3,879 egg recipes

Homemade salted eggs brined in rock salt water for three weeks until the yolks turn firm, golden-orange, and richly savory. Just three ingredients and patience. Serve quartered with rice or congee.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Egg yolk shortbread bakes a richer-than-classic Scottish biscuit with butter, sugar, flour, and a single yolk for extra tenderness and golden color. Fork-marked, two-stage baked for delicate crisp edges.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Homemade chocolate Easter eggs with a creamy butter and powdered sugar filling dipped in semi-sweet chocolate. Old-fashioned candy-making with just 5 ingredients for a classic holiday treat.

Indian egg curry with hard-boiled eggs in a creamy curry sauce spooned over toasted English muffins. A quick, protein-packed breakfast or brunch ready in 25 minutes.

Homemade marshmallow Easter eggs dipped in chocolate and decorated with royal icing. Fluffy gelatin marshmallow molded in flour, then assembled into whole eggs with a chocolate seal.

Fried Egg dessert made with homemade clabber from milk and buttermilk, topped with a peach half to mimic a sunny-side-up egg. A fun, three-ingredient no-cook treat.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Something to eat on those afternoons when your are too lazy to make a big yummy lunch.

Pickled hard boiled eggs made by reusing leftover pickle juice. Two-ingredient bar snack and salad topper that turns the dregs of the pickle jar into something useful.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Boozy homemade eggnog spiked with a full quart of bourbon and two cups of brandy, enriched with vanilla ice cream and folded with whipped egg whites. The big-batch holiday party punch.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.