1,624 salted egg recipes

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Simple filled crepes (Flaedle) with eggs, milk, and flour, rolled with preserves and dusted with sugar. Fill sweet with jam or savory with seasoned meat.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Baid masluq, a Middle Eastern spiced egg dish with sumac, marjoram, and olive oil. Hard-boiled eggs crushed with a fork and seasoned, served as a mezze appetizer.

Deep-fried cucumber slices double-coated in cracker crumbs and egg for a crispy, golden side dish. An unexpected way to cook cucumbers that's ready in 20 minutes.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Try something different when it comes to bread with this delicious recipe that's hassle free!

A sugar-free white cake for diabetics, sweetened with sorbitol instead of sugar and lightened with whipped egg whites. A tender, fluffy, snowy white layer that's a versatile base for any frosting.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Fresh coconut cream pie layers a silky stovetop coconut custard under a cloud of golden meringue, finished with a shower of toasted coconut. An old-fashioned, made-from-scratch pie with tender custard and crisp-tipped peaks.

Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.

Favourite Yorkshire pudding made with hot beef drippings in a muffin tin for crisp, puffed cups with custardy centers. The traditional British accompaniment to a roast.

Rosette cookies fried on a decorative iron with a thin egg-and-milk batter, dusted with powdered sugar. Crisp, lacy Scandinavian holiday cookies with a delicate snowflake shape.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.