3,879 egg recipes

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.

Classic French omelet made with just eggs and butter. A simple two-ingredient technique that delivers a golden, tender folded omelet in under 10 minutes.

Kransekake, a traditional Scandinavian tower cake made from ground almonds, powdered sugar, potato flour, and egg whites. A gluten-free celebration cake for Christmas and weddings.

Hazelnut biscotti are twice-baked Italian cookies studded with whole hazelnuts, perfect for dunking in espresso or vin santo. A simple, butter-rich version with a crunchy bite.

Old-fashioned salmon loaf bound with cooked rice instead of breadcrumbs, brightened with mustard and a glossy egg-and-butter bind. A thrifty five-ingredient pantry supper from a vintage clipping.

Awesome recipe with amazing results. Can't go wrong with this.

If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Monkfish with Garlic and Herb Butter (Irish) recipe

Fresh coconut cream pie layers a silky stovetop coconut custard under a cloud of golden meringue, finished with a shower of toasted coconut. An old-fashioned, made-from-scratch pie with tender custard and crisp-tipped peaks.

Cream cheese flan baked in a water bath over homemade caramel. Silky custard with condensed milk, eggs, and vanilla inspired by the famous Churrascos restaurant recipe. Serves 12.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

A treasured memory of Christmas at Great-Aunt Elizabeth's house was a cookie that I never learned to eat in moderation. Although my mother warned me not to say anything, one of the first things I would say upon arrival was, "I'm hungry" hoping that these cookies would appear. Much to my delight they usually did, and in fact, began also to appear at Easter, the Fourth of July, Thanksgiving and any other time we got together to celebrate.

Retro jello salad made with lemon gelatin, hot tomato juice, and hard-boiled eggs set in a mold. A savory vintage side dish served on a bed of lettuce.