Egg recipe collection

Thai fried noodles with shrimp are a fast, pad-thai-style stir-fry of rice vermicelli, shrimp and egg in a sweet-salty-sour fish sauce and lime glaze, finished with bean sprouts, peanuts and cilantro.

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

Light, airy cheesecake with whipped egg whites folded into the cream cheese filling, baked on a graham cracker crust and topped with sweetened sour cream, cinnamon, and nutmeg.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Classic French omelette cooks two beaten eggs in foaming butter over high heat, rolled and folded around a stripe of grated cheese. The benchmark breakfast technique that every cook should master in under five minutes.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Cold crab dip with cream cheese, mayonnaise, sharp aged cheddar, hard-boiled eggs and minced onion. Mixed in 10 minutes and refrigerated. Serve with crackers, toast points or crudites for parties.

Homemade Thousand Island dressing with chili sauce, hard-boiled eggs, dill pickle, and a dash of barbecue sauce. Creamy, tangy, and ready in 10 minutes flat.

Three cheese polenta pie with a crisp baked polenta crust filled with creamy ricotta, mozzarella, and Parmesan. A vegetarian Italian-inspired savory pie perfect for brunch or a light main dish.

Three-cheese manicotti stuffed with mozzarella, cottage cheese, and Parmesan in a quick tomato sauce. A classic Italian stuffed pasta baked bubbly with extra cheese on top.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

This unique cookies are easy to make and great for a relaxing day on the front porch!

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Italian tiramisu with whipped mascarpone, cottage cheese and egg yolks, layered over coffee-soaked ladyfingers and dusted with cocoa. Includes a strawberry-rhubarb variation. Make-ahead, no-bake dessert.