2,310 egg recipes

Quick johnnycakes from corn muffin mix: just thin the box batter slightly, fry on a hot griddle like pancakes. Crispy edges, tender corn-flavored center, ready in 15 minutes for breakfast or supper.

Baby shark fry coats fillets in flour and beaten egg, pan-fries them in corn oil, and tops with a simple tomato-onion pan sauce. A 20-minute Mediterranean-style fish dinner.

Butternut squash casserole mashed with butter, brown sugar, egg, and evaporated milk, topped with toasted almonds. A sweet, custard-like side dish baked until set.

Char's pasta salad with shell pasta, cubed ham, chopped hard-boiled eggs, and a Dijon-garlic mayo dressing. A simple, hearty cold salad that comes together in 40 minutes.

Irish oatmeal bacon pancakes made with fine oatmeal, buttermilk, and a beaten egg, filled with fried bacon rashers and folded over with a smear of mustard. A hearty Irish breakfast in 20 minutes.

Chocolate chip cookie dough on sticks, flattened into lollipop shapes and decorated before baking. Made with cookie mix for easy prep. Kids love shaping and decorating them. Makes 24 cookie pops in under 20 minutes.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Simple filled crepes (Flaedle) with eggs, milk, and flour, rolled with preserves and dusted with sugar. Fill sweet with jam or savory with seasoned meat.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Deep-fried cucumber slices double-coated in cracker crumbs and egg for a crispy, golden side dish. An unexpected way to cook cucumbers that's ready in 20 minutes.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Light western omelets with turkey ham, red and green bell peppers, and extra egg whites for volume without extra fat. A low-calorie high-protein breakfast ready in 20 minutes.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.

Italian-style picnic pie with diced ham, ricotta, cottage cheese, and Parmesan baked in a double crust with egg yolk glaze. Serve at room temperature for picnics.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

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.