10,000 salted egg recipes

You will enjoy the taste of these scrumptious cookies that combine two of the richest flavors in baking: chocolate and peanut butter.

Cheesy spinach quiche with Swiss cheese, heavy cream, and chopped spinach baked into a flaky par-baked crust. Vegetarian main for brunch, lunch, or weeknight dinner.

No-starter friendship Bundt cake with brandied fruit, coconut, dates, and a hit of orange and walnut extracts. The classic friendship cake without the 30-day countdown.

Rhubarb pecan muffins with fresh orange juice and orange zest for a tart, nutty, citrus-bright spring bake. A quick-mix muffin that uses seasonal rhubarb in every bite.

Greek almond pipes (Flogheres): crisp phyllo rolls stuffed with cinnamon-scented almonds and orange, soaked in hot honey syrup. A traditional Greek holiday pastry.

Microwave chocolate cake topped with gooey halved marshmallows and smothered in rich chocolate frosting. Ready in under an hour with zero oven time. A kid-friendly crowd-pleaser.

Lowfat saffron bread for the bread machine swaps butter and oil for applesauce, then tints the loaf gold with saffron threads. A fragrant, fat-free yeast bread that tastes far richer than its nutrition stats suggest.

Albondigas soup with small browned meatballs simmered in stock with garlic, parsley, and white wine. Serve as a Mexican-style meatball soup or a saucy main dish.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

Cereal killer cookies: chewy oatmeal cookies loaded with almond brickle chips for buttery toffee crunch in every bite. The big-batch cookie that vanishes off the cooling rack.

Mini bacon cheese quiches in a tender cream cheese pastry shell, filled with crisp bacon, cheddar, Swiss, onion, and a custard of eggs and half and half. Make-ahead, freezer-friendly party bites.

Quick apple breakfast bread topped with overlapping cinnamon-sugar apple slices on a biscuit-style raisin dough. No yeast, no rising, baked in 20 minutes flat.

Hash brown crust quiche with ham, pepper jack, gouda, and a half-and-half custard. The crispy potato crust ditches pastry entirely. Brunch crowd-pleaser, breakfast-for-dinner all-star.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Taka hallah, a saffron-tinted challah bread with white raisins and poppy seeds, braided and baked golden. A two-day refrigerator rise makes this Shabbat loaf extra flavorful.

Ham and corn custard: a Depression-era egg custard baked with diced ham, sweet corn, and sauteed onions. A tender, savory supper that turns leftover ham into something special.