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n the Westword Food & Drink section, Reilly shares his thoughts regularly on the restaurant industry and looks into local, seasonal ingredients to enhance your home cooking with tips and recipes. We often think of eggs as a ubiquitous ingredient as commonplace as flour, butter and bread in our home kitchens. As avid home cooks, we re used to having them at our constant beck and call for all our baking needs and runny egg-yolk desires. In actuality, just like all agricultural products, eggs have a season, and it happens to be right now, as the days grow longer immediately following the vernal equinox.

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