10,000 egg recipes

Add an authentic Chinese dish to your cookbook with this scrumptious recipe that's easy to follow.

Authentic pub-style pickled eggs in a hot vinegar-and-pickling-spice brine with sliced onion. Ready in hours, not weeks. The classic British boozer snack made at home.

Classic pink pickled eggs with beet juice, vinegar, brown sugar, and cloves. Sweet, tangy bar snack ready overnight.

Hard-boiled eggs pickled in a dill-infused brine with apple cider vinegar, whole cloves, and colorful bell pepper rings. Bright yellow, tangy, and dill-flavored all the way through after a 24-hour soak.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

This scrumptious appetizer calls for beer, jalapeno peppers, shrimp and hot chili sauce.

Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.

Mexican drunken eggs: beaten eggs swirled into a smoky bacon and chicken broth with tomatoes, serrano chiles, and grated cheese. Served with warm corn tortillas, this is hearty, spicy brunch food at its best.

Irish eggs with corned beef hash simmered in ketchup and onion, topped with eggs cooked right in the skillet. A hearty 5-ingredient breakfast ready in 20 minutes.

Old-fashioned egg custard pie with a silky, nutmeg-spiced filling in a flaky pastry crust. A simple five-ingredient custard that bakes smooth with the classic knife-clean test.

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

Basic pickled eggs in classic bar-style brine with white vinegar, water, sliced onion, and yellow peppers. A traditional big-batch tavern recipe that gets sharper and spicier the longer it sits.

Norwegian pickled eggs in a savory spiced vinegar with bay, mustard seed, cloves, peppercorns, and cinnamon. No sugar, just clean tang and warm Scandinavian spice. Ready for a cold-cuts platter.

Simple and easy recipe, especially when you are hurry in the morning. And taste well too.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.