Everyone knows I’m the Incredible Egg Man. And if I had to nominate an Incredible Egg Woman this week, it would definitely be Martha Stewart!

Martha was on the “Today” show on Wednesday (10/22) promoting her new cookbook and decided to focus on the chapter dedicated solely to my favorite food, eggs. During the segment, which you can watch HERE, Martha showed Matt Lauer how to make a quick and easy omelet (though, I must say, not as quick as my famous 40-second omelet!) and Meredith Vieira how to make poached eggs. So many people are afraid to make poached eggs when they’re actually incredibly simple. I encourage you to watch the video and learn from Martha!

While I loved the cooking – and the display of almost a dozen beautiful egg dishes – I think my favorite part of the segment was when Martha called her omelet “very healthy” and Matt Lauer called eggs “the most versatile food in your kitchen.” I couldn’t have said it better myself!

Christine at the blog “From Dates to Diapers… And Beyond” is a mom to SIX kids, all of whom are 7 years old. Christine also looks for ways to keep herself and her family healthy, and to that end she has launched a Breakfast Challenge.  That’s where we come in.

With the help of the American Egg Board, Christine’s Breakfast Challenge is underway.  Every morning for a month, Christine will eat eggs, getting all of their nutritional, economical, versatile – and let’s not forget the tasty – benefits. She’ll begin each day with an egg breakfast, hoping to see a marked improvement in her mental and physical energy levels, and she’ll document the results. Supermom that she is, it sounds like she really needs the kind of fuel that a breakfast of eggs can provide!

Lots of Christine’s readers have been commenting Christine on her challenge and offering support. If you’re a supermom – or if you just want to start your day off right – go to Christine’s site and join her in the challenge! The Breakfast Challenge could change the way you rocket through your own busy days, supermom or not.

To help you start off with an egg breakfast, here’s one of the quickest and easiest ways to go, and it’s a real kid-pleaser. It’s microwaved scrambled eggs and it delivers an incredible and eeeeasy breakfast:

MICROWAVED SCRAMBLED EGGS

2 eggs

2 tablespoons low-fat or non-fat milk

Salt & pepper to taste

1 teaspoon butter (optional)

In a 10-oz. custard cup or similar small bowl, beat together the eggs and milk with seasoning. Add the butter, if you’d like.

Put the cup in the microwave and cook on full power for 1 minute. Open the door at 30 seconds and stir the eggs with a clean fork. At the end of the minute, stir again.

If the eggs are not yet cooked (microwaves vary!), cook the eggs for another 30 seconds. They should be done and ready for you to enjoy. If for some reason they are still not cooked, cover the cup with a piece of plastic wrap and let the eggs sit in the cup for about a minute. The steam will finish the cooking.

World Egg Day is this Friday, October 10, and if this is the first you’ve heard of the holiday, get excited! Countries around the world have celebrated World Egg Day for the past 10 years because eggs are appreciated around the world for the same reasons they’re appreciated here in America. Eggs are the most versatile food you can buy, especially when made into an omelet. And, they’re jam-packed with essential nutrients, including high-quality protein that can give you energy for body and mind, all for just 70 calories! Also, they’re extremely affordable and are the most inexpensive high-quality protein food in the supermarket. Pretty impressive, huh?

Can you guess which country consumes the most eggs per person?  It’s Japan - with each person consuming about 60 dozen each year. China produces more eggs than any other country at 28.7 million tons of eggs.  Now that is a lot of eggs.

There are so many traditional egg dishes from countries around the world that you can enjoy with your family this World Egg Day. For example, there’s tortilla Española from Spain (essentially, a sliced potato frittata), Mexican Arroz con Huevos and Huevos Rancheros. And, since omelets are so versatile, they can take on any flavor from any part of the world. Here are a few omelets I often prepare that incorporate an international spin.

A Greek omelet, for example, is a 2-egg omelet filled with cooked spinach, feta cheese, roasted red peppers and kalamata olives.

For an Indian spin, you can spice up your omelet egg batter with cumin, chili and curry powder, then fill it with leftover chicken and a tablespoon of chutney.

An Italian omelet has oregano sprinkled into the egg batter and the omelet filled with Italian sausage, tomatoes and mozzarella and/or asiago cheese.

I personally love my own Americanized take on a Japanese frittata: cook up some ramen noodles, drain the water then stir in the seasoning packet. Put the noodles into a hot, buttered 10-inch coated frypan and fry them for a minute or two. Stir-in any leftover meats or vegetables and 3 or 4 beaten eggs, then cover the pan and cook over medium heat until the bottom of the frittata is crisp. Turn it over by sliding it onto a plate, then invert the plate over the pan so the uncooked top lands on the bottom.  Continue to cook it uncovered until the egg is all set.

As you can see, the possibilities are endless. You can even kick off the celebration by decorating your own World Egg and send it to family and friends! Is it any wonder that there’s a World Egg Day? When it comes to food, I believe with my heart that the egg is truly something to celebrate. Happy World Egg Day!

At least that’s what I felt like in Champlin, Minnesota, last week when I gave my omelet demonstration to 600 high school students. These students were among the 960 students enrolled in the local school’s culinary program. The program, led by Chef Chris Sturzl, is comprised of 85-minute classes every day for 9 weeks that include, in addition to hands-on laboratory sessions in state-of-the-art professional restaurant kitchens, classes on nutrition, food style, cultures and cuisines. A totally ambitious program that totally succeeds!

When I arrived, the students in the school auditorium gave me a rock star welcome! That’s because they have an entire unit on omelets in their egg curriculum, during which they show every videotape and DVD I’d ever made during my 40-year career in the egg industry… and that’s a lot of footage! During the program I made 13 different omelets, samples of which were distributed to a student panel of “tasters” to judge. All unanimously agreed that all of the omelets were terrific, of course! After the program I was cheered some more and then a wave of students rushed me asking for my autograph! My ego swelled to unbelievable proportions. It was one of the most fulfilling days I’ve ever had in my 40 year career. Thanks Chef Chris.

I should probably note that the main reason I went to Minnesota was to do an omelet workshop for 150 newspapers editors from across the country at the National Newspaper Association’s annual meeting. I met several great food editors there, and I hope that I inspired them to write about omelets in their newspapers.

Also while in the Minneapolis area, I gave a program to an audience of about 75 elderly individuals at the local Community Center. AND, I went to the Minneapolis/St. Paul ABC affiliate to do a live segment on the popular “Twin Cities Live” television show. I had a lot of fun with the hosts!

Check out pictures from my trip!