10,000 egg recipes

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Buttery sugar cookies studded with almond brickle bits for toffee crunch. Simple drop cookies flattened with a sugar-dipped glass for sparkly, crisp edges.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Excellent recipe to serve in place of a rich desert and lower in sugar for people who have to watch their sugar and calorie intake

Pan-fried squid steaks coated in cracker meal with a golden, crunchy crust, served Monterey-style with fresh lemon wedges. The trick is not overcooking it: when the breading is golden, the squid is done.

Chocolate walnut meringue cookies rolled and cut into rounds from a fondant-like dough of powdered sugar, cocoa, egg whites, and ground nuts. Crisp, chewy, and gluten-free.

Mom's banana loaf bakes ripe bananas, butter, and eggs into a tender, simple quick bread. Eight-ingredient family recipe, makes one large loaf or three small.

Sweet yeast dough studded with candied fruit, almonds, and anise gets braided into a ring with dyed eggs nestled in the twists for a stunning Italian Easter centerpiece bread.

Classic French-style lobster tart with a buttery lard-and-butter pastry, sweet lobster medallions, and a silky egg-and-cream custard. An old-school dinner-party showstopper.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

A naturally gluten-free flourless chocolate cake with ground almonds and whipped egg whites, finished with a glossy chocolate-honey glaze. Dense, rich, and intensely chocolatey with a crusty top and silky interior.

Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.

Caramel surprise cake, individual molten chocolate cakes hiding frozen caramel candies that ooze when cut. Served over pooled caramel and feathered chocolate sauce.

A quick one-bowl blueberry oatmeal breakfast cake that's ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.

Cocada imperial: a silky Brazilian coconut custard pudding made with fresh coconut, homemade reduced milk, and egg yolks. A beloved tropical dessert from Portuguese colonial kitchens.