Eggs Are Having a Spring Moment. Here Are 5 Ways to Use Them

Eggs are one of those ingredients that never really go out of season — but spring is when they shine. Paired with fresh herbs, tender greens, and the first vegetables of the year, they become something lighter and brighter than the hearty egg dishes of winter.

These five recipes cover the full range: a fast weeknight dinner, an elegant no-fuss brunch, a classic salad worth making from scratch, a savory tart that works for any occasion, and a dessert that solves the raw egg problem once and for all.

The fastest thing on this list — and one of the most satisfying. Our spring omelette is filled with fresh seasonal vegetables: the kind of dinner that takes ten minutes and tastes like you actually tried. The key is a hot pan, cold eggs, and no overcooking.

Pro tip: Pull the omelette off the heat while the center still looks slightly underdone — it will finish cooking from residual heat and stay perfectly silky inside.

Individual eggs baked in ramekins with cream and herbs until the whites are just set and the yolk is still runny. Eggs en cocotte is the brunch dish that looks like it came from a French bistro and takes about fifteen minutes to make. Most Americans have never tried it. Everyone who does makes it again the following weekend.

Pro tip: Serve with good crusty bread for dipping — the yolk is the whole point.

The salad that does everything. Our Niçoise brings together soft-boiled eggs, tuna, green beans, olives, tomatoes, and potatoes dressed with a sharp vinaigrette — a full meal in a bowl and one of the best things you can make when the weather starts to turn. No cooking required beyond boiling the eggs and blanching the beans.

Pro tip: Use the best tuna you can find — packed in olive oil, not water. It makes a bigger difference here than in almost any other recipe.

A buttery pastry shell filled with eggs, cream, Parmigiano, and thinly sliced zucchini. This zucchini tart works as a starter, a light lunch, or a centerpiece for a spring dinner party — and it's one of those dishes that looks far more impressive than the effort involved. Make it the morning of and serve at room temperature.

Pro tip: Salt the zucchini slices and let them rest for ten minutes before using — it draws out excess moisture and keeps the filling from going watery.

Tiramisù goes spring. This strawberry version swaps the espresso-soaked ladyfingers for a fresh strawberry base and uses pasteurized eggs — so you get the creamy, airy mascarpone filling of the classic without any food safety concerns. It's no-bake, make-ahead, and the most seasonal dessert on this list.

Pro tip: Make it at least eight hours ahead — ideally overnight. The strawberries release their juices into the cream and the whole thing comes together into something much better than the sum of its parts.

Related: Strawberries Are Here. These 5 No-Bake Desserts Are Ready in Minutes / How To Soft Boil and Hard Boil Eggs Perfectly Every Time / This Is What Easter Lunch Looks Like in Italy