2,267 egg recipes

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

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.

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.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.

Bread machine cornbread from a boxed mix, eggs, milk, and butter. Hands-off Southern staple that bakes into a tall, tender loaf with no mixing bowls to wash.

Hungarian daragaluska: tiny farina dumplings dropped into hot soup. Just butter, eggs, farina, and salt. Light, pillowy, and the classic addition to clear chicken broth.

Bread soup is a humble, old-world recipe where butter-toasted bread cubes are simmered in hot water with egg and a whisper of nutmeg. A simple, nourishing bowl from just pantry staples.

Cottage cheese pancakes blended smooth in a blender with eggs, flour, and oil. A high-protein, creamy pancake with just 4 ingredients and 15 minutes start to finish.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.

The 3 ingredient crispy, golden exterior of the cheese balls gives way to a gooey, melted cheese center, creating a delightful contrast of textures. The accompanying tomato sauce dip adds a burst of flavor, providing a tangy and savory complement to the rich cheese.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

Fast savory spinach bread made with Bisquick, eggs, and two cheeses in under an hour. No-fuss loaf perfect for potlucks and Italian dinners.

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

Mini shrimp quiche baked in crescent roll dough cups with a brandy-spiked egg custard and melted Gruyere cheese. Bite-sized appetizers that bake in 20 minutes and freeze beautifully for make-ahead entertaining.

Make these delicious German breakfast pancakes for your kids at the weekend, serve the pancakes with fresh fruits, jams or whatever toppings you like.