Eggs fit into festive Easter, Passover meals

  • Eggs have long been associated with spring and spring holidays.

    Eggs have long been associated with spring and spring holidays. Deb Lindsey/The Washington Post

  • "The Perfect Egg" by Teri Lyn Fisher and Jenny Park (Ten Speed Press, 2015)

    "The Perfect Egg" by Teri Lyn Fisher and Jenny Park (Ten Speed Press, 2015)

  • Garlic and Green Onion Noodle Kugel can be made two days before you plan to serve it. Remove from the refrigerator and let stand at room temperature 30 minutes before it goes into the oven.

    Garlic and Green Onion Noodle Kugel can be made two days before you plan to serve it. Remove from the refrigerator and let stand at room temperature 30 minutes before it goes into the oven. Courtesy of Teri Lyn Fisher

 
By Deborah Pankey
Daily Herald Food Editor
dpankey@dailyherald.com
Updated 4/1/2015 12:27 PM

For centuries, eggs have been associated with spring.

I never quite understood why; it's not like eggs are as seasonal as asparagus or fiddle head ferns.

 

Still eggs have made a place for themselves in spring menus, especially spring holiday menus.

For some, eggs are a symbol of new life as the earth reawakens in the spring. From a Christian point of view, eggs are linked to Jesus' resurrection. In Judaism, a roasted, hard-cooked egg is part of the traditional Passover Seder plate and, as a symbol of mourning, represents the sadness from the destruction of the Temple, says Sandy Nissenberg of Buffalo Grove. Yet, at the same time, eggs mean rebirth, renewal and rejuvenation, she adds.

"An abundance of eggs are eaten during the Passover holiday. They are used in numerous dishes, including matzo balls, kugels, fried matzo (also called matzo brie), flourless cakes and cookies, macaroons and other desserts," says Nissenberg, a mom and registered dietitian.

Nissenberg says matzo brie -- augmented with spinach, mushrooms and cheese or sometimes bananas (see her recipe at dailyherald.com/lifestyle.food) -- makes an appearance on her family's table some time during the holiday, which begins at sundown Friday.

In their book, "The Perfect Egg" (Ten Speed Press, 2015), Teri Lyn Fisher and Jenny Park share more than 100 recipes that showcase eggs at breakfast, lunch, dinner, dessert and snack time. Many of them would make delicious additions to the holiday table, regardless of what you're celebrating.

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Among them are Chocolate-Orange Souffle, an airy citrus-kissed treat, and Garlic and Green Onion Kugel.

The book also includes nine riffs on deviled eggs (and another nine versions of egg salad). Buffalo Ranch Deviled Eggs, for example, blend creamy dressing with a splash of winged heat.

Nissenberg points out another nice thing about spring eggs: "Since so many eggs are used in the springtime, you can easily find them on sale."

"Buy them in bulk, if you like, or from a big-box store so you have plenty to go around," she says. "Make eggs, omelets, fried matzo (matzo brie), or even hard-cooked eggs for breakfast. Try egg salads for lunch. And, bring on the kugels for dinner. So easy to use, so economical ... so accessible and, of course, everyone loves them!"

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