Lithuanians use eggs in many dishes because of their versatility and because eggs adapt well to a variety of cooking techniques and combine well with many ingredients. Chicken eggs are more popular than other eggs. Eggs are boiled and baked. They are the basis of many recipes and are included in meat, fish, vegetable dishes and baked goods. Today the traditional omelet remains a favorite dish among Lithuanian cooks, especially when an unexpected guest arrives.

BAKED EGGS WITH HAM OR BACON
Kepti kiauðiniai su kumpiu ar laðiniais

6 eggs
150 g (1/4 lb) bacon or smoked ham, thinly sliced
salt and pepper to taste

Fry bacon or ham slices on both sides, then break eggs over the fried meat. Sprinkle yolks with salt and pepper. Spoon fat over eggs and fry until whites are baked and yolks are soft.
Serve with fresh or dilled cucumbers, chopped scallions and bread.
 

OMELET WITH HEMP SEED
Kiauðinienë su kanapëmis

4 eggs
1/2 cup hemp seed
3 tablespoons water
1 onion, chopped
3 tablespoons vegetable oil
pinch of salt

Fry hemp seed with onion and salt until seeds are crisp. Pour fried mixture into a mortar and make a fine powder. Beat eggs with water, hemp seed powder, mix well. Pour eggs into frying pan with hot oil, fry both sides until golden brown.
Serve with hot potatoes.
 

OMELET WITH CHEESE
Kiauðinienë su sûriu

6 eggs; 5 tablespoons milk
300 g (9 oz) farmer's cheese, sliced thin
50 g (4 tablespoons) butter
pinch of salt
onion greens and dill, chopped

Melt butter in frying pan, bake cheese slices. Beat eggs with salt and milk. Grease a shallow baking dish, layer baked cheese slices and cover with beaten eggs. Bake in preheated oven at 325F/165C, for about 10—15 minutes.
Sprinkle with chopped herbs and serve with bread and fresh vegetables.
 

OMELET WITH COTTAGE CHEESE
Kiauðinienë su varðke

6 eggs
200 g (3/4 cup) dry cottage cheese
1/2 cup sour cream
50 g (4 tablespoons) butter
pinch of salt

Beat eggs with salt, add sour cream and cottage cheese. Mix well. Melt butter in a baking dish, pour egg mixture and bake in preheated oven at 325F/165C, for about 15—20 minutes.
Serve with chopped onion greens or green salad.  Also delicious for breakfast.
 

OMELET WITH MUSHROOMS
Omletas su grybais

6 eggs
6 tablespoons milk
1 tablespoon flour
100 g (6 tablespoons) butter 
salt to taste
FILLING
200 g (3/4 cup) fresh or dried mushrooms, cooked and cut into small pieces
50 g (4 tablespoons) sour cream
1 tablespoon flour
2 tablespoons sweet cream
1 onion, finely chopped 
salt and pepper to taste

Beat eggs with milk, flour, salt and blend well. Melt butter in frying pan and pour eggs. Bake on both sides until golden brown. To make filling fry onion, add flour, stir well and fry until flour has browned. Add mushrooms, sour cream, salt and simmer for 3—5 minutes.
Cover omelet with mushrooms, roll it up, top with melted butter.
Serve with hot potatoes.
 

EGG CROQUETTES
Kiauðiniø maltiniai

5 eggs, 4 hard boiled and 1 raw
2 cooked potatoes, peeled and riced
1 tablespoon sour cream
1 onion, finely chopped
100 g (6 tablespoons) butter
100 g (6 tablespoons) bread crumbs
fresh parsley and dill, finely chopped
salt to taste

Add finely chopped, hard boiled eggs to riced potatoes. Beat raw egg with sour cream and add to potato mixture. Fry onion and add to potato mixture, season with parsley and salt and blend well. Form small croquettes, roll in bread crumbs and fry in hot butter until golden on both sides. 
Sprinkle hot croquettes with dill and serve with mashed potatoes and horseradish sauce.
 

EGG CASSEROLE WITH HAM AND BREAD
Kiauðiniø apkepas su kumpiu ir duona

4 eggs
200 g (3/4 cup) smoked ham, cut into small pieces
200 g (3/4 cup) bread, white or black, 
cut into cubes
2 tablespoons butter
parsley, finely chopped
salt and pepper to taste

Fry bread cubes in butter. Grease a casserole dish, place fried bread cubes as first layer. Cover with ham pieces, sprinkle with parsley and pepper. Beat eggs with salt and pour over ham in casserole. Bake in preheated oven at 325F/165C, for about 20—25 minutes.
Serve with bread and fresh or dilled cucumbers.
 

EGGS IN HORSERADISH SAUCE
Kiauðiniai krienø padaþe

8 eggs, hard boiled
200 g (6 oz) white or black bread, cubed
30 g (2 tablespoons) butter
50 g (2 oz) farmer's cheese, Swiss or parmesan
SAUCE
50 g (4 tablespoons) butter
2 tablespoons flour
1 cup sour cream
3 tablespoons freshly grated, horseradish root
salt and sugar to taste

Fry bread in butter. To make sauce fry flour in butter until golden color, add sour cream, butter, sugar, salt, horseradish and continue heating on low heat for several minutes. Place fried bread and quartered, hard boiled eggs in a serving platter, cover with hot horseradish sauce, sprinkle with grated cheese.
Serve with hot potatoes and fresh or dilled cucumbers.
Note: if farmer's cheese is not obtainable, parmesan cheese can be substituted. For less flavor use Swiss cheese.