10,000 egg recipes

This delicious new rendition of pickled eggs is made with beet juice which gives it a surprising new flavor.

Classic English pickled eggs with allspice, ginger, and peppercorns in straight vinegar. The chip-shop and pub staple, kept simple and aged for two weeks before serving with cold cuts or game.

Egg and potato curry simmers cubed potatoes in a ginger-garlic masala gravy, finished with hard-boiled egg quarters and fresh cilantro. A classic Pakistani comfort dish.

Basil potato and egg salad with red potatoes, hard-boiled eggs, turkey bacon, and a tangy yogurt-mustard-basil dressing. A lighter twist on classic potato salad with picnic-friendly flavor and less than half the fat.

Overnight egg and sausage breakfast casserole layered with bread, browned sausage, cheese, and a custard of eggs, milk, and dry mustard. Make ahead, bake in the morning. Holiday brunch staple.

Homemade eggnog made from scratch with bourbon, rum, and folded egg whites for a light, frothy pour. A boozy holiday classic served ice-cold with fresh nutmeg grated over every cup.

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.

Rosy pickled eggs colored bright magenta by canned pickled beet juice and seasoned with vinegar, garlic, bay leaf, and pickling spice. The classic diner counter snack with Pennsylvania Dutch roots, ready after a 3 to 4 day fridge cure.

Eggs poached in a simmering skillet of tomatoes, jalapeno, and cilantro, then topped with toasted ground pumpkin seeds. A quick Yucatan-style breakfast in 20 minutes.

Hard-boiled eggs steeped overnight in a fragrant brew of black tea, star anise, cinnamon, soy sauce, and tangerine peel. Beautiful marbled shells reveal deeply seasoned, silky eggs.

Easy blender eggnog spiked with brandy and lightened with folded whipped cream. A make-ahead holiday drink you can even freeze, finished with a dusting of nutmeg or cinnamon.

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

Classic Cantonese egg foo yung loaded with roast pork, napa cabbage, mushrooms, and water chestnuts. A crispy, golden Chinese-American omelet ready in under an hour.

Creamy scrambled eggs with tangy buttermilk stirred in for extra richness. This simple breakfast recipe creates fluffy, restaurant-quality eggs in just 15 minutes.

Corned beef noodle casserole layers egg noodles with canned corned beef, Velveeta, cream of mushroom soup and onion in a single 9x13 pan. The classic Midwestern church-supper one-dish meal.

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.