Egg recipe collection

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Pet milk coffee cake baked in a bundt pan with layers of brown sugar, cinnamon, and nut crumb topping swirled through a rich evaporated milk batter.

Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.

Pfeffernüsse-style German spice cookies with cinnamon, cloves, nutmeg, mace, and allspice, finished with a drop of brandy before baking. A traditional holiday cookie that keeps for weeks in a tin.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Picante de huevos: a Colombian appetizer of hard-boiled eggs, avocado, onion, habanero, and vinegar blended into a spicy salad and served in hollowed mango halves.

Welsh cakes, also known as Pice Bach, are griddle-cooked currant cakes spiced with mixed spice. Traditional Welsh tea-time treat ready in 25 minutes.

Classic pink pickled eggs with beet juice, vinegar, brown sugar, and cloves. Sweet, tangy bar snack ready overnight.

Authentic pub-style pickled eggs in a hot vinegar-and-pickling-spice brine with sliced onion. Ready in hours, not weeks. The classic British boozer snack made at home.

Pickled eggs in pickled beet juice, turning hard-boiled eggs Pennsylvania Dutch pink with sweet-spiced beet brine. A roadside bar classic and Easter party showstopper.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Pickled pink eggs tinted with beet juice and brined in a vinegar-pickling-spice mix with garlic and bay leaf. Classic pub-snack or potluck appetizer that gets better the longer it sits. Just six ingredients.

Polish stuffed mushrooms filled with sauteed onion, chopped stems, hard-boiled egg, sour cream, and breadcrumbs, topped with Gouda cheese and baked until bubbly.

A scrumptious bread pudding that will have you singing the "Pina Colada song" all day long!

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.