Egg Recipes

Traditional beef meatloaf with sage, celery, and chili sauce. Simple mix-and-bake recipe delivers comfort food in 1 hour and 20 minutes with minimal prep.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Packed with vegetables, this puffy frittata makes a comforting meatless supper on a cold winter night.

Whisky fudge cake with melted chocolate, 16 eggs, and a generous pour of whisky baked into a dense, rich sponge. Served with clotted cream for a showstopping British-style dessert.

Ground beef and green bean casserole baked in condensed tomato soup, topped with egg-enriched mashed potatoes and baked golden. A hearty shepherd's pie-style dinner that feeds a crowd with pantry staples.

Classic French gougères with Gruyère cheese baked into airy pâte à choux. Savory cheese puffs that deliver crisp, golden shells with tender, eggy interiors for cocktail parties and appetizer spreads.

Chocolate sour cherry cake with melted semi-sweet chocolate, butter, separated eggs, and tart cherries baked on top. Dense, rich, and elegant with minimal flour.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Greek moussaka layered with golden-fried eggplant, sliced potatoes, spiced ground beef or lamb in tomato, and a rich parmesan bechamel custard topping. A traditional Mediterranean casserole that bakes to a deep golden crust.

Homemade soy burgers with cooked soybeans, brown rice, ground sesame seeds, and whole wheat flour. A hearty plant-based patty you can griddle, bake, or freeze.

Classic icebox cookies with brown sugar, cinnamon, almond extract, and chopped pecans. Slice-and-bake dough that keeps in the fridge for weeks or freezer for months.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Egg and watercress finger sandwiches layer creamy egg salad with peppery watercress on buttered whole-wheat bread, sliced into elegant fingers for tea, brunch, or bridal showers.

A savory quick bread studded with spicy chorizo, cream cheese, Parmesan, and fennel seeds. Slice it warm from the oven for a rich, tender loaf that pairs with soups, stews, or stands on its own.

Asparagus cream soup blends frozen asparagus with chicken broth, milk, and egg yolks into a silky velouté finished with a hit of hot sauce. Old-school stovetop classic that uses pantry staples and feeds a crowd.

Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.