3,970 egg recipes

Simple Danish apple cake with diced apples, pecans, and cinnamon baked in one bowl, one pan. Barely sweet, warmly spiced, and calling for a dollop of whipped cream on top.

Simple veggie quiche with grated zucchini, carrots, and Swiss cheese in a rich egg custard. Only seven ingredients for an easy crustless-optional brunch.

Easy 4-ingredient lemon cookies made with Bisquick, instant lemon pudding mix, egg, and oil. Soft, cakey cookies that come together in minutes with no mixer needed.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.

Classic chopped liver made with calves liver, caramelized onions, hard-cooked egg, and butter, ground twice for a smooth, rich spread. Serve chilled on dark rye with tomato and cucumber.

Peanut butter fudge marble cake made from a cake mix with melted peanut butter chips swirled through chocolate batter. A semi-homemade layer cake that combines two favorite flavors.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Loshen kugel (Jewish noodle pudding) with broad egg noodles, apple juice, raisins, nutmeg, and chopped walnuts. A lighter, lower-sugar kugel baked golden and topped with nuts.

Honey bran muffins sweetened with honey instead of sugar, loaded with bran cereal and raisins. Low-fat, one-bowl, and ready in 30 minutes for a wholesome breakfast.

British-style honey lemon cheesecake with curd cheese, sultanas, and a lattice pastry top baked in a shortcrust flan case. A light, European cheesecake with no refined sugar.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Blueberry cornbread muffins dipped in melted butter and cinnamon sugar while still warm. Uses cornbread mix for a quick, semi-homemade breakfast treat.

Elegant oatmeal custard baked in a water bath with egg yolks, cinnamon, vanilla, and scalded milk folded into cooked oatmeal. Served hot or cold topped with fresh berries.

Almond paste macaroons with cornmeal for a subtle Southern grit and honey for floral sweetness. Piped, flattened, and baked on parchment until golden with chewy centers.

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.