3,188 egg white recipes

Oversized peanut butter pizza cookies topped with chocolate frosting, cashews, candy pieces, coconut, gumdrops, and a white chocolate drizzle. A fun decorating project for kids.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

White chocolate almond-pecan pie with a triple-extract filling of vanilla, almond, and chocolate. A rich twist on classic pecan pie with white chocolate and slivered almonds.

Uunissa paistettu hauki, the Finnish whole baked pike stuffed with rice, cucumber, hard-cooked eggs, chives and parsley, browned in butter and finished in the oven until firm and flaky.

Red potato salad with bacon dresses skin-on baby reds in a vinegar-spiked mayo with crisp bacon, yellow onion, scallions, and hard-boiled eggs. The picnic side dish that disappears first.

Danish leveropostej: a classic pork liver pate with anchovies, onion, allspice, and clove, wrapped in pork fat and baked in a water bath. Served sliced on smorrebrod or as a first course.

Scandinavian rutabaga and potato casserole (lanttulaatikko) with cream, dark corn syrup, and warm spices. A slow-baked Finnish holiday side for Christmas dinner.

Stir-fried crab curry is a Thai-style wok dish where cracked whole crab meets fish sauce, curry powder, and sesame oil. Beaten egg swirls through at the end for a silky, aromatic finish over rice.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Savory shrimp and Gruyere cheesecake on a buttery cracker crust, baked silky with sauteed shrimp and peppers, then chilled and served with warm Italian tomato sauce. A make-ahead party appetizer that wows.

Chicken olive and mushroom bread pudding: savory layered casserole with curried chicken, black olives, mushrooms, and a cream-of-chicken sour cream top. Make-ahead party dish for sixteen.

Strucle z makiem, a traditional Polish poppy seed roll with a rich yeast dough filled with ground poppy seeds, honey, raisins, and candied orange peel, finished with lemon icing.

Mocha cake with chocolate buttercream frosting. An airy sponge cake soaked in orange syrup, filled and frosted with a coffee-chocolate buttercream made from Italian meringue.

Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.

Chinese popcorn shrimp with a cornstarch crust, tossed in sweet-and-pungent sauce with ginger, garlic, red pepper, and citrus zest. Crackling-crisp bite-sized shrimp.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.