Recipes with eggs
14,264 recipes
Elderberry Syrup Tart
A rustic Swiss elderberry tart with a buttery shortcrust, ground hazelnut layer, and dark, sweet-tart elderberry syrup filling. Old-world fall baking served warm with whipped cream.
Cactus Chicken Fried Steak
1 tbsp of chicken base may be used in place of instant chicken bouillion
Anglesey Cake - Cacen Sir Fon
Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.
Corn Dog
Corn dogs dip frankfurters in a cornmeal batter spiked with dry mustard, then deep-fry to a golden crackle. State-fair classic from scratch in 30 minutes flat.
Bounty Pie
A savory ground beef "pie" with a seasoned meat crust baked crisp, then loaded with melted cheddar and mixed veggies. Comfort food that kids and adults devour.
Wild Salmon Crepes
Green-flecked spinach crepes folded around flaked wild salmon, sauteed mushrooms, and tangy yogurt sauce with fresh tarragon. An elegant brunch for two that's ready in 30 minutes.
Sri Lanka Bola Curry Beef Balls with Curry Gravy
Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.
Assorted Sizzling Rice Soup
Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.
Flapjacks
Honey-sweetened flapjacks with grated Pippin apple folded into the batter. Made with apple juice instead of milk for extra fruit flavor. Best served hot with maple syrup or more honey.
Costolette Alla Valdostana
Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.
Currant Cakes (Old-Fashioned Christmas Drop Cakes)
Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.
Apricot Almond Buns
Apricot almond buns rolled with chopped dried apricots, slivered almonds, and brown sugar, then sliced and fanned for a bakery-style sweet bread. A yeasted breakfast pastry that makes 14 fanned buns.
French Toast Strata
Make-ahead French toast strata with cream cheese, maple syrup, and a custardy egg soak. Assemble the night before and bake for a hands-free brunch.
Easter Kulick with Paska
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Cheesy Mushroom Quiche
Cheesy mushroom quiche built on a savory brown rice base instead of pastry. Eggs, milk, sliced mushrooms, and grated cheese bake into a hearty vegetarian main dish that works for breakfast, brunch, or weeknight dinner.
Lamb, Raisin & White Bean Polov (Pilaf)
In other parts of Central Asia this dish is made with red
beans and I have it made with beef, horse, camel, chicken, and venison
for the meat instead of the lamb. It is excellent anyway it comes.
A rustic Swiss elderberry tart with a buttery shortcrust, ground hazelnut layer, and dark, sweet-tart elderberry syrup filling. Old-world fall baking served warm with whipped cream.
1 tbsp of chicken base may be used in place of instant chicken bouillion
Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.
Corn dogs dip frankfurters in a cornmeal batter spiked with dry mustard, then deep-fry to a golden crackle. State-fair classic from scratch in 30 minutes flat.
A savory ground beef "pie" with a seasoned meat crust baked crisp, then loaded with melted cheddar and mixed veggies. Comfort food that kids and adults devour.
Green-flecked spinach crepes folded around flaked wild salmon, sauteed mushrooms, and tangy yogurt sauce with fresh tarragon. An elegant brunch for two that's ready in 30 minutes.
Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.
Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.
Honey-sweetened flapjacks with grated Pippin apple folded into the batter. Made with apple juice instead of milk for extra fruit flavor. Best served hot with maple syrup or more honey.
Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.
Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.
Apricot almond buns rolled with chopped dried apricots, slivered almonds, and brown sugar, then sliced and fanned for a bakery-style sweet bread. A yeasted breakfast pastry that makes 14 fanned buns.
Make-ahead French toast strata with cream cheese, maple syrup, and a custardy egg soak. Assemble the night before and bake for a hands-free brunch.
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Cheesy mushroom quiche built on a savory brown rice base instead of pastry. Eggs, milk, sliced mushrooms, and grated cheese bake into a hearty vegetarian main dish that works for breakfast, brunch, or weeknight dinner.
In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.
