10,000 egg recipes

Classic British Scotch eggs with hard-boiled eggs wrapped in savory sausage meat, breaded and deep-fried until golden. Perfect hot or cold for picnics and parties.

Make-ahead sausage, cheese and egg breakfast casserole built on herb croutons, sharp cheddar and bulk pork sausage. Assemble at night, bake in the morning. The brunch crowd-feeder.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Bake eggs right in buttery toast for a crispy-edged breakfast that turns one slice of bread into a complete morning meal in just 10 minutes.

A rich, egg-loaded challah made entirely in your bread machine. With 4 eggs, oil, and a touch of margarine, this loaf bakes up soft and golden with a sesame seed crust that begs you to tear off just one more piece.

Traditional Italian egg cookies made with just three ingredients: eggs, sugar, and flour. Light, airy, and gently sweet with golden edges. A nonna-approved classic.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Old-fashioned egg balls for soup made from hard-boiled egg yolks, raw egg yolks, and flour. A heritage 3-ingredient garnish that adds richness to clear broths and consommes.

Enjoy the All-American taste of these scrumptious egg rolls that make an amazing appetizer.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

Baked eggs and ham with seasoned croutons and melted cheddar in a single dish. A quick, hands-off breakfast for two that's ready in under 25 minutes.

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.

This overnight SPAM and egg brunch casserole layers bread cubes, SPAM, and Velveeta in a custard of eggs, milk, and dry mustard. Assemble the night before and bake in the morning for an easy crowd-pleasing breakfast.

Let your bread machine do the heavy lifting for this golden, egg-rich challah. Simple ingredients, a gorgeous braid, and an egg wash finish make this the easiest way to get bakery-quality Shabbat bread at home.