The Joplin Globe, Joplin, MO

On The Table

April 3, 2013

Amanda Stone: Holiday leftovers keep on giving

JOPLIN, Mo. — Except for forgotten decapitated chocolate bunnies, boiled eggs are my favorite Easter leftovers. They come in a rainbow of colors, unlike the boring old eggs from the rest of the year.

I've always liked boiled eggs, but I formed a real appreciation for them after watching "Cool Hand Luke." Forever handsome Paul Newman made 50 of those suckers slide down his gullet on a bet. My best friend and I had a dilapidated but loved second-floor apartment in the cool part of Kansas City where 20-somethings enjoy their easy, single lives while watching movies, such as "Cool Hand Luke," on Tuesday afternoons.

A seemingly stray cat climbed up to our balcony during the movie. We instantly decided it was fate; we would take him in and name him Luke. Several vet bills later, that unappreciative cat left us. I'm left with memories of carefree afternoons and a fondness for boiled eggs.

I'm of the firm belief that happy chickens make happy eggs. A farm-fresh egg is noticeably different than its distant store-bought cousin. The yolk is thicker and much darker. A person could scramble one whole egg with two or three egg whites, and no one would know that you've cut their fat intake in half. The color is remarkable. So, buy your eggs from the farmers market if you can. It's worth the extra quarter or two. All you need to do is watch a food documentary or read a tell-all book about where our food comes from in order to want to buy eggs straight from the farm. It comes down to knowing where your food is coming from.

Dying Easter eggs is becoming a thing of the past. Plastic eggs can be filled with treats and used repeatedly. No mess. I see the appeal. But dyed Easter eggs hold such a fond place in my memory. I remember my poor grandparents desperately searching for the source of that putrid smell after every rainy Easter where my cousins and I were forced to bring the hunt inside.

If you still have Easter eggs in your fridge, make use of them. I can't imagine being sick of deviled eggs or egg salad, but if that's the case, just eat the whites. You can feasibly eat as many as you like. They're an excellent low-fat protein source. Be sure to mash a box of tofu into your egg salad; it goes unnoticed and doubles your recipe. You can freeze yolks for later use in rich salad dressings or crumble them up and feed them to the birds. Although a bit cannibalistic, birds love to eat crumbled egg yolks.

I could eat leftovers until they're gone. But I understand if you need to change it up a bit from ham sandwiches and deviled eggs. Chop up the chocolate and freeze it for cookies or fondue later. Try these recipes for your Easter abundance, whether it be eggs, ham or candy.


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