10,000 egg recipes

This is an old family recipe that I have made a few additions too. It is sure to impress your family and guests.

Apple pie with apricot glaze layers tart Granny Smith apples over a custard pastry cream and finishes with a layer of apricot preserves under the top crust. A French-style twist on classic American apple pie.

This delicious heirloom white cake can be used to make a delicious Boston Creme pie, iced with your favorite frosting as a layer cake, or baked in a 9x13 pan and served with lemon curd or another fruit filling!

Lemon thins made with just 5 ingredients: butter, sugar, eggs, flour, and lemon extract. A crispy, delicate drop cookie with bright lemon flavor and golden edges.

Buttery brown sugar cookie bars with crunchy walnuts and a hidden layer of golden apricot jam. Rich, chewy, and dangerously easy to eat by the handful.

Buttermilk pear pound cake built on reduced pear puree and nutty brown butter, with whipped egg whites folded in for a tender, moist crumb. A lighter spin on a classic tube cake.

Chocolate-marshmallow cake is a light cocoa sponge baked in a jelly roll pan and topped with billowy marshmallow frosting. An old-fashioned American layer cake with the feel of a campfire s'more.

Homemade Italian cream rolls with cinnamon-spiced fried shells, sweet ricotta filling with candied citron and chocolate, finished with blanched pistachios and powdered sugar. Makes 16 to 18 cannoli.

Chocolate raspberry buttercream bars with a fudgy brownie base, raspberry jam layer, silky French buttercream, and a chocolate drizzle top. A bakery-style dessert worth the effort.

Love this omelet, it's easy to put together, and it tastes delicious. Best of all it's packed with goodness as well.

A delicious little cake recipe we got from our Cozumel cruise. Best served warm.

Try this rich walnut cake that is sure to have family and friends asking for seconds!

Creamy cheesecake made without any cheese using condensed milk, eggs, lemon, and a buttery zwieback crust. Light, tangy, and set with a slow cool in the oven for silky texture.

Veal francese: pounded veal cutlets dipped in flour and egg, sauteed in butter until golden, finished with a bright lemon pan sauce. Italian-American classic, plated in 30 minutes.

Pineapple bread pudding with crushed pineapple, cinnamon, pecans, and cubed bread in a sweet egg-margarine batter baked until set. A tropical twist on classic bread pudding served with caramel fluff.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.