Egg recipe collection

Classic vanilla cupcakes made with the two-bowl method for tender, fluffy crumb and sky-high rise every single time.

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

This stately three-layer coconut cake is made with sifted cake flour, almond and vanilla extracts, and filled and frosted with coconut. A towering Southern classic for celebrations.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Copycat Cinnabon cinnamon rolls made with a pudding-enriched dough for an ultra-soft, gooey crumb, rolled with brown sugar and cinnamon and finished three ways: cream cheese frosting, caramel-pecan sticky buns, or classic.

An elegant charlotte lined with ladyfingers and filled with a tangy citrus cream made from quark, yogurt, and whipped cream. Topped with glazed fresh strawberries. A make-ahead showpiece for special occasions.

A European-style fruit flan with a golden sponge base baked in a fluted tin, piled with fresh strawberries, and finished with a glossy red glaze. Bakery-window gorgeous from your own oven.

From-scratch griddle cakes with sliced fresh strawberries folded right into a light, fluffy batter. Thirty minutes from bowl to breakfast table, served hot with syrup and butter.

Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.

Moist and chocolaty cake, a decedent dessert to enjoy at any occasion.

Traditional Italian egg cookies made with just three ingredients: eggs, sugar, and flour. Light, airy, and gently sweet with golden edges. A nonna-approved classic.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

Egg-dipped stuffed sandwiches two ways: peanut butter and raisins for the kids, mozzarella with anchovies and basil for the grownups. Crispy, quick, everyone wins.

This sugarless banana walnut cake uses only bananas to lightly sweeten the batter.