10,000 egg recipes

Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.

Fresh tomato cake with dark brown sugar, dates, raisins, nuts, and nutmeg topped with cream cheese frosting. A Southern heritage cake that uses ripe tomatoes for incredible moisture.

Old-fashioned chocolate cream pie with a stovetop cocoa custard filling and a crown of toasted meringue. Pure pantry-staple comfort, no boxed pudding or chocolate bars required.

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

Classic roll-and-cut butter cookies with brown sugar, vanilla, and just 7 ingredients. A versatile dough for cutout shapes, including a pink candy cane twist variation.

A simple and tasty pumpkin bread that can be made in the convenience of your crockpot.

Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.

Cream cheese pinwheel cookies filled with cinnamon, sugar, and chopped pecans. A tender, flaky dough rolled jelly-roll style and sliced into swirled rounds.

Pineapple banana walnut tube cake with cinnamon and a fresh pineapple icing. Crushed canned pineapple keeps the crumb moist for days. Stir-and-pour batter, no creaming required.

Spiced pound cake soaked with a fragrant orange-basil syrup. The warm syrup is slowly drizzled into the cake so it soaks deep into every slice, creating a moist, citrus-scented loaf with a hint of fresh herb.

Conch fritters made with tender scungilli, grated onion and sweet pepper folded into a quick batter and fried golden and crisp. A briny Italian-American seafood bite made for dunking in cocktail sauce.

Crispy fried turkey croquettes with creamy filling, breaded and golden brown. Transform leftover holiday turkey into elegant finger food with nutmeg-spiced cream sauce.

Silky Bavarian vanilla cream dessert set with gelatin and enriched with vanilla ice cream. Unmold and serve with fresh fruit.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Almond raspberry tassies are bite-size tarts with a cream cheese pastry shell, a hidden dot of raspberry jam, and a frangipane-style almond filling. Tea cookies that look fancy but mix in one bowl.

Spaghetti carbonara with bacon, egg, Parmesan, garlic, and hot pepper flakes tossed together fast while the pasta is screaming hot. No cream needed for this Roman classic.