LET’S GET CRACKING

Eggs are the answer to the riddle of ‘What’s for breakfast, lunch, dinner and late-night snack?’

We may not be able to solve the riddle about which came first, the egg or the chicken — or was that the chicken or the egg? But there’s no question about the nimble versatility of the incredible, edible youknow-what.

We need not walk on eggs shells in declaring that this humble utility player will hit a home run at any time of day or night:

• Cracked into a pan of rendered bacon fat and sizzled until the lacy edges are slightly brown — breakfast.

• Hard-boiled and mashed with a dollop of pickle relish and mayonnaise — egg salad for lunch.

• Fork-stirred with a bit of Pecorino, poured atop steaming pasta — voila, carbonara on the dinner table.

• Cracked into custard cups with a dash of black pepper and a splash of cream then shirred in the oven while enjoying an after-theater Cognac — late night snack.

Indeed, there will be no egg on your face if you serve these quick-cooking, lowcalorie, protein-packed, downright cheep (sorry) eggs to family and guests alike.

And with the holidays on our heels, it seems an especially ideal time to pull a carton from the fridge.

So, let’s get cracking....

restaurant’s foods without standing in line, the author writes. It includes tutorials on the usual accoutrements to eggs — cheese, coffee, bread and bacon — as well as some fun facts about eggs.

And just to leave you with something to think about:

Why did the chicken cross the road? To get to the PostGazette box on the other side.