Egg recipe collection

Light orange sponge cake rolled with orange marmalade filling, dusted with confectioners sugar. No butter or oil, just eggs, cake flour, and orange zest.

Much lighter than regular cookies, but still tasted great. These macaroons were not as sweet, which is what I prefer. If you are looking for a gluten-free cookie recipe that doesn't sacrifice yumminess, this recipe fits the standard.

Chocolate cocoa cookies with a Rolo candy hidden inside, topped with finely ground nuts. Bite through the crackled shell to hit molten caramel.

Roma's white chocolate bread pudding: rich custard-soaked French bread baked into silky pudding, finished with warm white chocolate sauce and dark chocolate shavings. Restaurant-style indulgence.

This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

Homemade root beer cake with reduced root beer baked into the batter and a soaking glaze. This from-scratch recipe delivers pure root beer flavor in every tender crumb.

Roquefort and apple omelet with butter-sauteed apple slices and crumbled blue cheese folded inside. A French-inspired breakfast or brunch ready in 10 minutes.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

Rosette cookies fried on a decorative iron with a thin egg-and-milk batter, dusted with powdered sugar. Crisp, lacy Scandinavian holiday cookies with a delicate snowflake shape.

Upside-down strawberry shortcake with marshmallows, frozen strawberries mixed with Jello, and white cake mix. Flip it over for a gooey pink topping that wows every time.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.

Romanian fried noodle pudding (kugel) with golden sauteed onions and eggs, pan-fried until crispy on both sides. A savory, skillet-browned noodle cake from Eastern European tradition.

Nesselrode pudding pie with a rum-spiked custard, whipped egg whites, and Nesselrode mix set in a pie shell and topped with chocolate shavings. A classic, elegant chilled holiday dessert.