10,000 salted egg recipes

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

Cinnamon-glazed almonds coated in a sugar-egg white meringue, tossed in melted butter, and baked until crisp and fragrant. An addictive snack that stores for two weeks.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.

Sourdough pancakes made with active starter and beer for extra tang and lift. These Old West saloon-style flapjacks cook up golden with crispy edges and a tender, tangy center.

Irish boiled dinner with feather dumplings: corned beef simmered low with potatoes, carrots, parsnips, turnips, onions, and cabbage. Fluffy steamed dumplings cook right in the briny pot likker for the ultimate one-pot St. Patrick's Day spread.

Classic Italian aniseed cookies (anisbroetli or anise drops) made with whipped eggs, powdered sugar, and ground anise, dried overnight before baking for the signature crisp shell and soft middle.

Try making this delicious bread made with buttermilk, raisins and molasses in the convenience of your crockpot at home.

Blueberry breakfast cake baked in a loaf pan with fresh or frozen berries folded into a simple batter. A tender, not-too-sweet coffee cake that slices beautifully for brunch.

Light-as-air sourdough chiffon cake with a subtle tang from sourdough starter, brightened by lemon juice and vanilla. Baked in a tube pan for sky-high lift and a cloud-soft crumb.

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Potato cheese croquettes made from mashed potatoes and cheddar, double-breaded and pan-fried until golden. A crispy, cheesy way to use leftover mashed potatoes.

Blueberry clafoutis bakes a custardy pancake-style batter over fresh berries until puffy and golden. The classic French country dessert with simple ingredients and rustic charm.

Rustic Italian bread shaped into a baguette with a crispy egg-white crust and cornmeal-dusted bottom. Uses a bread machine for the dough, then hand-shaped and oven-baked.