Egg recipe collection

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Silky baked shrimp custard with baby shrimp, fresh ginger, dry sherry, and fish sauce, topped with toasted sesame seeds. An elegant Asian-inspired appetizer or light main that's smooth, savory, and surprisingly simple to make.

A rich shrimp quiche with mushrooms, two kinds of cheese, and a buttery press-in crust made from scratch. Creamy sour cream filling bakes up golden and custardy in about an hour.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

If you're treating your loved one to a romantic dinner, try this succulent beef dish that is sure to please them!

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Overnight yeasted buttermilk pancakes with blueberries. Mix the batter before bed, stir in berries in the morning, and cook the fluffiest pancakes you've ever had.

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

So good impossible pumpkin pecan pie skips the crust: Bisquick in the batter makes its own as it bakes. A spiced pumpkin custard studded with pecans, topped with spiced whipped cream. Easy, no-roll holiday pie.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

A succulent dish made with savory beef, herb stuffing cubes and shredded cheddar cheese.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.