1,495 egg recipes

Frosted rich brownies: low-fat brownies built on evaporated and powdered skim milk instead of butter, then crowned with a coffee-spiked cocoa frosting. Deeply chocolate without the heaviness.

Low-fat oatmeal raisin cookies built on applesauce instead of butter, with cardamom, cinnamon, cloves, and orange zest. Soft, chewy, and warmly spiced.

Baked falafel patties with chickpeas, tahini, and warm spices. Healthier Middle Eastern vegetarian patties that are crispy outside, tender inside, without deep frying.

These muffins are super super moist and tasty. Blueberries, bananas and apple really moisten up these muffins, also whole wheat flour, oats and flax seeds add the nutrient and nutty-tangy flavors. They are great for breakfast to start a day!

Try something new when it comes to meatballs with this tasty recipe that uses mushrooms, cheese and oregano.

Classic red velvet cake transformed into a donut, glazed with a sweet and slightly tangy icing.

Banana ginger bran muffins with ground and crystallized ginger, oat bran, ripe banana, and a tart lemon glaze. A double-ginger muffin with whole wheat flour and high fiber.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Light Pennsylvania Dutch cheesecake with low-fat cottage cheese and beaten egg whites for cloudlike texture. Sinks in the middle to cradle fresh berries or peaches.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Lemonade cake roll made with frozen lemonade concentrate in both the sponge and the vanilla whip filling. A tangy, citrus-packed rolled dessert with a powdered sugar finish.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.