Maybe it’s the egg cooking class that I just took at the Institute of Culinary Education, or Easter on its way, or the delicious eggs I’m able to get from a coworker’s chickens, but eggs have been on my mind lately. I’ve been cooking with them in endless ways…among them, favorites include poaching them gently in tomato sauce (“in purgatory”) and eating with garlic-rubbed crostini, gently scrambling them with cold butter and a wooden spoon over a double-boiler like the French do, or frying them sunny-side-up and placing over sauteed greens. I’m a woman possessed, which explains why I’m loving the latest post at Mess In the Kitchen, as it features a recipe for a riff on Scotch eggs. This recipe doesn’t include sausage; in its place, a vegetarian beet burger mixture is wrapped outside of a soft-boiled egg and fried. The results are a little lighter and much brighter. Vegetarian or not, I’d take a delicious little package like that any day.