10,000 salted egg recipes

Delicious but a bit salty...I think 1/2 tsp of salt would be sufficient.

A favorite has to be the buttermilk biscuits, they are so light and fluffy, they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

Chocolate syrup nut brownies built with bottled chocolate syrup, butter, eggs, and chopped nuts. A pantry-staple brownie with a cakey crumb, finished with a dusting of powdered sugar.

Simple buttermilk pancakes perfect for weekend brunch with adjustable thickness to suit your preference. Melted butter in the batter creates rich flavor and beautiful golden-brown color.

Almond pound cake baked from a cold-oven start, with butter, shortening, and evaporated milk for a tight, tender crumb. Almond extract perfumes every slice. The cold-start trick gives a crackless top and even rise.

I recently came across another way to use up some of those cartons of oats and bags of bran spilling out of my pantry. Brandi of Bran Appetit posted an intriguing recipe for Brandi's Cookie Bars. I used her recipe with a few changes to make cookie bars of my own. Please visit Brandi's blog for the original recipe. And if you're a fan of oatmeal cookies and chocolate, make these now! Oatmeal-Bran Cookie Bars (adapted from Bran Appetit)

Whole wheat apple pancakes blend half whole-wheat and half white flour with milk, eggs, and grated fresh apples for a hearty, fiber-rich breakfast pancake. Ready in 20 minutes.

One of the best banana bread I have ever tested. Strongly recommend this recipe to everyone who loves a good loaf of banana bread.

Buttermilk pecan waffles with crispy edges, pillowy centers, and toasted pecan crunch baked right into the iron. The buttermilk-soda combo is the secret to that classic Southern-style lift.

Make the best brownies in the world with this simple and delicious recipe that will have your kids wrapped around your finger!

Has a great flavor - very moist. A lighter color than some Banana Nut breads. The best I've ever tasted.

Tender, bakery-style scones made with cake flour for a light crumb. The sticky dough scoops straight onto the pan, no rolling or cutting, and bakes right from frozen, so you can stash a batch and bake fresh whenever the kettle's on.

Pflaumenkuchen: traditional German plum cake on a buttery shortbread base with quartered Italian prune plums and peach jam glaze. Late summer pastry heaven.

Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.

Homemade hoppers, the iconic Sri Lankan bowl-shaped crepe made from a fermented rice flour and coconut milk batter. Lacy-crisp at the edges, soft and spongy in the center, ready for curry, jam, or butter.