10,000 salted egg recipes

The perfect recipe to make your breakfast more entertaining and scrumptious!

Poached eggs and sautéed crabmeat layered in ramekins and blanketed with a flamed brandy cream sauce. An elegant brunch main with cayenne heat and a dusting of paprika.

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.

Classic pecan pie from Dear Abby columnist Abigail Van Buren, built on corn syrup, brown sugar, and whole pecans scattered across the top instead of stirred in. The old-school Southern holiday standard.

Oven-baked crunchy chicken legs coated in seasoned flour, egg, and crushed corn flakes with a homemade paprika-salt seasoning. Crispy outside, juicy inside, no deep frying needed.

Fig jam muffins with homemade dried fig jam spooned into the center of each muffin before baking. A from-scratch breakfast treat with warm spiced fig filling.

Gluten-free olive rosemary flatbread made with rice flour, corn flour, and xanthan gum. Studded with black olives, brushed with garlic-egg glaze, and baked golden.

If you're treating your loved one to a romantic dinner, try this succulent beef dish that is sure to please them!

Classic British toad in the hole with plump sausages baked in a golden, puffy Yorkshire pudding batter. Crispy edges, soft center, and ready in under an hour.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Bob Hope's lemon meringue pie with a bright cornstarch-thickened lemon curd in a baked pie shell, topped with sweet meringue and baked to a golden, lightly browned cap.

Let your crockpot help you out with making dinner with this delicious macaroni and cheese dish.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

A retro salmon loaf made with canned salmon and oats, baked until firm and sliceable, then topped with a from-scratch creamed peas sauce. Comfort food from Grandma's kitchen that still holds up beautifully.

Classic beef meatloaf with oatmeal binder and tangy ketchup-horseradish glaze. Hearty family dinner that makes two loaves, perfect for freezing one for later.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.