This is a collection of egg recipes, some of which came from Italian friends, others that were inspired by recipes I read or of my own creation, and a few that were passed down through several generations of my Pennsylvania Dutch family. The egg is, quite possibly, the most versatile edible product known to man. It can be poached, fried, scrambled, pickled, made into different types of omelets or salads, hard cooked, eaten hot or cold and, of course, used in baking and many other preparations. Despite what we were told in the past, we now know that eggs are an excellent source of protein and relatively low in fat. I often make eggs when I want a light, vegetarian dinner. When eaten in moderation, eggs are a frugal and healthy choice, whether for breakfast, brunch, lunch, dinner or an occasional snack. When purchasing eggs, make certain none of the eggs are cracked, always check the "best by" date and, to be safe, use before that time. As for recipes that call for consuming raw eggs, if that is a concern for you or a family member, purchase pasteurized eggs, which are completely safe. I hope you will enjoy my recipes.

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