10,000 salted egg recipes

Simple and colorful, which makes it perfect for the holidays!

A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.

Try this scrumptious variation of bread pudding that is made from a tasty French Bread.

Coconut raisin bread made with freshly grated coconut, evaporated milk and warm cinnamon. A tender, lightly sweet quick bread that bakes into two golden loaves with chewy raisin pockets throughout.

This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.

Homemade easy doughnuts are baking-powder doughnut drops fried golden in hot oil and rolled in sugar while warm. No yeast, no shaping, no special equipment needed for this old-fashioned breakfast treat.

Corned beef oven omelet that bakes hands-off in one dish, no flipping required. Beaten eggs, milk and seasoned salt fold around torn corned beef and melty cheese for an easy brunch that feeds a crowd.

Soft, spiced drop cookies loaded with fruity mincemeat filling. A holiday cookie jar staple that makes 3 dozen in 30 minutes. Old-fashioned flavor your grandmother would recognize.

Chocolate meringue puffs with melted semi-sweet chocolate, walnuts, and a touch of vinegar folded into glossy egg whites. Crisp outside, fudgy inside, and naturally gluten-free.

Old-fashioned rhubarb pie with a double crust, egg-thickened filling, and just six ingredients. A tart, tangy heritage recipe baked at two temperatures for a flaky crust.

A rich flavorful sauce of bacon, cream and eggs defines this quick to prepare Italian classic.

Italian Bolognese pinwheel cookies filled with thick fruit jam, rolled jelly-roll style, and sliced into spirals. Use fig, sour cherry, quince, or apricot jam. Makes 4 rolls.

Fluffy, moist and delicious songe cake is good at any time, it can be a simple dessert served with some cream, or can be a snack with a cup of your favorite coffee or tea!

This is one of the most refreshing desserts I've ever had. If you are feeling fancy, serve the mousse in little dark chocolate bowls.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.