10,000 egg recipes

Homemade bread stuffing with cubed Italian bread, toasted pecans, fresh thyme, and buttery sauteed onion and celery. Bound with egg and chicken stock for a moist, herb-fragrant holiday side dish.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Emma Lynn's pound cake with heavy cream, six eggs, and cake flour baked in a tube pan. No leavening needed. A classic Southern-style pound cake with a tight, buttery crumb.

Oatmeal chocolate chip cookies made easy with oatmeal cookie mix, chocolate chips, and chopped nuts. Drop, bake, and done in 30 minutes flat.

Chewy walnut squares made with brown sugar, one egg, and just half a cup of flour. A no-butter bar cookie that stays soft in the center with a crackly top.

Thin, crispy wafer cookies rolled into delicate tubes while warm, then dipped in melted chocolate and crunchy pecans. A show-stopping holiday cookie that bakes in just 6 minutes.

Berkshire apple pie with a dump-and-bake cake batter topping over cinnamon apples. No rolling pin needed for this rustic New England-style dessert.

Classic vanilla spritz cookies with rich buttery flavor from whole eggs. Press into festive shapes for Christmas cookie exchanges or year-round celebrations.

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

Spice and nut thumbprint cookies with ground pecans, cinnamon, and jam filling. Buttery shortbread-style cookies with a fruity center, perfect for holiday baking.

Baked apple French toast casserole with caramelized brown sugar apples on the bottom and custard-soaked bread on top. Make it the night before and bake for a hands-free brunch.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Porcupine quills are vintage no-flour cookies made with dates, walnuts, brown sugar, and egg whites, rolled in flaked coconut. Chewy, sweet, and naturally gluten-free.

Buttery cookie dough base with crushed Lifesavers candy and food coloring for colorful, candy-filled cookies. A fun, customizable dough for creative baking.

Overnight French toast casserole assembled the night before and baked in the morning. Bread soaks in a lemon-vanilla egg custard and puffs up golden and fluffy without any stovetop work.