Egg recipe collection

French toast strata with country sausage, sliced apples, and Italian bread soaked overnight in maple-nutmeg custard. A make-ahead breakfast casserole baked golden and set.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Classic French toast made with thick-cut dried bread dipped in a vanilla egg custard and fried golden. Dust with powdered sugar and serve with brandied lemon butter for a special brunch.

Orange-scented French toast soaked in warm cinnamon-vanilla custard and fried golden. Day-old bread gets a 30-minute refrigerator soak for custardy centers.

Fresh apple and pecan cake packed with 4 cups of sliced apples and a full cup of nuts. Cinnamon-spiced, oil-based for a moist crumb that stays tender for days. Bakes in a 9x13 pan.

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Fresh apple bundt cake packed with three cups of chopped apples and pecans in a thick, oil-based batter. More fruit than cake, with a dense, moist crumb that stays soft for days.

Fresh apple and sausage quiche: a savory-sweet brunch pie with bulk pork sausage, sauteed onions, sharp cheese, and cubed Red Delicious apples in a custard. Sweet, salty, and unexpected.

Fresh blueberry cake baked in a springform pan with a buttery batter shell, juicy berry center, and cinnamon crumb topping. A rustic German-style kuchen ready in 40 minutes.

Southern spoonbread with fresh corn kernels, buttermilk, and cornmeal, leavened with beaten egg whites. Puffed, golden, and custardy, served straight from the oven.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Fresh grapefruit cake made chiffon-style with separated eggs, grapefruit juice, grated peel, and cream of tartar. Light, airy, and citrus-bright.

Homemade squid ink pasta tossed with fried calamari, roasted Roma tomatoes, and a Parmesan-Romano cream sauce. A striking black pasta dish made from scratch with semolina flour.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Fried chicken for Chanukah, marinated overnight in lemon juice, olive oil, and nutmeg, then flour-dipped, egg-washed, and pan-fried golden. A Sephardic-style Hanukkah centerpiece for the oil miracle.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.