"With Americans feeling financially stretched due to the current state of the economy," a recent news release from the American Egg Board says, "many families are eating more meals at home in an effort to save money."

To encourage folks to eat more eggs, the clever trade association has even come up with a World Egg Day (Oct. 10) and some new recipes on its Web site for low-cost, high-protein, internationally inspired dishes that even kids will eat — or so they say.

To celebrate World Egg Day, Howard Helmer, who holds the Guiness record as World's Fastest Omelet Maker, offers the following tips for getting more flavorful mileage out of that carton of eggs.

* Rediscover the spice rack: Spice up everyday egg dishes like omelets, quiches, frittatas and more with curry for Indian spice, chile and cumin for Mexican or Southwestern heat, or ginger to experience Thai flavor.

* Give your fare an Asian flair: Add soy sauce, teriyaki sauce, duck sauce or ginger to infuse scrambled eggs with new flavors.

* Adios, niños: Send kids to school with an on-the-go Mexican-inspired breakfast by rolling scrambled eggs, black beans, salsa and low-fat cheese into a tortilla.

* Elevate your leftovers: Take leftovers to a new level by adding them to egg dishes like scrambled eggs, omelets, quiches and frittatas. Almost any food can be added to eggs — from last night's Asian stir fry to leftover taco fixings.



When Asian names are translated to English, sometimes there are several variations. The last title for this recipe means scrambled (bhorji) eggs (ande). In addition to the four names here, this dish is sometimes called Dak Bungalow, which means a traveler's rest house, or omelet — even though the eggs are actually scrambled.

Indians consider this traditional egg recipe comfort food. For the youngest taste buds, you might want to leave out the spices and chile.

EKOORI, EKURI, AKOORI OR ANDE KI BHORJI
(Serves 4)

1/2 cup finely chopped onion
1/2 teaspoon minced fresh ginger
1/4 teaspoon ground cumin
1 small tomato, chopped (1/2 cup)
1/2 to 1 small hot green chile, seeds and veins removed, minced
4 eggs
1 tablespoon chopped cilantro or parsley
Salt to taste, optional
Indian flat bread (chapatis) or whole-wheat tortillas, warmed
Chopped cilantro, optional

Evenly coat 10-inch nonstick omelet pan or skillet with spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Add onion, ginger and cumin. Stir-fry until onion is just softened, about 2 minutes. Add tomato and chile. Stir-fry 2 minutes longer.

In medium bowl, beat together eggs, 1 tablespoon cilantro and salt, if desired. Pour over vegetable mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Serve with bread. Garnish with cilantro, if desired.

Per serving (without additional salt, cilantro or flat bread): 85 calories, 5 gm total fat, 212 mg cholesterol, 76 mg sodium, 7 gm protein.

ARROZ CON HUEVOS
(Serves 2)

1 cup water
1/2 cup rice
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon salt, optional
1/2 cup chopped green pepper
2 tablespoons salsa or taco sauce
1/2 cup chopped tomato
2 eggs
2 tablespoons shredded reduced-fat Cheddar cheese

In medium saucepan, combine water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering.

About 10 minutes before rice is done, stir in pepper and salsa. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.

In saucepan or deep omelet pan or skillet, heat 2 to 3 inches of water to boiling. Reduce heat to keep water simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, slip eggs, one by one, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes.

With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any rough edges, if desired.

To serve, spoon 1 cup of the reserved rice mixture onto each of 2 plates. Top each with a poached egg. Sprinkle each egg with 1 tablespoon of cheese.

Per serving without salt and using salsa: 294 calories, 7 gm total fat, 218 mg cholesterol, 286 mg sodium, 44 gm carbohydrate.