10,000 egg recipes

Puffy baked fondue, an individual cheese souffle made with French bread, Swiss cheese, white wine, and folded egg whites. The dinner-for-two souffle that doesn't require a souffle dish or French training.

Peanut butter chiffon pie set with gelatin and aerated with whipped egg whites for a cloud-like texture. Proper old-school technique for the lightest peanut butter pie possible.

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

Easter lamb cake baked in a two-piece lamb-shaped mold, using classic tender white cake. A traditional European Easter centerpiece that stands upright on the table and frosts into a fluffy white lamb.

Rustic Italian bread shaped into a baguette with a crispy egg-white crust and cornmeal-dusted bottom. Uses a bread machine for the dough, then hand-shaped and oven-baked.

A flaky, tender pie crust made with a blend of whole wheat pastry flour and all-purpose flour, butter, egg yolk, and a splash of lemon juice. A healthier high-fiber crust that rolls out like a dream.

Bring a new type of dip to your dinner party with this dip that uses parmesan cheese and eggplant.

Meringue-based granola cookies made with whipped egg whites, brown sugar, and folded-in granola. Light, crispy, and low-fat with no butter or flour needed.

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Brainy bran muffins with buttermilk, honey, brown sugar, cinnamon, and raisins. Tender, moist, and freezer-friendly for grab-and-go breakfasts all week.

Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.

French Acadian (Canada) version of the British classic Shepherd's pie.

Buttermilk cinnamon coffee cake with a crunchy walnut streusel topping baked in a 9x13 pan. A tender, moist breakfast cake with brown sugar, ginger, and a crumbly nut-cinnamon top that's perfect for brunch.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.

Spiced peach nut bread with canned peaches (or apricots), warm cloves, raisins, and chopped nuts. A moist quick bread loaf using the canning syrup as part of the liquid for extra flavor.