Mary Rapoport at the Virginia Egg Council sent me the recipes from the three local bakers who are eligible to compete in the chiffon cake contest this weekend. She also sent this picture, which looks heavenly to me. I am just dreaming of a light, moist cake topped with fresh fruit and whipped cream.

Recipes are posted after the jump. If you try your hand at making any, or all, of these recipes, post a comment and let us know how it turned out.

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News of the weird from the BBC: an unidentified chicken in Cornwall, England has laid an egg that is four times the size of a normal chicken egg.

The egg, which was found at Julie and David Hewitt’s farm, weighs 8 ounces and measures 8 inches in circumference.

If this is for real, then one of the Hewitts’ 30,000 chickens has been working overtime. The couple told the BBC that they aren’t sure which one of their chickens actually laid the egg. No comment on how one would go about determining that….is one chicken walking funny?

Oh wait, I said NO COMMENT. Sorry.

This does make me think, however, about my recent infatuation with farm fresh eggs. I’m pretty sure that as long as I can get my hands on country eggs, I’ll never buy grocery store eggs again.

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It’s another one of those National Food Days. Except this one makes a whole lot of sense: It’s National Egg Salad Week! What else are you going to do with all those leftover hard-boiled eggs you dyed for Easter?

When I was a kid, I got a hard-boiled egg in my lunch every day for a week after Easter. And I dutifully peeled it, sprinkled salt on it and ate it along with my sandwich. But I’ll bet it would’ve been a whole lot tastier blended with mayonnaise and salt and papper.

Better yet, why not spice up your salad a little bit with curry powder or horseradish? I’ve attached three egg salad recipes below the jump. One is for old-fashioned egg salad, one for curried egg salad and one for bacon-horseradish egg salad.

How do you jazz up your egg salad?

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When I see a Nestle recipe card in the mail, my pulse always quickens just slightly. I know I’m no chocoholic, but their recipes are almost always worth the walk to the mailbox.
It was one of Nestle’s cards, after all, that taught me how to make Chocolate-Stuffed Strawberries. Now that’s a recipe that always wows friends and family.
This time, the Nestle folks offer up a recipe for a very unusual chocolate tart that is infused with the heady scent of rosemary. If you aren’t that adventurous, you may substitute fresh mint.
I’m betting it’s probably delicious either way.

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