Egg recipe collection

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.

Reese's cookies loaded with peanut butter chips and milk chocolate chips in a soft, chewy drop cookie. That classic peanut butter-chocolate combo in every bite.

Reese's fudge cookies with cocoa powder dough loaded with chopped peanut butter cups. A rich, dark chocolate drop cookie with melted peanut butter pockets in every bite.

Referee cookies with chocolate cocoa dough loaded with semi-sweet chocolate chips, decorated with white chocolate stripes piped on top. A fun game-day treat that looks like a referee jersey.

Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.

Reverse chocolate chip cookies flip the classic inside out: a dark chocolate dough studded with white chocolate chunks and chopped macadamia nuts. Rich, fudgy, and loaded with buttery crunch in every bite.

Reverse chocolate chunk cookies flip the classic: a deep, cocoa-rich chocolate dough studded with creamy white chocolate chunks. Fudgy, brownie-like cookies with a striking dark-and-white contrast.

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.

Upside-down rhubarb cobbler with the biscuit batter on the bottom, sugared rhubarb piled on top, and a buttery streusel crown. The cake rises up through the fruit during baking.

Rhubarb crumble cake: a buttery orange-scented cake layered with tart rhubarb and a hazelnut muscovado crumble on top. British teatime classic, best on day two.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Crustless rhubarb streusel pie with a Bisquick custard filling, cinnamon and nutmeg, topped with a brown sugar-nut streusel. No pie crust to roll out.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

Rice crust pizza made with cooked brown rice, eggs, and mozzarella cheese pressed into a pan and baked crispy. A gluten-free, three-ingredient pizza base ready for any toppings.