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Marilyn Hagerty, Forum News Service, Published March 28 2013

Marilyn Hagerty: Good eggs don’t float; they sink

GRAND FORKS - It doesn’t matter whether the shells are light or dark or whether the yolks are gold or yellow. What matters is whether the eggs you are boiling before Easter are fresh.

And you can figure that out by placing the eggs in a bowl of water. Those that float are showing signs of age and probably not usable. That is, unless you are just going to color them and then throw them out.

My idea of Easter is to decorate eggs for the fun of it on Good Friday. Or Saturday. Then when they have brightened the Easter holiday, they can be turned into deviled eggs.

Waste not. Want not.

Every year at Easter time, I bone up on eggs and egg shells by checking out the words of Betty Crocker and the "Joy of Cooking." Though Betty is long gone, her advice about eggs lingers on. Hard-cooked eggs take 18 to 20 minutes. Keep the water simmering, and turn the eggs several times to keep the yolks centered.

Then, when Easter is over and all that remains is green cellophane grass, you can make use of the eggs. That is, if they have been refrigerated.

You cut the eggs in half. Slip the yolks out and mash them with a fork. Mix in a half teaspoon of salt and dry mustard, a fourth teaspoon of pepper and about three tablespoons of salad dressing or vinegar or cream — just enough to moisten.

And there you have it. The story of the egg told once again during the season of Easter.