Egg

_(Tamago Toji Udon) Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

Editor's note: The recipe below is excerpted from Eggs by Michel Roux. To read more about the book, click here.

Editor's note: The recipe below is excerpted from Eggs by Michel Roux. To read more about the book, click here. For optimum flavor, use the meat from a freshly cooked live crab.

Uova Ripiene di Tonno Recipes are some of my favorite souvenirs of memorable dining experiences. Whenever I make these eggs, for example, I am reminded of the first time I ate them at Belvedere, a favorite restaurant in La Morra in Piedmont. The owner told me what was in them, and at home I experimented with the proportions of the ingredients to get the flavor I remembered.

Improv: Instead of smoked salmon, try this with a generous dollop of caviar on the eggs, or top them with smoked trout or whitefish.

If you use canned truffles and plan to serve these omelets with the mesclun salad with truffle vinaigrette , be sure to save any juice for the dressing.

Whole-wheat pancakes are as tasty as the buttermilk kind. They also offer extra fiber, which will keep you feeling so full that you'll need only a light lunch.

An egg breakfast was once dubbed heart-stopping, but we now know that the egg's cholesterol needn't be a liability. Experts say one a day is OK, and its protein can keep you full until lunch. This burro — too big on satisfaction to be called a burrito — partners eggs with another protein player: lean machaca, a beef filling borrowed from Mexican ranchers. Adapted from A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison (William Morrow), this dish will give you the energy to wrangle presents for even the toughest-to-buy-for relative.

Round out your breakfast: Add half a small whole-grain bagel, 1 cup plain nonfat yogurt and 1/2 cup orange juice.

Sunday breakfast. From Miraval Resort & Spa in Catalina, Arizona. Egg-white omelettes don't have to taste like quilt batting. Chefs at Miraval whip up a fluffy, veggie-heavy number. Their secret? A dollop of lowfat cream cheese, which improves the texture and adds a rich taste.

A protein-and-veggie-packed omelette alternative Eggs get the fancy treatment with this frittata, adapted from Mollie Katzen's Sunlight Café (Hyperion), the latest by the Moosewood Cookbook author. The dish easily feeds a crowd, and because it uses egg whites in place of some yolks, fat content stays within a healthy range. Self added lean turkey bacon for flavor, but it's worth a gobble with or without the meat.

A heart-healthy quickie dinner Oh, those Italians — always watching out for you with their heart-protecting Mediterranean diet. Even their egg dishes are healthy! Check out this frittata from The Mediterranean Heart Diet (Fisher Books). It's an omelette that has hardly any butter or fat but tastes absolutely scrumptious. And it's filling, too. Best of all, this dinner-worthy meal can be whipped up quickly any night of the week.

Cardamom-scented whipped cream tops a light, crisp meringue in this pretty paean to the season's fresh berries.

This take on curried deviled eggs has a more authentic Indian flavor, thanks to the inclusion of mango chutney and garam masala (an aromatic spice blend used in South Asian cooking).

Marsha and John Antonelli of Whittier, California, write: "We recently had lunch at Bistro Jeanty, in Yountville, California, where the ham, leek, and three-cheese quiche was so outstanding we went back twice. Could you persuade the chef to share this excellent recipe?" Extremely creamy and rich, this quiche could be served for breakfast, lunch, or dinner. You can make your own crust, but the premade kind will save some time.

For brunch or a light supper, this open-face sandwich is spicy and satisfying.