10,000 salted egg recipes

Old-fashioned cornmeal pancakes with a hearty corn flavor and tender, slightly grainy texture from a hot-water cornmeal soak. Heritage breakfast pancakes from grandma's Sunday-morning rotation.

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

Cornmeal pancakes with a sweet, nutty flavor and tender crumb. A one-bowl batter you stir, pour, and griddle until the tops bubble. Stack them with syrup, fresh fruit, or chocolate sauce for an old-fashioned Southern breakfast.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

Mushroom tomato basil frittata cooked gently on the stovetop, with crimini mushrooms sauteed in broth instead of oil and fresh basil stirred through the eggs. A light, low-calorie breakfast that comes together in about 20 minutes.

Buttermilk waffles with chopped cashews folded into the batter and a quick fresh blueberry compote spooned over top. Light, crisp, and ready for weekend brunch in under 25 minutes.

Buttermilk pancakes with both baking powder AND soda for maximum lift, plus a splash of oil for a tender bite. Eight ingredients, fluffy stack, ready in 15 minutes.

Easy French pancakes are thin, lightly sweetened batter pancakes somewhere between American flapjacks and a true crepe. Quick weekend breakfast finished with honey, syrup, or fresh berries.

This is my go-to recipe for making pie or tart crust. It's simply the best recipe out of there. I have made both sweet and savory pies and tarts, and it turned out perfectly every time.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.

Oven-baked sheet pancakes made with egg whites and fruit cocktail juice instead of milk or eggs. A low-fat, no-griddle pancake batch baked in 15 minutes for a quick breakfast crowd.

Golden, slightly browned and puffed homemade lady fingers. Make your favorite desserts with them, you will not be disappointed.

Kona Inn banana bread, a Hawaiian classic studded with macadamia nuts and packed with six ripe bananas per batch. A tender, butter-rich loaf with island flavor that makes two loaves at a time.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

If you love waffles, then this quick and easy recipe will have you reaching for the syrup again and again!

Overnight sourdough pancakes with a tangy, fermented flavor and tender, lacy edges. The best way to use up your sourdough discard while creating a Sunday-worthy breakfast.