10,000 salted egg recipes

Yeast-risen Belgian waffles with separated eggs for an incredibly light, airy texture and deep pockets perfect for catching syrup. The batter rises for 45 minutes before cooking, creating waffles with a crispy exterior and tender, almost custardy interior.

Coconut treacle pani hoppers, sweet Sri Lankan hoppers from a fermented rice-flour and coconut milk batter enriched with coconut treacle, cooked soft and spongy, then folded into a crescent. A treacly teatime treat.

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.

Classic Viennese Christmas cookie. Soft and buttery with a dusting of snowy sugar.

Tender beef and onion meatballs glazed in a sweet chili sauce spiked with grape jelly and lemon juice. A retro party appetizer that hooks every guest from the first bite.

Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.

One of the best tea time desserts. Easy to make. Try this recipe.

Panettone Italian fruitcake with orange zest, dried fruit, and a tender yeast dough. Baked in a coffee can for the classic tall dome shape. Ready in about an hour.

Quick and easy breakfast, this omelet turns out very moist with juicy tomatoes and sweet peppers.

Easy chocolate mousse made with semi-sweet and unsweetened chocolate, brandy, and whipped cream beaten right into the eggs and sugar. Two methods: bowl for light, blender for dense.

Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.

Crisp sugar cookies rolled and cut into shapes, with crackly browned edges, a soft snap, and the kind of buttery vanilla flavor that takes well to a sugar dusting or royal icing.

These have a great texture and are not as filling and heavy as ordinary pancakes.

Classic buttermilk pancakes from scratch with tangy flavor and tender, fluffy texture. Let the batter rest for 10 minutes to activate the leavening for the lightest, most pillowy pancakes.

Favorite peanut butter cookies with crushed Rice Chex folded into the dough for unexpected crunch in every bite. The classic crisscross fork-mark cookie with a textural twist.

Classic yeast-raised Belgian waffles with beaten egg whites for maximum height and crispy edges. The batter rises for 45 minutes until doubled, then cooks into golden waffles with deep pockets that hold every drop of maple syrup and melted butter.