2,184 salted egg recipes

This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it's a showstopper for holidays and special occasions.

Brownie pecan pie bars combine a fudgy cocoa brownie base with a buttery pecan pie topping baked in layers. Two textures in one bar: dense chocolate on the bottom, gooey caramelized pecans on top.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Perfect for the summer, this scrumptious potato salad can satisfy anyone's appetite at lunch.

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.

Bizcochos are traditional New Mexican holiday cookies creamed with lard, scented with orange zest, baked golden, then rolled in cinnamon sugar. The state cookie of New Mexico for Christmas and weddings.

Wild mushroom and pasta souffle folds fine egg noodles and sauteed wild mushrooms into a porcini-Parmesan bechamel, lightened with whipped egg whites so it bakes up airy and golden. An elegant mushroom-lover's main.

Golden egg bread for the bread machine with a rich, tender crumb from eggs, sugar, and vegetable oil. A challah-style loaf that's hands-off and ready in one cycle.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Pineapple banana walnut tube cake with cinnamon and a fresh pineapple icing. Crushed canned pineapple keeps the crumb moist for days. Stir-and-pour batter, no creaming required.

Classic creamy potato salad with hard-boiled eggs, scallions, garlic powder, onion salt, and mayonnaise. A simple, old-school potato salad that rests 2 hours for the best flavor.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.