10,000 egg recipes

Surprisingly, these particular pancakes taste much better with fruit than with syrup.

Smørkranser are traditional Norwegian butter wreath cookies made with just four ingredients: butter, sugar, egg yolk and flour. Shaped into tiny wreaths, brushed with egg white and topped with colored sugar.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Favourite walnut cake: a flourless, ground-walnut sponge held together with whipped eggs and a whisper of breadcrumbs. Tall, tender, and naturally gluten-free.

Dutch baby pancake made with eggs, flour, milk, and butter baked in a hot pie plate until dramatically puffed. A five-ingredient oven pancake ready in about 30 minutes.

Tunnel of Fudge bundt cake with a gooey, molten chocolate center surrounded by dense cake and loaded with walnuts. The classic Pillsbury Bake-Off legend.

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

Pinon cookies bake into light sponge-like rounds topped with toasted pine nuts, made from just eggs, sugar, flour, and pignoli. Italian-style cookie with an elegant payoff.

Oatmeal bacon pancakes: large thin pancakes with buttermilk and oats, folded around crispy bacon with a smear of mustard. A savory British-style breakfast that eats like a hearty handheld.

Creamed chipped beef on toast: dried beef in a peppery white sauce with chopped hard-boiled eggs. The classic American diner breakfast served over toasted English muffins.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Salmon spinach frittata bakes flaked Alaskan salmon, cottage cheese, Swiss, eggs, and spinach into a high-protein oven frittata. A make-ahead brunch slab for crowds.

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.