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"The clouds have finally begun to part over dreary NY, revealing spring (at last!) and my mind turns to...eggs. Not just a symbol of Easter, but of the very essence of springtime itself (i.e. fertility and rebirth), eggs just happen to be one of my favorite foods. Few other ingredients are as deliciously versatile, but let&amp;#039;s look beyond the simple scramble or obvious omelette. Here are my top 5 ways to eat eggs. How many have you tried? 1) Baked: Want to wow your guests with a fancy brunch dish with an even fancier name? Try baked eggs or oeufs en cocotte. They&amp;#039;re basically just an egg cracked (without breaking yolk) into a buttered ramekin with a dash of cream and baked in the oven at 375\u00B0F for 15 minutes or until desired doneness. Serve with toast points. To jazz them up, try these trusty flavor combinations:   Chopped ham and a sprinkle of gruyere cheese   Sauteed mushrooms and a garnish of green onions   Caramelized onions and goat cheese at the bottom of the ramekin  Also try eggs roasted. &amp;quot;Hogwash! You can&amp;#039;t roast eggs!,&amp;quot; you say? Think again. 2) On Top of Rice: Sure you&amp;#039;ve had eggs scrambled into fried rice, but have you ever had a fried egg on top of rice next to, let&amp;#039;s say, Thai basil chicken? The combination is not only classic (a typical lunch for office workers in Bangkok), but mind blowingly delicious. The soft, creamy yolk mingles with the rice and tempers the heat of the spicy chicken. Ah, bliss... 3) In Soup: Eggs are a quick and easy way to not only thicken a soup, but to add some quick, inexpensive protein.   When I think of egg soup, I think less of Chinese egg drop soup and more of the delectable Greek version with chicken, rice, and a hint of bright lemony flavor, avgolemono. Depending on my mood, I might also consider making an Italian straciatella soup. Want something more substantial on a cool day? Try breaking an egg into a steaming hot bowl of ramen and letting it poach in the broth or slipping in a peeled medium boiled one. Either way, you&amp;#039;ll be glad you tried it. 4) In a Dip: My host-mother in Florence taught me how to make a phenomenal dip based on an Italian dish called vitello tonnato, tuna sauce poured over thinly sliced cutlets of veal (don&amp;#039;t knock it till you&amp;#039;ve tried it). In a food processor, puree one hard boiled egg, 1 (5-oz.) can tuna packed in olive oil, 2 anchovies, 1/2 sm. clove garlic, 3 Tbsp. lemon juice, 2 Tbsp. fat free Greek yogurt (can sub. 2 Tbsp. low fat mayo), 1/4 tsp. salt, and 1/8 tsp. black pepper until smooth. Refrigerate at least 1 hour. Smear on a crusty, chewy baguette and try to stop yourself from eating the entire bowl. 5) Matzo Brei: Whether you enjoy it savory or sweet, matzo brei is a tasty dish that needn&amp;#039;t be reserved for Passover. Think of it as scrambled eggs with a chewy surprise stirred in. Although every family has its own matzo brei traditions, try this basic Food Network recipe. To make it sweeter add a sprinkle of cinnamon sugar. Aside from the suggested maple syrup, you can also serve it with a variety of toppings such as sour cream, honey, ketchup, or even salsa.  Incredibly edible indeed. If you love not only eating eggs, but decorating them for Easter, check out some innovative ways to decorate eggs here. And for the perfect hard boiled egg, watch our how-to video.      "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22498/tasty-ways-to-eat-eggs/>