300 Ways to Serve Eggs

Note: This edition of 300 Ways to Serve Eggs has been updated to include Metric equivalents.


Eggs have always been popular as food but it is only in recent years, since biochemists and nutritionists have presented us with the results of their careful and thorough research, that we are fully awake to the fact that eggs are an indispensable food. We know now, that they carry in their golden hearts every food element the human body needs and especially vitamin D which occurs so rarely in our everyday foods. Our only problem is to eat enough of them.


For the mother of growing children as well as for the hostess there is the need of acquiring enough really toothsome and attractive ways to serve eggs so that the total quantity is actually increased.


Many think of eggs entirely in terms of breakfast or possibly as a substitute for meat at luncheon. The least thorough paging through this book will prove to the alert homemaker that she may use eggs as the theme of any course from appetizers to dessert and add to those the between-meal beverages. Here she will find the simplest omelet or the most sophisticated soufflé and crêpes suzette, favorites of America and our friends on other continents, along with many new and delicious ways of serving them to add interest and delight to the family menu.