3,404 egg recipes

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

A 5-star rated hand-kneaded challah with a tender, eggy crumb and glossy sesame-topped crust. This Rubio family recipe makes two gorgeous braided loaves from simple pantry ingredients.

Savory sausage corn muffins with bulk sausage baked into a cornmeal and flour batter. Golden, hearty breakfast muffins with a slightly sweet, crumbly crumb.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Cherry divinity is the pink church-cookbook candy: hard-ball sugar syrup whipped into beaten egg whites with cherry Jello, then loaded with chopped nuts and coconut. Old-fashioned, fluffy, festive.

Flourless chocolate cake built on melted chocolate, whipped butter, egg whites, dark rum, and walnuts. Frosted with fluffy ganache and crushed English toffee for a dense, decadent fudgy bite.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Butter cookie press poinsettias for Christmas with red flower shapes and hand-formed green leaves topped with silver dragees. A beautiful, festive holiday cookie with almond and vanilla flavor.

Crustless walnut fudge pie with melted unsweetened chocolate, butter, and chopped walnuts baked in a pie pan. Dense, rich, and brownie-like. Freezer-friendly.

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Quick zucchini sheet cake using boxed mix with grated zucchini, cinnamon, and crunchy walnuts on top. Dust with powdered sugar for casual weeknight dessert.

Elk or venison meat loaf topped with chili sauce uses water-softened bread as a binder for a lean, flavorful wild game loaf. Simple ingredients let the rich game meat shine.