663 egg food recipes

Sata andagi, Okinawan deep-fried doughnuts with a crispy cracked exterior and tender cake-like center. A simple drop doughnut made with eggs, flour, sugar, and milk.

Lemon prairie cake, a Southern-style pound cake with lemon-lime soda for lift and lemon extract for citrus punch. Rich, buttery, and baked in a fluted Bundt pan until golden.

None Such mincemeat cookies: a vintage drop cookie made with crumbled prepared mincemeat folded into a simple shortening dough. Bakes 4 dozen in 12 minutes for the holiday cookie tin.

Chocolate cake sweetened with fructose instead of granulated sugar, made with cocoa powder and skim milk. A lower-glycemic alternative to traditional chocolate cake with a rich, moist crumb.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Maine potato donuts use cold mashed potatoes for an extra-tender, never-greasy fried doughnut. Traditional New England recipe spiced with ginger and vanilla. Makes 2 dozen old-fashioned donuts.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Cinnamon swirl bread with a brown sugar and cinnamon ribbon marbled through a tender, sour milk quick bread batter. No yeast needed for this coffee cake-style loaf.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.

Homemade egg roll wrappers from scratch with just flour, eggs, water, and salt. Yields 48 wrappers that can be stacked, frozen, and used whenever you need them.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.