10,000 egg recipes

Potato pudding baked in a cast iron skillet with grated raw potatoes, crispy bacon, eggs, and evaporated milk. A savory, custard-like dish with crispy edges from the iron pan.

Homemade pound cake with butter, powdered sugar, eggs, and a hint of lemon extract. Five-ingredient classic for tea, dessert, or strawberry shortcake base.

Kansas omelet is a Midwestern overnight breakfast casserole layered with white bread, diced ham, sharp cheddar and a milky egg custard. Assembled the night before, baked puffy and golden in the morning.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

A classic French-style custard sauce (crème anglaise) with egg yolks, cinnamon-infused milk, and vanilla. Silky, pourable, and pairs with any warm dessert.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

To Do Tarts: small pecan cookies bound with ground stale bread, orange zest, and stiffly beaten egg white. Five-ingredient nut cookies with no flour and no butter, ready in 30 minutes.

Old-fashioned drop cookies made with lard, brown sugar, and eggs. Just five ingredients, a big batch of 5 dozen, and that tender crumb only lard can give you.

Greek lemon soup (avgolemono) microwave shortcut version using canned chicken and rice soup, egg, and fresh lemon. A 35-minute cheat for a Mediterranean classic.

Candied spicy pecans coated in cinnamon sugar and egg white, slow-baked at low heat for one hour until crisp and caramelized. An addictive sweet-spiced nut snack or holiday gift.

Country-style sandwich maker pockets stuffed with egg, grated cheese, zucchini, and onion, toasted in a sandwich press. A quick hot snack from the toastie-maker era of home cooking.

Homemade vanilla custard ice cream topped with a deep morello cherry sauce simmered with lemon, vanilla bean, and the cracked cherry stones for almond-scented depth. Old-world Italian dessert work.

Swedish rosettes are crisp, lacy fried cookies shaped by a decorative iron dipped in batter and flash-fried until golden. A Scandinavian holiday tradition dusted in powdered sugar.

Checkerboard cookies, a visually striking shortbread-style cookie with alternating vanilla and chocolate squares. An impressive icebox cookie for holiday tins.

Mint white chocolate mousse folds melted white chocolate, green creme de menthe, whipped cream, and egg whites into a pale, airy dessert. A refreshing dinner-party finish.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.