Comments on: The foods of Easter — Les plats de Pâques

By: Hard Boiled Eggs — Les oeufs durs by La Tartine Gourmande

Hard Boiled Eggs — Les oeufs durs by La Tartine Gourmande — Mon, 07 Apr 2008 03:17:42 +0000

[...] I picked to read, I thought about eggs a lot, and feeling easily carried away, I ended up cooking many egg recipes. Amongst them, I came up with the idea of these Dressed up marbled [...]

By: Béa

Béa — Tue, 25 Mar 2008 02:11:30 +0000

Many thanks to you all! I hope your Easter was good too. P. is better, Thank God!
So now we have to hope for the new season to continue settling in, haven’t we?

By: Zenchef

Zenchef — Tue, 25 Mar 2008 00:57:21 +0000

Oh la la… C’est jolie tout ca!

By: Rebecca

Rebecca — Mon, 24 Mar 2008 23:56:25 +0000

Wonderful photos-I made an asparagus and egg frittata it must be the order of the day!-your photos are so inspiring and this one was just pure printemps!

By: Mrs.W

Mrs.W — Mon, 24 Mar 2008 22:24:54 +0000

Bea, your photos are always a feast for the eyes. Those eggs are absolutely gorgeous–they capture the very idea of spring, to me.

By: Vanessa (CM)

Vanessa (CM) — Mon, 24 Mar 2008 22:23:34 +0000

Si jolis ces oeufs deguises en lapins! L’herbe me fait autant craquer en ce moment, meme si celle-ci est aussi verte toute l’annee Joyeuses Paques Bea!

By: michelle @ TNS

michelle @ TNS — Mon, 24 Mar 2008 17:39:55 +0000

i’m always impressed at people who can cut the tops off eggs like that. i’m pretty sure that if i ever tried, i’d be a physical threat both to myself and those around me.

By: Monique

Monique — Mon, 24 Mar 2008 14:57:19 +0000

Beautiful photo!

By: joey

joey — Mon, 24 Mar 2008 09:51:17 +0000

Oh Bea! This looks so enticing! I love eggs so a simple scrambled egg dish would definitely put a smile on my face I hope P is feeling better! And a belated Happy Easter to you both!

By: Lore

Lore — Mon, 24 Mar 2008 09:28:32 +0000

Hope P. is feeling better! I love scrambled eggs with asparagus and I make it often but I like to boil the asparagus a little bit, just enough to keep it tender though and add it to the eggs while in the skillet.