10,000 egg recipes

Poppy seed loaf with a full cup of poppy seeds soaked in milk, folded into a buttery batter with beaten egg whites for a light, tender crumb. A sweet quick bread with nutty crunch in every bite.

Fruit buckle with a simple cream-and-egg batter, any fresh fruit you have on hand, and a crumb topping. An old-fashioned single-layer dessert ready in 25 minutes.

Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.

Classic cheese pierogi filling made with cottage cheese or farmer's cheese, eggs, butter, and sugar. A traditional Polish-style sweet cheese filling with optional raisins and cinnamon.

This is an elegant cookie with a sweet almond flavor.

Pistachio torte with 2 cups of finely chopped pistachios and breadcrumbs standing in for flour, lifted with beaten egg whites, and topped with a cup of lemon curd. A proper European-style celebration cake.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

In a Cretan zacharoplasteion (sweet shop), we were so intrigued by these coconut pastries (among the newer breed) that I tried them at home. You can expect the potato pastry to be a bit difficult to manipulate, and you can also anticipate compliments on the results. Attractive and tasty, not excessively sweet.

Old-fashioned cake doughnuts with nutmeg and ginger, deep fried and tossed in cinnamon sugar. A simple from-scratch doughnut recipe that rests before frying for a tender crumb.

Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.

Blueberry breakfast cake baked in a loaf pan with fresh or frozen berries folded into a simple batter. A tender, not-too-sweet coffee cake that slices beautifully for brunch.

Granny cake is a no-fuss pineapple sheet cake with a brown sugar nut topping baked on, then soaked with a hot vanilla milk glaze. A vintage dump-and-stir recipe with no butter in the batter.

Funnel cake batter is poured through a funnel into hot fat in a swirling spiral, fried until golden, then dusted with confectioners sugar. The state-fair classic, made at home.

Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.