Peeled colored eggs

Put peeled hardboiled eggs in the leftover liquid from pickled beets or dill or sweet pickles, and let them set in the refrigerator for a few days. Pink and pale green make a cool Easter dish! It also preserves the eggs so they will keep longer.

Potatoes and Eggs

Making potato salad for Easter? When you boil the potatoes, put in some eggs, too (in the shell!) The eggs will be done before the potatoes, so just fish them out. Saves on energy, water and dirty pans. If you don't buy commercial eggs, be sure they're washed thoroughly first.

Free meat for omelets or pizza

Save all the little bits of leftover sausage, bacon, or ham - even the tiniest - and keep it in the freezer. It doesn't matter if it's not all the same type (or even flavor) when you use it on a pizza or in an omelet. You can mix it into cornbread, too, and serve with beans or dried pea soup, but that's not as frugal as using it in the main course.

Poached Eggs

Don't have an egg poacher? There's a cheap (free!) and simple way to "make your own." Just use metal lids, upside down and buttered, in a pan of simmering water, to poach eggs. The water shouldn't be deep enough to come over the top of the lid. Test it first before adding the egg.

Scrambled eggs

Do you need to stretch a scrambled egg or two? Add crushed crackers before you cook them. It gives them a slightly different texture/taste that you can say you did on purpose, because it's good!