So it’s almost Easter. And what does a Jewish girl do around this springy time of year? She writes a post about eggs, the secular symbol of the holiday. (Alright, I could write a post about braised bunny, but how attractive of a picture is that?)

I should say that hard- boiled eggs and I have not always been the best of friends. In fact, some could say that I detested these little orbs of protein. To me, hard-boiled eggs smelled like sulfur, felt like rubber, and tasted like chalk. But times do change; I have learned the proper way to cook a hard-boiled egg– a way where the whites feel less like a rubber flip-flop, and the yolk have a creamy, not chalky texture. I won’t say that I am a complete convert, but an occasional eater…sure. Especially if the egg is interesting.

And these eggs were certainly interesting. I found the recipe in Country Living magazine, for an egg, peeled and steeped in turmeric, then drizzled with brown butter, and sprinkled with a bit of curry powder. Now anything made with brown butter is stellar in my book. So I knew that this dish, hard-boiled-egg-centric though it may be, couldn’t be all bad.

I boiled the eggs for 5 minutes, took them out of the hot water, stirring in some bright yellow turmeric. Peeling the orbs, I popped my naked eggs back into this turmeric-water, and let them steep for an additional 5 minutes. Upon completion, I removed the eggs from the turmeric-water. It was as if I dyed my very own set of Easter eggs, sans shell. The eggs were a sunny yellow, matching the creamy, not overcooked yolk almost exactly. A drizzle with some butter, a sprinkle with the spice, and a bit of salt, and I set them on plate, mounded high with a springtime salad. And I must admit, it made a better than fine lunch.