3,463 egg recipes

Fudge cakes with melted unsweetened chocolate, butter, and chopped nuts in a light batter lifted with stiffly beaten egg whites. Somewhere between a brownie and a cake, frosted and cut into bars.

Old-fashioned cut-out sugar cookies brushed with egg-white glaze and sprinkled with nuts or sugar. A versatile rolled cookie that goes thin and crisp or thick and soft to suit any occasion.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.

German-style applesauce crepes with a thin egg batter, filled with warm applesauce and dusted with cinnamon-sugar for a comforting breakfast or dessert in under an hour.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Sesame noodles tossed in a sharp garlic-soy-sesame oil dressing with a hit of red pepper flakes. A 6-ingredient Asian-style noodle bowl ready in 15 minutes flat.

Salmon en croute wrapped in golden puff pastry with a herbed white fish mousse between two fillets. A stunning centrepiece shaped to look like a whole fish.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Napoleon's Hat cookies are Scandinavian butter cookies shaped like tricorn hats with a ground almond meringue filling peeking from the top. A traditional Swedish holiday cookie.

Kirsov's pudding is a Russian-style baked sweet potato dessert with molasses and buttermilk. Slow-baked until deep caramel colored with a rich, earthy sweetness.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Pink maraschino cherry cake with cherry juice in the batter, chopped cherries, and nuts folded through. A retro 1950s layer cake ideal for Valentine's Day or bridal showers.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.