10,000 salted egg recipes

Old-fashioned fruitcake packed with dates, candied pineapple, candied cherries, and a full pound of pecans. Baked low and slow for a dense, jewel-toned holiday loaf that's more fruit than cake.

A rich, tender bread machine egg bread, soft and golden from three eggs, butter, and milk. Just add everything to the machine and press start for a hands-off, challah-like loaf, great for toast or sandwiches.

Chocolate mint squares with fudgy pecan-studded brownie base and a creme de menthe buttercream frosting. A retro church cookbook classic with serious holiday party vibes.

Speedy chocolate cookies made with cocoa powder and corn syrup, no chilling needed. Dip in water then granulated sugar for sparkly tops that crackle as they bake.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

Beef porcupine meatballs with rice, simmered in marinara sauce and beef consomme. A retro family dinner where the rice pokes out like little quills.

Chilled Caribbean papaya-orange soup blends ripe papaya, fresh OJ, and a hint of cumin into a silky, refreshing starter. Topped with crunchy almonds and coconut for a tropical twist.

Pure fruit cookies sweetened only with mashed bananas and dried fruit. No added sugar, made with oats, nuts, and chopped apricots, raisins, or dates.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.

Banana Chocolate Cake with molasses-deepened batter and a full cup of chocolate chips, baked in a springform then split into layers for frosting. Richer and more complex than any standard banana cake.

Old-fashioned walnut pound cake started in a cold oven for a tall, even crumb. Buttery vanilla base studded with finely chopped walnuts, baked in a tube pan.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

Decadent chocolate brownies spiked with coffee, Godiva liqueur, and crunchy walnuts. These fudgy brownies with a ribbony texture are pure indulgence for chocolate lovers.

Praline brownies layer a buttery brown sugar-pecan topping in the bottom of the pan, then bake right under a tender vanilla brown-sugar batter. Flip the pan and the praline crown sits on top, glossy and crackling.

Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.