Eggs Can Go With Anything Almost Anytime

The versatility of eggs makes them ideal for use in a variety of menus. They can add inexpensive high-protein texture to any menu, whether served as the main course, used as a garnish, in salads or as an ingredient in other food products.

Since eggs are a relatively bland food they can be combined with foods from all of the Basic Four Food Groups: meat, dairy products, fruits and vegetable and breads and cereals. Team eggs with any type of meat, poultry, fish or shellfish in tasty egg casseroles, quiches or souffles. Alternative meat products like dried peas, beans or nuts are also good egg teammates.

Select eggs that are clean, whole and uncracked and buy eggs that have been stored in refrigerated cases since eggs lose their quality faster at room temperature.

Refrigerate Immediately

After purchasing, immediately store them in their carton in the refrigerator. Eggs kept at room temperature will lose more quality in one day than they will in one week of refrigeration.

As a rule, most recipes are based on the large variety. Brown-shelled eggs have the same flavor, cooking characteristics and nutritive value as white-shelled eggs. (The shell color is determined by the breed of the hen.)

Kluski Noodles, a favorite food of Midwesterners, is a thick, dumpling-like Polish noodle, most often served as a side dish with meat, poultry or fish. To serve as an entree, stir the noodles into large curd cottage cheese laced with brown onions. They also make an ideal nest for chicken paprika or sauteed chicken livers and mushrooms.

In Cold Seafood Souffle, poached fish fillets team up with thyme, lemon juice and Sherry in a light and airy whipping cream and egg custard that when refrigerated overnight makes for pretty luncheon fare. Garnish this dish with chopped hard-cooked egg, parsley and lemon slices, if desired.

Rounding out our selection of egg entrees is Hash and Eggs, a breakfast eye-opener; a Mexican-inspired dish, Yucatan Egg Tortillas, made rich with the addition Jack cheese and whipping cream; Half-Hour Dinner and Garden Omelet. KLUSKI NOODLES

4 eggs

1 teaspoon salt

2 1/2 cups bread flour

1/2 cup butter

1/2 cup chopped onions

2 teaspoons poppy seeds

Break eggs into large mixing bowl. Add salt and beat until blended. Add 1 cup flour and beat well. Continue adding flour until mixture is very stiff and can no longer be mixed by hand or with mixer. Sprinkle remaining flour on cutting board and turn egg mixture out onto board.

Dust hands with flour and knead dough, incorporating flour from board. Keep kneading until all flour is incorporated and dough is very smooth and no longer sticks to board, about 10 minutes. Cover noodle dough with bowl and allow to sit at least 1 hour.

To form noodles, divide dough into quarters. Place 1 portion on floured surface, roll dough to 1/8-inch thickness or less and lightly dust with flour. Smooth flour into dough with hands, then roll dough, jellyroll fashion, into firm cylinder. Using sharp knife, cut roll into 1/8-inch-thick slices. Separate noodles and spread over counter or another board to keep from sticking together. Repeat with remaining dough. (Or, pasta may be rolled and cut with pasta machine.)

Noodles should be stored, covered, in refrigerator at this stage if not to be used immediately. To prepare, melt butter in small saucepan. Add onions and cook over high heat until onions become transparent. Stir in poppy seeds. Remove from heat and set aside.

Place noodles in large pot boiling salted water to which small amount oil or butter has been added to prevent foaming. After water returns to boil, stir noodles, then reduce heat to prevent boiling over and cook noodles until tender. Drain well and pour poppy seed mixture over noodles. Toss well and serve. Makes 6 servings.

PER SERVING: 404 calories; 11 gm protein; 44 gm carbohydrate; 20 gm fat; 585 mg sodium; 124 mg potassium. USRDA Protein 18% Riboflavin 20% Vitamin A 21% Niacin 15% Vitamin C 02% Calcium 04% Thiamine 27% Iron 14% COLD SEAFOOD SOUFFLE

1 pound boneless fish fillets

1 teaspoon thyme leaves, crushed

2 teaspoons salt

2 envelopes unflavored gelatin

1/4 cup Sherry

1/4 cup flour

2 tablespoons oil

1/4 teaspoon white pepper

1 1/2 cups milk

5 eggs, separated

2 tablespoons lemon juice

1 1/2 cups whipping cream

1 hard-cooked egg, chopped

Minced parsley

Fold long strip wax paper to form collar and secure with rubber band around top of 2-quart souffle dish. Set aside.

Place fish fillets in shallow pan with thyme and 1 teaspoon salt. Add enough water to cover. Cover pan and cook over low heat until fish flakes easily when tested with fork. Remove from pan, allow to cool and flake fish. Increase heat to high and reduce liquid in pan to about 1/4 cup. Set aside.

Soften gelatin in Sherry and 1/4 cup cold water. Combine flour, oil and pepper in saucepan. Stir until blended. Place pan over medium heat and gradually add milk. Cook, stirring constantly, until mixture thickens. Reduce heat and cook 2 minutes longer, stirring occasionally. Add softened gelatin and pan juices from fish. Beat in egg yolks, 1 at a time. Stir in lemon juice, remaining 1 teaspoon salt and flaked fish. Set aside to cool.

Beat egg whites in clean, oil-free bowl at high speed of electric mixer until stiff peaks form. Fold egg whites into fish mixture. Whip cream until stiff and fold into fish mixture. Spoon souffle into prepared dish. Refrigerate several hours or overnight before serving. To serve, remove wax paper collar and place souffle dish on serving plate. Sprinkle top with chopped egg and parsley. Makes 6 servings.

PER SERVING: 463 calories; 20 gm protein; 12 gm carbohydrate; 35 gm fat; 853 mg sodium; 421 mg potassium. USRDA Protein 31% Riboflavin 22% Vitamin A 33% Niacin 07% Vitamin C 08% Calcium 18% Thiamine 10% Iron 10% HASH AND EGGS

1 (15-ounce) can corned beef hash

3 tablespoons finely minced onion

1 1/2 tablespoons prepared mustard

8 eggs

2 (1-ounce) slices American cheese

Combine hash, onion and mustard in large skillet. Cook over medium heat, stirring occasionally, until lightly browned, about 4 minutes. With large spoon, make 8 indentations, about 2 inches in diameter, in hash mixture. Break and slip 1 egg into each indentation. Cover and cook until egg whites are almost set, about 10 to 15 minutes. Cut each cheese slice cornerwise into 4 triangles. Uncover eggs and arrange cheese in pinwheel fashion over eggs. Re-cover, remove from heat and let stand until whites are set and cheese is melted, about 2 to 3 minutes. Makes 8 servings.

PER SERVING: 211 calories; 13 gm protein; 7 gm carbohydrate; 14 gm fat; 474 mg sodium; 190 mg potassium. USRDA Protein 20% Riboflavin 13% Vitamin A 14% Niacin 06% Vitamin C 01% Calcium 09% Thiamine 04% Iron 14% YUCATAN EGG TORTILLAS

1 pound ripe tomatoes, peeled

1 jalapeno chile, roasted and peeled

2 cloves garlic

1/2 medium onion, finely chopped

Oil

2 teaspoons salt

2 cups raw pumpkin seeds

1 1/2 cups chicken broth

3 tablespoons lemon juice

1/2 cup green chiles, roasted and peeled

2 tablespoons chopped cilantro

2 cups whipping cream

16 corn tortillas

14 eggs

1/4 cup milk

1/3 cup chopped green onions

1/4 cup butter or margarine

1 cup shredded Jack cheese

Combine tomatoes, jalapeno and 1 clove garlic in food processor or blender container until pureed. Place in small bowl and set aside. Saute onion in 2 tablespoons hot oil until tender but not browned. Add pureed mixture and 1/2 teaspoon salt. Cook sauce over medium heat 8 minutes until reduced and thickened.

Process pumpkin seeds in blender until coarsely ground. Add chicken broth, lemon juice, remaining 1 clove garlic, green chiles, remaining 1 1/2 teaspoons salt and cilantro and process until well mixed. Add cream and process just until blended. Set aside.

Lightly fry tortillas in 1/2 cup hot oil until tender. Set aside.

Beat eggs, milk and green onions. Melt butter in large skillet, pour in eggs and cook over low heat, stirring occasionally, until eggs are barely set. Remove pan from heat.

To assemble, dip each tortilla in pumpkin seed sauce. Spoon 2 to 3 tablespoons scrambled egg mixture down center of each tortilla, top with cheese and 2 tablespoons pumpkin seed sauce. Roll to enclose filling and arrange, seam side down, in large baking dish. Pour remaining pumpkin seed sauce over tortillas and bake at 400 degrees 10 minutes or until mixture is heated through and sauce is lightly browned. Top with warmed tomato sauce and garnish with additional green onions, if desired. Serve immediately. Makes 8 servings.

PER SERVING: 959 calories; 32 gm protein; 40 gm carbohydrate; 78 gm fat; 1,088 mg sodium; 406 mg potassium. USRDA Protein 49% Riboflavin 31% Vitamin A 60% Niacin 12% Vitamin C 35% Calcium 37% Thiamine 21% Iron 49% HALF-HOUR DINNER

3/4 cup uncooked rice

1 (10 3/4-ounce) can condensed cream of celery soup

3/4 cup water

1 tablespoon butter

1 (10-ounce) package frozen peas, separated

1 (2- to 2 1/2-ounce) can sliced mushrooms, drained

6 eggs

1/2 cup shredded Swiss cheese

Combine rice, soup, water and butter in skillet. Cover and bring to boil. Reduce heat and simmer, covered, 5 minutes. Stir in peas and simmer, covered, 5 minutes longer. Stir in mushrooms.

Make 6 indentations in rice mixture with back of spoon. Break 1 egg into each indentation. Cover and continue cooking over low to medium heat until eggs are almost set, about 3 to 5 minutes. Sprinkle with cheese. Cover and cook until eggs reach desired degree of doneness, 5 to 7 minutes. Makes 3 servings.

Note: To separate peas in package, gently hit against counter.

PER SERVING: 582 calories; 28 gm protein; 59 gm carbohydrate; 25 gm fat; 1,218 mg sodium; 424 mg potassium. USRDA Protein 43% Riboflavin 35% Vitamin A 47% Niacin 23% Vitamin C 32% Calcium 30% Thiamine 42% Iron 37% GARDEN OMELET

1/4 cup chopped onion

1/4 cup butter

2 medium tomatoes, peeled and chopped

1 medium zucchini, sliced

1/4 cup chopped green pepper

2 tablespoons snipped parsley

1 1/2 teaspoons seasoned salt

4 eggs

1/4 cup water

1/2 teaspoon salt

Dash black pepper

Cook onion in 2 tablespoons butter over medium heat until tender but not brown, about 4 to 5 minutes. Stir in tomatoes, zucchini, green pepper, parsley and seasoned salt. Simmer, uncovered, about 5 minutes or until thick.

Meanwhile, mix eggs, water, salt and pepper with fork. Heat 1 tablespoon butter in omelet pan or 8-inch skillet until just hot enough to sizzle drop of water. Pour in about 1/2 cup egg mixture. Mixture should set at edges immediately. With spatula, carefully draw uncooked portions at edges toward center so uncooked portions flow to bottom. Tilt skillet as needed so that uncooked eggs flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy looking, spoon half of filling over half of omelet. With spatula fold in half or roll, turning out onto platter with quick flip of wrist. Keep warm. Repeat with remaining egg and vegetable mixtures. Makes 2 servings.

PER SERVING: 424 calories; 16 gm protein; 14 gm carbohydrate; 35 gm fat; 1,868 mg sodium; 686 mg potassium. USRDA Protein 25% Riboflavin 26% Vitamin A 78% Niacin 09% Vitamin C 128% Calcium 11% Thiamine 16% Iron 21%