Recipes with eggs
14,691 recipes
Crab Fried Rice with Nam Prik Sauce
Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.
Apple Tea Cakes
Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.
Nutritious Breakfast Bread
Whole wheat banana bread loaded with oats, peanuts, walnuts, raisins, prunes, and molasses. A nutrient-dense breakfast loaf packed with fiber, protein, and natural sweetness from fruit and brown sugar.
Philadelphia Apple Pie
Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.
Newhalen Moose Pie
Alaskan moose meat pie with flour-dredged cubes braised until tender, topped with pie crust and baked golden. A hearty wild game pot pie that works with beef too.
Twinkie Pie
No-bake Twinkie pie layered with chocolate mousse, chopped pecans, and whipped cream in a buttered casserole. A retro icebox dessert that turns store-bought snack cakes into something spectacular.
Painted Peach Cake
Painted peach cake: cake-mix shortcut tube cake with cream cheese, sliced peaches, and red cinnamon candies baked right in. Pretty pink-flecked pound cake in under an hour.
Semi-Sweet Chocolate Pecan Pie
Classic chocolate pecan pie loaded with pecan halves and semi-sweet chocolate in light corn syrup filling. Gooey, sweet, and packed with crunchy pecans in every slice.
Irish Style Stuffed Rabbit
Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.
Quesadilla Quiche
Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.
Walnut Spice Cake with Lemon Curd
Warmly spiced walnut cake with molasses, honey, ginger, and cinnamon topped with bright lemon curd. A cozy, one-pan dessert with bold flavor and a citrus zing.
Chilled Black Olive Soup
An unexpected chilled soup featuring black olives simmered in chicken stock with cream, egg, dry sherry, and a dash of steak sauce. Briny, creamy, and utterly sophisticated.
Pouding Renverse Des Bluets
Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.
Boiled Fruit Cake
Old-fashioned boiled fruit cake loaded with raisins, figs, and warm spices. The boiling method creates an incredibly moist crumb that stays fresh for days. Serves 12.
Hidatsa Stuffed Sugar Pumpkin
Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.
Chocolate Cake with Surprise Filling
Chocolate cake with surprise filling hides creamy cream cheese and chocolate chip pockets inside a buttermilk-cocoa cake batter. A black bottom-style cake that bakes in one pan with no frosting needed.
Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.
Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.
Whole wheat banana bread loaded with oats, peanuts, walnuts, raisins, prunes, and molasses. A nutrient-dense breakfast loaf packed with fiber, protein, and natural sweetness from fruit and brown sugar.
Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.
Alaskan moose meat pie with flour-dredged cubes braised until tender, topped with pie crust and baked golden. A hearty wild game pot pie that works with beef too.
No-bake Twinkie pie layered with chocolate mousse, chopped pecans, and whipped cream in a buttered casserole. A retro icebox dessert that turns store-bought snack cakes into something spectacular.
Painted peach cake: cake-mix shortcut tube cake with cream cheese, sliced peaches, and red cinnamon candies baked right in. Pretty pink-flecked pound cake in under an hour.
Classic chocolate pecan pie loaded with pecan halves and semi-sweet chocolate in light corn syrup filling. Gooey, sweet, and packed with crunchy pecans in every slice.
Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.
Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.
Warmly spiced walnut cake with molasses, honey, ginger, and cinnamon topped with bright lemon curd. A cozy, one-pan dessert with bold flavor and a citrus zing.
An unexpected chilled soup featuring black olives simmered in chicken stock with cream, egg, dry sherry, and a dash of steak sauce. Briny, creamy, and utterly sophisticated.
Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.
Old-fashioned boiled fruit cake loaded with raisins, figs, and warm spices. The boiling method creates an incredibly moist crumb that stays fresh for days. Serves 12.
Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.
Chocolate cake with surprise filling hides creamy cream cheese and chocolate chip pockets inside a buttermilk-cocoa cake batter. A black bottom-style cake that bakes in one pan with no frosting needed.
