Egg Recipes

Double orange cake made with baking mix, buttermilk, orange zest, and chopped raisins. A simple one-bowl cake with bright citrus flavor in every bite.

Four-layer double-chocolate torte with unsweetened chocolate cake, chocolate filling, and whipped cream frosting in alternating layers. A tall, impressive celebration cake with intense chocolate flavor and a light cream finish.

Double-rich chocolate cookies with cocoa powder in the dough and semi-sweet chocolate chips throughout. Baked low and slow for a fudgy, intensely chocolate cookie with soft centers.

Kapaw Pla is a traditional Thai soup featuring rehydrated dried fish belly in a light chicken broth with bamboo shoots, soy sauce, and white pepper. Topped with sliced egg and fresh cilantro, it's comforting and deeply savory.

Potato omelette with sliced boiled potatoes, sauteed onions, and beaten eggs cooked together in a skillet until firm. A hearty, old-school breakfast with just five simple ingredients.

No-bake coconut Easter egg candies coated in semi-sweet chocolate. Shaped from a simple fondant of powdered sugar, butter, and almond extract with flaked coconut.

Easy chocolate and pecan cookies: soft, chewy drop cookies loaded with chocolate chips and toasted pecans, made with a butter-and-shortening blend for the best of both texture and flavor.

The recipe was easy to follow, and my kids loved the cake. It only lasted a couple of hours. I know, they all have sweet teeth :)

Old-fashioned egg balls for soup made from hard-boiled egg yolks, raw egg yolks, and flour. A heritage 3-ingredient garnish that adds richness to clear broths and consommes.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

Three-ingredient egg casserole with sausage and cream corn cooked in a Dutch oven over campfire coals. A hearty camping breakfast that feeds a crowd with almost no prep.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.

Eggnog snickerdoodles rolled in nutmeg sugar, flavored with brandy and rum extracts. A holiday twist on the classic crinkled cookie with warm eggnog spice in every bite.

Eggplant and cheddar omelet filled with sauteed eggplant cubes in tomato sauce. A hearty, savory breakfast or brunch omelet with Mediterranean flair.

Eggplant di Carnevalle layers crispy breaded eggplant with ricotta-spinach filling, tomato sauce, and melted mozzarella. A hearty Italian bake that's part eggplant parm, part lasagna.

Eggs baked in sour cream with breadcrumbs, butter, and freshly grated Parmesan. A rich, creamy brunch dish with set whites and golden, bubbly cheese on top.