1,174 salted egg recipes

Chicken and almond rissoles with stir-fried vegetables: grated potato and carrot bind cooked chicken into oval patties, rolled in almonds and baked alongside snow peas and baby corn.

Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Hungarian chicken paprikash with flour-dredged chicken simmered in tomato juice, paprika, and chicken broth, finished with sour cream. Served over buttered parsley egg noodles.

Mini crab tarts in flaky pastry shells with Swiss cheese, cream cheese, nutmeg, and shredded carrots. Baked until set and golden for an elegant, bite-sized seafood treat.

Impossible seafood pie with crab, tuna, sharp American cheese, and cream cheese in a Bisquick batter that forms its own crust. A crustless quiche-style dinner ready in an hour.

Brunch burger: cast iron beef patty seasoned with house blend, stacked with bacon and a runny fried egg. Serve on English muffins, buns, or glazed donuts for the full treatment.

Crustless green bean pie with cheddar cheese, mushrooms, and a Bisquick batter that forms its own crust as it bakes. A savory vegetable main dish.

Meat and sweet potato pie with a seasoned ground beef crust filled with mashed sweet potatoes, brown sugar, cinnamon, and eggs. A savory-sweet dinner pie with no pastry needed.

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.

Hungarian-style braised pork stew with paprika, caraway seeds, roasted vegetables, tomatoes, and red peppers. Slow-baked until fork-tender, served over egg noodles or rice.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

Made this for lunch today, and it was yummy. It was like a frittata or omelette. The recipe was quite easy to follow, and I think I can use leftover chicken or turkey meat to replace pork. Have saved the recipe to my recipe box! Thanks for sharing it.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.