10,000 egg recipes

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

Saffron turns this braided challah a stunning golden hue with a subtle floral warmth you won't find in ordinary egg bread. Topped with poppy seeds and a sweet egg glaze, it's a showpiece loaf worth every minute of kneading.

This simple, but scrumptious bread is made with almonds, pecans and maraschino cherries.

Pan-fried salmon patties with double-coated crispy crust: bread crumbs in the mix and crushed saltines on the outside. Lemon-bright, golden, and ready in 25 minutes from canned or cooked salmon.

Orange blossom cake, a three-layer white cake filled with orange marmalade and crowned with fluffy seven-minute orange frosting. Classic Southern tea-table dessert.

Bauernfruhstuck, the German farmer's breakfast: sliced potatoes pan-fried with bacon, then bound with eggs, ham, and tomato wedges. A hearty one-pan breakfast skillet meant to fuel a long workday.

Wow! This was my first time making a cake from scratch, and boy and I glad I came across this recipe. Moist and rich I used cane sugar and added honey, and the resulting flavor was so unique and yummy! I paired it with chocolate-coconut frosting. HIGHLY RECOMMEND!

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Lemon pie with a crisp baked meringue crust, lemon curd filling, and sweetened whipped cream topping. A no-pastry dessert that's light, tangy, and completely gluten-free with a cloud-like meringue shell.

Roma's white chocolate bread pudding: rich custard-soaked French bread baked into silky pudding, finished with warm white chocolate sauce and dark chocolate shavings. Restaurant-style indulgence.

These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.

Classic Kiwi toheroa fritters in a light beer batter with a hint of curry warmth. Minced shellfish, onion, and egg fried to a golden crisp. A cherished New Zealand recipe built around one of the rarest clams on earth.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Old-fashioned salmon loaf bound with cooked rice instead of breadcrumbs, brightened with mustard and a glossy egg-and-butter bind. A thrifty five-ingredient pantry supper from a vintage clipping.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

A rich flavorful sauce of bacon, cream and eggs defines this quick to prepare Italian classic.