This week we are taking advantage of the huge efforts of egg-laying chickens. As of yesterday (Thursday) I have used 1.5 dozen eggs to prepare: the egg for the Seder plate, a sponge cake, cookies, Passover rolls, lemon squares, and matzo ball mix. Plus one of our Seder guests is a vegetarian, so I’m adding 0.5 dozen hard boiled eggs to our table, since she can’t eat the fish or chicken soup.
My son is not a big fan of matzo or any Passover food, really. I asked him what he would eat for breakfast during Passover, and he said “eggs.” Scrambled, that is.
Today I went to the store to get more Passover staples: 2 dozen eggs and 3 pounds of onions.
We have not dyed any eggs for Easter eggs. The plastic, colored eggs with candy inside are starting to look more appealing, just for variety’s sake.