2,546 egg food recipes

Peach schnapps bundt cake spiked with peach schnapps and orange juice, baked in a vanilla cake mix base and brushed warm with a peach preserves and schnapps glaze.

Fudgy Passover brownies made with matzo meal and cocoa powder instead of flour. Kosher for Pesach, rich and chocolatey, with a dense chewy texture the whole family will fight over.

Easy doughnuts recipe for a big crowd: a baking-powder cake doughnut dough rolled, cut, deep-fried golden, and tumbled in icing sugar. Warm nutmeg in every bite.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Rich popovers with peanut oil and 6 eggs for tender, buttery interiors. Foolproof recipe makes 10 large golden popovers that stay moist inside with crispy shells. Perfect brunch showstopper.

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

French cherry clafouti with brandy-macerated cherries baked in a puffy, golden custard scented with allspice and lemon zest. Rustic elegance that looks far harder than it is.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

Classic French choux pastry with just water, butter, flour, and eggs. The foundation for cream puffs, eclairs, profiteroles, gougeres, and savory gnocchi. Master this one dough, make dozens of desserts.

A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

Old-fashioned cocoa brownies with melted margarine, four eggs, chopped nuts, and a generous pour of vanilla. Dense, fudgy, and from a recipe meant to be passed down.

Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.