1,501 egg dish recipes

Chicken soup avgolemono: the classic Greek egg-lemon soup, where whipped eggs and fresh lemon are tempered into hot chicken-and-rice broth for a creamy, tangy bowl with no cream at all.

Scallops with garlic, ginger and chives: bay scallops seared in butter, baked in coquille dishes under a parmesan-bread crumb crust. A 30-minute dinner party appetizer with restaurant polish.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.

Crawfish cornbread loaded with crawfish tails, cheese, creamed corn, jalapenos, and onion. A savory Cajun cornbread that's more main dish than side.

Whole trout stuffed with stir-fried mushrooms, bean sprouts, and egg, then wrapped in bacon and baked until the skin crackles. A bold Japanese-fusion fish dinner in 40 minutes.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.

Cannelloni stuffed with crawfish, crab, Italian sausage, and a four-cheese ricotta blend, baked under a slow-simmered tomato sauce with jalapeños. Where Cajun meets Italian and everybody wins.

Scandinavian rutabaga and potato casserole (lanttulaatikko) with cream, dark corn syrup, and warm spices. A slow-baked Finnish holiday side for Christmas dinner.

Fried crawfish tails get a Louisiana upgrade: sherry-marinated, dipped in dark beer batter, and fried crisp, served with a homemade remoulade spiked with Worcestershire, Tabasco, and sherry. New Orleans seafood done right.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Versatile buttermilk fry batter with eggs, hot sauce, Worcestershire, and garlic salt for frying fish, shrimp, oysters, frog legs, or vegetables. Dip in the batter, roll in flour, and fry golden.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.

Salmon salad platter with marinated broccoli, hard-boiled eggs, tomatoes, and cucumbers on mixed greens. Dressed with a light tarragon yogurt dressing made from the broccoli marinade.

Norwegian fish salad (fiskesalat) with cold boiled halibut in a creamy horseradish-sour cream-dill sauce, served on lettuce with sliced eggs and tomato wedges.