311 fried egg recipes

Chinese fried rice is probably the most popular take-out food, it's quick-easy to make, and packed with flavors. Because of the simplicity, making it at home becomes so easy, and you can be creative too. No matter what it always comes out with great flavors and textures.

Savory bread machine loaf packed with cheddar, creamed corn, oat bran, bacon bits, and crispy fried onions. Whole wheat and cornmeal give it hearty texture and golden color.

An Italian-leaning skillet cornbread loaded with mozzarella, sun-dried tomatoes, fresh basil, garlic, and creamed corn. Heartier than classic Southern cornbread, almost a meal on its own.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

Soft Portuguese sweet bread (massa sovada) is an enriched egg and butter loaf with a tender, slightly sweet crumb. A traditional Easter and weekend bread baked into pillowy round loaves.

A blini is basically a crepe that is made with activated yeast and buckwheat flour. There are many blini recipes, each with different variations. Try this one.

Bread machine French bread: crusty golden loaves with chewy interior, slashed and brushed with egg wash. Two long baguettes from one easy bread machine cycle.

Moist British-style banana bread loaded with mixed dried fruit, soft ripe bananas, butter, and sunflower oil. A food-processor quickbread that uses a full pound of bananas.

Portuguese sweet bread (pao doce) made easy in the bread machine: an egg-and-butter enriched loaf with a soft, golden crumb and gentle sweetness. A breakfast and Easter classic.

Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.

Piroshki: golden Russian stuffed buns of soft yeast dough wrapped around savory beef, mushroom, or buckwheat fillings, then baked or fried. The portable hand pie of Russian home cooking.

Whole wheat bread machine recipe with bread flour, milk, egg, applesauce, and honey. A soft, sandwich-worthy loaf with the convenience of a bread machine and the goodness of whole grains.

Fresh basil and rosemary give the bread tons of herby flavor, the whole wheat flour adds extra nutty taste. And you can always substitute rosemary and basil with your favorite herbs, such as thyme, parsley...

No-knead whole grain batter bread with whole wheat flour, bran, honey, and chopped nuts. A high-fiber yeast bread mixed by hand and baked into a hearty, dense loaf.

Cinnamon banana oat bread for the bread machine: a yeasted loaf with mashed banana, whole wheat, rolled oats, molasses, and a full tablespoon of cinnamon. Sliceable for sandwiches and toast.

Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.