Darina Allen on every cook’s best friend: Eggs
HOPEFULLY all those chocolate Easter eggs have been nibbled away by now, if not chop up the remainder and add it to a batch of chocolate chip cookies or scones with some hazelnuts.
You could even melt it down to make some chocolate sauces to drizzle over crêpes or ice cream. But in this column I am going to concentrate on eggs from happy lazy hens of the feathered kind.
