10,000 salted egg recipes

Applesauce replace the fat and keeps the cake moist.

This was an amazing recipe. Very easy and delicious! The only thing I had to correct was the baking time. I needed to bake it about 45 minutes.

These delicious pancakes are perfect for breakfast.

Classic almond macaroons made with almond paste and stiff egg whites. Chewy centers with crisp edges, these gluten-free cookies release easily with a wet towel trick.

Coconut macaroons fit for the President of the United States.

Simple muffin base yields fluffy bakery-style results with 8 flavor variations: blueberry, banana pecan, ginger, cheese, orange, coconut, chive, jelly surprise.

Buttermilk pound cake with a tender, fine crumb and tangy edge from low-fat buttermilk. A lightened butter-and-margarine pound cake recipe that bakes up golden in a bundt, tube, or loaf pan.

Barbecue meatballs in a sweet-tangy ketchup and chili sauce glaze, baked until sticky and caramelized. Family-style comfort food great over rice, pasta or with toothpicks for parties.

Strawberry-pecan bread folds frozen strawberries and chopped pecans into a cinnamon-spiced quick bread batter for a tender, fragrant loaf. A pink-flecked, jammy take on the classic banana bread.

Almond biscotti baked the classic Italian way: twice in the oven for that signature dry, dunkable crunch. A simple base recipe with toasted almonds that keeps for months in a tin.

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).

An excellent way to use up our leftover roasted lamb. The hash was goledn-brown, crispy and very tasty. Lamb has certainly given lots of flavour to the hash. Served it with soft poached eggs, and the combination was delicious.

Cottage cheese pancakes blend eggs, cottage cheese, and just a quarter cup of flour into protein-packed breakfast pancakes. High-protein, low-flour, ready in 20 minutes.

Light and fluffy buttermilk-style breakfast pancakes from a classic batter of flour, eggs, milk, and melted butter. Tall, tender stacks ready in 30 minutes for fresh fruit and maple syrup.

Classic French crepe batter blended smooth with flour, eggs, milk, and melted butter. Rests one hour, makes thin lacy crepes. Freezes beautifully for make-ahead meals.

Chiffon waffles fold whipped egg whites into a buttery batter for impossibly light, airy waffles with crisp edges and tender insides. Served with fresh berries and maple syrup for breakfast.