3,463 egg recipes

Steamed chocolate hazelnut pudding with grated chocolate, ground hazelnuts, and folded egg whites, served with lightly whipped cream. A classic British-style dessert.

Painted sugar cookies decorated before baking with egg yolk paint and food coloring. A fun, creative baking project for kids that skips messy icing entirely.

Fudge mint brownies with chocolate mints melted into the batter and spread as a glossy topping. Dense, rich cocoa brownies with a minty chocolate layer on top.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.

Thin, crispy maple cookies made with real maple syrup and maple extract, rolled and cut into shapes. Top with coconut, cream cheese, buttercream, or sandwich with jam.

Classic rolled sugar cookie cutouts with a tender butter-and-cream dough, sprinkled with red and green colored sugar before baking. Holiday cookie-tin staple.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Slice-and-bake molasses cookies with ginger, brown sugar, and a crisp, thin snap. Shape the dough into a log, chill, slice thin, and bake for 8 to 10 minutes.

Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.

Layered custard bars with a buttery almond liqueur crust, sliced peaches, egg custard, and cinnamon almonds on top. Serve at room temperature or chilled.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

Spanish-style garlic soup with toasted bread crumbs, tomatoes, paprika, and egg ribbons stirred in at the end. A rustic, warming bowl thickened with stale bread.

Checkerboard cookies with alternating chocolate and vanilla dough squares in a striking grid pattern. An impressive slice-and-bake cookie for holiday cookie tins and special occasions.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Old-fashioned honey drop cookies with cinnamon, cloves, and raisins. No refined sugar at all. Soft, chewy, and warmly spiced with a caramel-like sweetness.