3,970 egg recipes

Spanish tortilla (tortilla espanola) made with just potatoes, eggs, olive oil, and salt. A classic four-ingredient egg and potato omelette served warm or cold.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Simple filled crepes (Flaedle) with eggs, milk, and flour, rolled with preserves and dusted with sugar. Fill sweet with jam or savory with seasoned meat.

Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.

Three-ingredient flourless peanut butter cookies. Just peanut butter, sugar, and one egg. Naturally gluten-free, ready in 22 minutes. The classic dorm-room dessert.

Deep-fried cucumber slices double-coated in cracker crumbs and egg for a crispy, golden side dish. An unexpected way to cook cucumbers that's ready in 20 minutes.

Ukrainian cheesecake made with sieved cottage cheese, lemon zest and folded egg whites for a light, custardy crumb that lives somewhere between a New York cheesecake and a souffle. Old-world Eastern European baking.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.

Passover cake is made with matzo meal. Moist and tasty!

Italian baked stuffed peaches filled with ground almonds, crushed amaretti cookies, and egg, drizzled with Marsala wine and baked until golden. An elegant summer dessert served warm or chilled.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Silky lemon custard in a buttery homemade cookie crust, bursting with bright citrus flavor from fresh lemon juice and zest. A simple from-scratch pie that sets beautifully as it cools, finished with a snowfall of powdered sugar.

Traditional Danish spandauer pastries with a smooth pot cheese filling, cherry preserves, and a glossy corn syrup glaze. Authentic Scandinavian baking at home.

Light western omelets with turkey ham, red and green bell peppers, and extra egg whites for volume without extra fat. A low-calorie high-protein breakfast ready in 20 minutes.