3,404 egg recipes

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

Zuleika cake is a flourless almond cake with a tender, macaroon-like base crowned with a rich cooked egg yolk cream and toasted almonds. Naturally gluten-free and best made a day ahead.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Cherry cake mix cookies dipped in semi-sweet chocolate and sprinkled with toasted almonds. A clever shortcut treat that looks bakery-fancy with under 10 minutes of hands-on work.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.

Old-fashioned fruit dessert salad with pineapple chunks, sliced bananas, and marshmallows tossed in a hot custard sauce made from pineapple juice and cream.

Pink maraschino cherry cake with cherry juice in the batter, chopped cherries, and nuts folded through. A retro 1950s layer cake ideal for Valentine's Day or bridal showers.

Old-fashioned coconut macaroons with just four ingredients. Crispy edges, chewy centers, naturally gluten-free, and made with stiff egg whites, sugar, shredded coconut, and vanilla.

Aeblekage: a traditional Danish apple cake with cinnamon-dusted apples baked under a buttery cake batter. Equal-weight flour-sugar-butter ratio for tender, golden-topped slices.

Crispy-edged cornbread muffins packed with crunchy pork cracklings. Baked in preheated muffin pans for that signature golden crust, this Southern classic yields 2 dozen crowd-pleasing bites.

Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Layered savory pie in flaky puff pastry with herb omelets, garlicky spinach, Swiss cheese, ham, and roasted red peppers. An Italian-style tourte that slices into gorgeous layers for a stunning brunch or appetizer.

Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.