Egg recipe collection

Classic New York-style cheesecake with a graham cracker crust, creamy cream cheese filling, and tangy sour cream topping. Baked low and slow for a dense, crack-free finish.

Beef and rice meatloaf rolled jelly-roll style around a sweet peach and dill filling, brushed with peach syrup as it bakes. The retro pinwheel that turns ground beef into a dinner-party showstopper.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

Almonds have a wide range of culinary uses although desserts and sweet preparations tend to be the most common.

Orange marmalade nut bread with chopped pecans or walnuts and fresh orange zest. A citrusy quick bread served sliced with softened cream cheese.

Homemade marshmallow Easter eggs dipped in chocolate and decorated with royal icing. Fluffy gelatin marshmallow molded in flour, then assembled into whole eggs with a chocolate seal.

It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.

Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.

Maryland crab cakes with a pound and a half of lump crab, oil-soaked bread, and whipped egg whites for lightness. Pan-fried in butter until golden on both sides.

Add some style to your dinner with these scrumptious crab cakes that will have everyone talking about how delicious they are!

Smoky Thai mashed eggplant, charred whole over a grill then pounded with shallots, garlic, and chili. Fried briefly and served with hard-boiled eggs and fresh mint as a savory dip or side.

Chocolate cake made with mashed potatoes for an incredibly moist, dense crumb. Unsweetened chocolate melted in milk and whipped egg whites keep it light.

Authentic Italian tiramisu layered with espresso-soaked ladyfingers, whipped mascarpone, and a snowy dust of cocoa and powdered sugar. The Roman classic with no shortcuts.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.

Seasoned mayo spread with onion powder and celery salt. A three-ingredient sandwich condiment that adds savory depth to burgers, wraps, and deli sandwiches in seconds.