In between lunches where you really make an effort, make a few like this to maintain sanity.

Dulcie and Sarah from Two Tarts show us how to make colorful, naturally dyed eggs -- which means you can safely enjoy your bounty after dominating this year's Easter egg hunt.

Never make a rubbery egg again.

Tom fancies himself French, and makes Poule au Pot for dinner.

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

We've been all about eggs this week -- frying them every which way, cracking them any way we can -- so we decided to tackle our favorite egg preparations for our weekly group post.

The answers were a little surprising! As Kristen pointed out, egg preferences are really solidified in childhood -- so if your parents favored soft-boiled eggs, chances are that you do, too. Pretty Proustian, huh? And then of course we had a couple of all-around egg-loving abstainers.

What's your favorite way to eat eggs?