10,000 salted egg recipes

Overnight French toast casserole assembled the night before and baked in the morning. Bread soaks in a lemon-vanilla egg custard and puffs up golden and fluffy without any stovetop work.

Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Hot Dutch slaw with shredded cabbage steamed tender and dressed in a sweet-sour egg vinegar sauce. A traditional Pennsylvania Dutch warm cabbage side dish.

Three-layer cake with two chocolate buttermilk layers and a yellow layer, sandwiched with caramel filling and topped with rich chocolate frosting. Show-stopper celebration cake.

Brown sugar raisin walnut drop cookies for the holiday cookie tin. All brown sugar (no white) for deep caramel chew, packed with raisins and walnuts in every bite. Three dozen from one bowl in twenty minutes.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

Silky baked egg custard with fresh ginger, brown sugar, cinnamon, and nutmeg. Gently cooked in a water bath for a wobble-in-the-center finish. Serve warm or chilled.

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.

Fudge nut cake with melted unsweetened chocolate and chopped nuts baked in a single 9x13 pan or two round layers. A dense, fudgy from-scratch chocolate cake with old-fashioned charm.

Stuffed jalapeno peppers with a creamy filling of cream cheese, boiled eggs, mayonnaise, onion, and garlic salt. A no-cook, chilled appetizer with tangy heat in every bite.

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

Mocha icebox cake layers ladyfingers with a silky coffee custard filling, then chills overnight into a sliceable, cake-like dessert. Topped with sweetened whipped cream for an old-fashioned coffee lover's treat.

Cheddar spoonbread made with yellow cornmeal, eggs, and sharp cheddar cheese. A puffy Southern cornmeal casserole that's part souffle, part cornbread, and all comfort.

Fa-la-la-la's are festive spritz-style cookies pressed into holiday shapes from a buttery shortening dough flavored with vanilla and almond extract. Christmas cookie classic.

Kouloures is a traditional Greek Easter bread, sweet yeast loaves brushed with egg yolk, scattered with sesame seeds, and crowned with red-dyed eggs symbolizing the resurrection.