10,000 egg recipes

Citrus chiffon cake made with fresh orange juice, orange and lemon zest, and whipped egg whites for a cloud-light crumb. A 10-inch tube pan classic dusted with powdered sugar.

A buttery, custard-like chess pie loaded with earthy black walnuts and baked until the center is just set. Simple Southern baking with a rich, caramelized filling that needs no fancy technique.

Fluffy Spanish-style omelets filled with a simmered tomato and green pepper sauce, then rolled and drenched in the remaining salsa. A vibrant, satisfying egg dish ready in 30 minutes.

Butter-browned Vidalia onions baked in a rich sour cream and egg custard with crispy bacon on top. A simple, savory quiche that lets sweet onions shine.

Mashed bananas and fresh mango puree make this tropical quick bread impossibly moist. Studded with golden raisins and walnuts, spiced with cinnamon and nutmeg, this recipe makes two golden loaves.

Jeweled candied fruitcake loaded with dates, candied pineapple, whole cherries, and 2 lbs of pecan halves. More fruit and nuts than batter. A stunning holiday gift cake.

Beer-battered French onion rings fried to golden, shattering crispness. A simple batter of flour, egg, and beer creates a light, airy coating with serious crunch.

Incredibly moist chocolate prune bundt cake with just 8 ingredients. Soaked prunes and cocoa create a rich, dark crumb that stays fresh for days. Dust with powdered sugar.

Blueberry lemon souffle pie crowns berries and tangy lemon curd with a billowy baked souffle topping. A bistro-style dessert with three textures stacked high.

Cinnamon raisin French toast soaked in a rum-spiked egg custard with nutmeg, fried golden in butter, and drizzled with homemade maple-rum syrup. Weekend brunch just got serious.

Bailey's marbled cheesecake on a chocolate graham crust with Irish cream in the batter and a swirled chocolate ribbon. Boozy, silky, and dressed up for the holidays.

Strawberry, banana, jam and cream cheese make a creamy, rich and fruity stuffing that's filled into toast. Shallow frying the stuffed toast in butter until golden, brown and oozy. Serve with some freshly made strawberry sauce.

Blueberry corn bread with fresh or frozen berries baked into a golden cornmeal batter. Lightly sweet, tender, and ready in 45 minutes from an 8x8 pan.

Buttery laminated dough enriched with cardamom and orange creates flaky Danish pastries through careful rolling and folding for serious bakers seeking a challenge.

Chocolate brandy cake doctors a devil's food mix with brandy, eggs, and oil, then bakes into a tender bundt soaked twice with a hot brandy-chocolate glaze. Make a day ahead for full flavor.

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.