1,356 salted egg recipes

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

Mini cornmeal muffins with buttermilk and whole kernel corn baked at high heat for crispy edges. Bite-sized cornbread that's great alongside chili, soups, and barbecue.

Sugar-free white layer cake made with artificial sweetener, almond extract, and folded egg whites for a light, airy crumb. A diabetic-friendly two-layer cake that's ready to frost.

Khvorost are crispy Russian fried dough twists dusted in cinnamon sugar, made with a vodka-laced dough for extra crunch. Served with apricot sauce for dipping.

Low-fat brownies made with cottage cheese instead of butter, egg whites instead of whole eggs, and real unsweetened chocolate. Fudgy and rich with far less guilt.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

White cake creams shortening with sugar, then folds in stiffly beaten egg whites and almond extract for an airy, snow-white crumb. The classic American layer cake base for any frosting or filling.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.

Cranberry coffee cake with a crushed frosted flake cereal topping baked over whole cranberry sauce. A quick, one-pan breakfast cake that works warm or at room temperature.

Mom's lemon pie cooks a fresh-lemon curd with the zest of two whole lemons over the stovetop, thickened with both flour and cornstarch. A traditional water-based lemon meringue pie filling.

Peach melba layer cake sweetened with apple juice concentrate instead of sugar, topped with fresh peaches, raspberries, and fruit spread. Refined-sugar-free homage to the Escoffier classic.

Fruit sponge whips gelatin-set sour milk with crushed fruit and beaten egg white into a light, mousse-like vintage dessert. Old-fashioned chilled treat with cloud-soft texture.

Buttermilk coffee cake baked in a tube pan with a cinnamon-sugar and toasted pecan streusel swirled through the center and on top. Tender and egg-free.

Vera's buttermilk cookies use powdered buttermilk and a half-sugar, half-sweetener blend for a lower-sugar tangy sugar cookie. Crisp edges, soft centers, ready in 35 minutes.