Easter is hopping our way, and this is the time of year when you think about eggs. You color them, hide them and of course cook with them! We don't want you to hunt for the perfect way to make a boiled egg. So in this House Works, we turned to Chef Judy for some "egg"-stra advice on boiling an egg and making a souffle for brunch.

Click on the video to see the story. The recipes are listed below.

The Perfect Hard Boiled Egg

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat to just to boiling. Reduce heat to simmer..

Simmer 12 minutes for large eggs 15 minutes for extra large.

Cool completely under cold running water or in bowl of ice water, then refrigerate.

Omelet

Serve 1 double for 2

1 whole egg
2 egg whites
2 tablespoons water
1/8 teaspoon sea salt
1/8 teaspoon white pepper
1 teaspoon butter

1. Whip all ingredients, except butter together.

2. In 7 to 10-inch omelet pan or skillet over medium-high heat, melt 1 teaspoon butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges.

3. With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Tilt pan and move cooked portions, as necessary.

4. When top is thickened and no visible liquid egg remains (this is the point you would add any filling), using a pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate.

To make a puffy omelet, separately whip for egg whites and fold them into beaten egg yokes, add fresh herbs, chopped spinach and cheese, place in a 325 degree oven for 10 min.

Notes: A simple omelet can sometimes be just the thing. The secret is to cook eggs slowly so they stay tender. You can fill with fresh herbs, vegetables, meats, cheese or simply enjoy plain.

Per Serving 142 Calories; 9g Fat (57.5% calories from fat); 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 222mg Cholesterol; 454mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Fat.

For more food information and recipes go to chefjudy.net