10,000 egg recipes

A quick and easy baked flan recipe that is great served warm or cold.

Sous Provencal is a light, airy sauce made from hand-emulsified egg yolks, whipped egg whites, sour cream, mustard, and red wine vinegar. A French-Russian cold sauce for fish and vegetables.

French sables are buttery slice-and-bake cookies with a crumbly, sandy texture and sparkling sugar crust. Six ingredients, no leavener, all about the butter.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.

I make these tasty squares using Splenda.They are super easy to make and great for a guilt free snack.

When Christmas arrives, make sure your glass is full with this creamy drink that is full of holiday spirit!

Rich, individual molten chocolate lava cakes made with Valrhona bittersweet chocolate and real butter. Crisp edges give way to a warm, gooey center. Served with vanilla ice cream.

Pyrizhky are Ukrainian baked turnovers with a flaky sour cream and butter pastry dough, filled and glazed with egg wash and coarse sugar crystals. Crisp, rich, and endlessly adaptable.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Oslo twists are Norwegian fried cookies with crisp, blistered dough twisted through a center slit. Dusted with powdered sugar, this old-world treat shatters at first bite.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

Berlinerkranzer are buttery Norwegian Christmas wreath cookies scented with orange, brushed with sugared egg white and trimmed with candied cherry holly berries. A delicate Scandinavian holiday tradition.

Peche Royale dans son Panier Fleuri: poached peaches in fried batter baskets over genoise, topped with Grand Marnier sabayon and pate a choux handles. A showpiece French plated dessert.

Dad's favorite beer bread, a no-yeast four-ingredient loaf that stirs together in minutes with self-rising flour and a full can of beer for a crusty, malty homemade bread.

Basic yeast dough is an enriched egg-and-shortening dough that's the foundation for cloverleaf rolls, cheese crescents, sesame buns, or cinnamon loaf. Make ahead and refrigerate up to 5 days.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.