284 tea egg recipes

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

A savory and hearty soup made with succulent ground pork and beef, brown rice, carrots and green peas.

Garlicky Baked Vegetables with Spoon Bread Topping recipe

Korean japchae (chop chae) with sweet potato cellophane noodles, marinated beef or chicken, mushrooms, snow peas, and egg strip garnish. The classic Korean stir-fried noodle dish.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.

Classic egg fu yung omelets loaded with shrimp, barbecued pork, snow peas, and bean sprouts, crowned with a glossy oyster sauce gravy. Chinese-American takeout-style made from scratch.

Seven layer salad with crisp iceberg, water chestnuts, peas, and a sweet parmesan-mayo dressing, finished with bacon and hard-boiled egg. A make-ahead potluck classic that chills overnight.

Chinese crab combination soup with crabmeat, scallops, dried mushrooms, bamboo shoots, ginger, and silky egg ribbons in a savory broth. A restaurant-style starter.

Cheesy turkey vegetable tetrazzini casserole with leftover turkey, cheddar, peas, carrots, and a buttery breadcrumb-parmesan topping. The classic Thanksgiving leftover transformer.

Baked samosas use a soft yeasted bread-machine dough wrapped around spiced potato and pea filling, brushed with egg glaze, and baked until golden. Lighter than fried samosas with the same Indian flavor punch.

Elegant omelet filled with sauteed shiitake mushrooms, sugar snap peas, sun-dried tomatoes, and herbed goat cheese. This sophisticated brunch dish is lighter than it looks.

Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.

Chinese-style stir-fry with velveted chicken, crisp vegetables, and golden fried almonds in savory oyster-sherry sauce. Restaurant-quality dish ready in 30 minutes.