10,000 salted egg recipes

Arkayagan abour is the Armenian royal meatball soup with tiny lamb-and-rice meatballs floated in a lemony egg-thickened broth. Light yet deeply savory, finished with parsley.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Apfelquarkkuchen, the German apple and cream cheese kuchen, layers a tender yeast-dough base with cinnamon-tossed Granny Smith apples and a sweetened cream cheese topping. Traditional bakery-style.

Old-Fashioned butterscotch meringue pie recipe. A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Savory Italian cheese cookies loaded with freshly grated Parmigiano-Reggiano, butter, and a hint of nutmeg, each topped with a whole almond and baked golden. Rich, crumbly, and utterly addictive.

This cheesy and moist corn bread is packed with yummy flavors, serve it with a warm bowl of chili in a cold winter day.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

Blueberry lemon souffle pie crowns berries and tangy lemon curd with a billowy baked souffle topping. A bistro-style dessert with three textures stacked high.

Chocolate hazelnut tart sets a glossy, gooey chocolate filling studded with toasted hazelnuts into a tender chocolate pastry crust. A rich, gianduja-style dessert with an optional splash of rum.

Cherry pie topped with a golden coconut-almond macaroon instead of a second crust. The two-stage bake gives you sweet cherry filling under a chewy, toasted almond-coconut layer.

A light sponge cake rolled with whipped cream, applesauce, and walnuts for an elegant holiday dessert that looks impressive but comes together quickly.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.