Egg Recipes

Mexican chocolate chiffon pie with Kahlua coffee liqueur, whipped cream, and toasted almonds in a baked pie shell. A silky, no-bake gelatin-set filling chilled overnight.

Homemade cinnamon rolls with lemon zest and raisins, shaped into sugar-dipped balls with a golden cinnamon crust. A unique twist on the classic yeast roll.

Great potato salad for those who love red potatoes like I do. A perfect, creamy, crunchy potato salad.

Three layers of homemade cocoa brownie stacked with strawberry ice cream and drizzled with chocolate sauce. This frozen brownie loaf is a make-ahead showstopper that feeds 10 to 12 with zero fuss at serving time.

Puffy baked fondue, an individual cheese souffle made with French bread, Swiss cheese, white wine, and folded egg whites. The dinner-for-two souffle that doesn't require a souffle dish or French training.

Chocolate nougatines are a classic candy made from honey-sweetened nougat with chopped nuts, cut into squares and coated in melted chocolate. Chewy, nutty, and rich with old-fashioned candy-making technique.

Blueberry snack cake with cinnamon, lemon zest, and flour-coated berries that stay suspended in a tender crumb. A one-bowl bake great for picnics and lunchboxes.

Cubed ham, tender asparagus, and hard-boiled eggs in a cheesy cream sauce over toast points or biscuits. A hearty brunch or easy dinner that uses up leftover ham.

Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.

Macadamia fudge torte with devil's food cake mix, pureed pears, chocolate chip filling, and warm butterscotch sauce. A layered springform pan dessert.

Citrus devil's food cake made with grapefruit juice instead of water or milk, creating a tangy, bittersweet chocolate cake with a cocoa-grapefruit syrup folded through the batter.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

This ultra-rich chocolate bar poundcake melts milk chocolate into buttermilk batter for a dense, velvety crumb that practically dissolves on your tongue. A showstopper dusted with powdered sugar.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Raspberry sauce is a foamy, custard-style British dessert sauce of whipped eggs, sugar, and raspberry juice. Light, frothy, and reminiscent of zabaglione for pudding or sponge cake.