blowing eggs to be used for decorating Slovak Easter eggs, with symbols for the Easter season, drawn with hot wax on the egg. If you’re interested in seeing how this is done, I’ll be doing an egg demonstration at Brink’s Market Saturday, April 3, from 10 a.m. until 2 p.m. Come and say hello.

I don’t know about you, but I’ve been ready for spring for weeks even though we’re only a couple weeks into the “bud bursting” time of the year. People often ask what I do with all the yolks and whites when I blow the eggs. I should tell you the way I blow eggs is very sanitary. Instead of using my own hot air, I use a baster bulb to get the egg out. Come by on Saturday and I’ll show you how easily it is done.

No doubt you’ve guessed that today’s column is about eggs. Some people wouldn’t think of cooking with brown eggs but the reason the shell is brown is because they come from a Rhode Island Red Hen. There is absolutely no difference (that I can tell anyway) between the taste of a brown egg and a white egg. There are also some eggs that I use that are light green or light blue and these eggs come from the Aracauna breed of chicken. I will say that these eggs are smaller than the white and brown eggs. An egg is an egg is an egg!

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Easter is just 10 days away and if you’re planning your day of celebration, you might want to consider serving a brunch. If you’re looking for a low-carb dish, this will work. Make it the night before and when you come home from church, just pop it in the oven for 20 minutes.

DO-AHEAD BRUNCH EGGS

4 T. butter or margarine, divided

3 T. flour

3/4 t. salt

1-1/2 c. evaporated milk

1/2 c. water

1-1/2 c. shredded cheddar cheese

1-4 oz. can mushrooms, drained

1/4 c. minced onion

12 eggs, beaten

1 c. fresh bread crumbs, tossed with 2-3 T. melted margarine or butter

Melt 2 T. butter in medium saucepan; blend in flour and salt. Gradually stir in milk and water. Cook over medium heat, stirring until thick and it just comes to a boil.

Take off heat and add cheese, stirring until melted. Cover and set aside.

Melt 2 T. butter in large skillet. Saute onions and mushrooms 2-3 minutes. Add eggs and cook over medium heat until eggs are set. Fold eggs into cheese sauce.

Pour into sprayed or buttered 9x13 baking dish. Sprinkle bread crumbs over top. Cover and refrigerate overnight or 6-8 hours.

Bake at 350 degrees, uncovered, for 20 minutes. Serves 6.

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I know there are many of you who use an egg substitute, like Egg Beaters. You know, you can make your own and here’s how to do it.

EGG SUBSTITUTE

6 egg whites

1/4 c. nonfat dry milk

1 T. vegetable oil

4 drops yellow food color (If you want it to look like real eggs.)

Combine all ingredients in a bowl and beat until smooth. Store in a covered container up to one week. Use 1/4 c. mixture for one whole egg.

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Now for you who use egg substitute, a delicious omelet.

LOW CHOLESTEROL

VEGETABLE OMELET

1/3 c. sliced zucchini

1/3 c. red bell pepper

1/3 c. green bell pepper

1/4 c. fresh broccoli florets

1 t. Italian seasoning

1 c. egg substitute (You may use Egg Beaters if you prefer.)

Spray an 8-inch skillet with cooking spray. Over medium heat saute first six ingredients until tender, stirring constantly.

Remove veggies from skillet to a bowl; keep warm.

Pour 1/2 c. egg mixture into same skillet sprayed again with spray. Cook, lifting edges to allow the uncooked portion to flow underneath. When almost set, spoon half of veggie mixture into the center of the omelet. Fold the two halves over the veggies. Slide onto a serving plate. Repeat with remaining ingredients for a second omelet. Makes 2 servings.

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This dessert is as light and fresh-tasting as the first daffodils of spring. Not that I eat daffodils, but this is a springtime treat you’re sure to enjoy.

DAFFODIL CAKE

1 c. sifted cake flour

3/4 c. sugar

1-1/2 c. egg whites (about 12)

1/2 c. sugar

1/2 t. salt

1 t. cream of tartar

1/2 t. vanilla extract

1/2 c. egg yolks (about 6)

1 t. orange extract

Sift flour and the 3/4 c. sugar together four times.

In a glass bowl, beat egg whites, salt and cream of tartar until soft peaks form. Add remaining 1/2 c. sugar to whites, salt and cream of tartar until soft peaks form. Add remaining 1/2 c. sugar to whites 2 T. at a time, beating well after each addition until whites are stiff but not dry. Carefully fold in dry ingredients.

Divide batter in half. To one half add vanilla.

In a small bowl, beat yolks until very thick and lemon colored. To the second half of the batter, fold in yolks and orange extract.

Spoon yellow and white batter alternately into ungreased 10-inch tube pan. Bake at 350 degrees for 50 minutes. Invert pan to cook cake before removing from pan. Serves 10-12.

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Thought for the day: Every evening I turn my worries over to God because He’s going to be up all night anyway!

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