Egg recipe collection

Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated.

Vintage British savory egg mousse: hard-boiled eggs, anchovy essence, and Worcestershire folded into gelatin-set whipped cream. Cold appetizer that slices like a chilled terrine.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Eggnog bread pudding with warm rum sauce: nutmeg-spiked custard soaks crusty French bread cubes and plump raisins, finished with a buttery brown sugar rum drizzle. Holiday dessert built from pantry staples.

Eggnog pound cake infused with holiday eggnog, flaked coconut, and lemon-vanilla extracts, baked in a tube pan until dense, buttery and fragrant. A festive dessert that keeps for days.

Eggplant and cheddar omelet filled with sauteed eggplant cubes in tomato sauce. A hearty, savory breakfast or brunch omelet with Mediterranean flair.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Elodie's chocolate cake is a French-style dense bake with 10 oz bittersweet chocolate and just 5 tablespoons of flour - intensely fudgy, rich, and make-ahead friendly.

Emily Dickinson's black cake, a dense Victorian fruitcake with brandy, molasses, raisins, currants, and citron spiced with cloves, mace, and cinnamon. Baked low and slow.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

Baked beef empanaditas filled with a picadillo of ground beef, raisins, green olives, hard-boiled egg, and cottage cheese in a golden egg-washed pastry.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

English cheese pie with sieved cottage cheese, cream sherry, rosewater, and currants in a from-scratch butter pastry crust. A fragrant Tudor-era custard dessert.

Classic English pickled eggs with allspice, ginger, and peppercorns in straight vinegar. The chip-shop and pub staple, kept simple and aged for two weeks before serving with cold cuts or game.

Pan-fried soft-shell crabs in a Parmesan-cornmeal crust, served with a silky red chili beurre blanc made from shallots, lime juice, white wine, and cold butter. Restaurant plating, home kitchen.