Egg recipe collection

Old-fashioned cream substitute for fresh berries and fruit, made with milk, egg whites, sugar, and a touch of cornstarch for body. A vintage Victorian-era topping.

Cream puff swans made from choux pastry piped into S-shaped necks and oval bodies, filled with sweetened whipped cream and mandarin oranges. A classic French pastry showpiece.

Creamy asparagus soup with onion, celery, a whisper of mace and a finish of cream. Garnished with chopped hard-cooked egg for an old-fashioned springtime starter. Six ingredients, 35 minutes.

A three-layer creamy coconut cake with whipped cream and walnut filling, draped in cream cheese frosting and showered in shredded coconut. The Sunday dinner showstopper.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Southwestern quiche with whole green chilies stuffed with Monterey Jack cheese, arranged in a pie crust and baked in a creamy French onion soup custard with Swiss cheese, dry mustard, and hot sauce.

Rich sherry cream sauce envelops plump oysters, tender mushrooms, and hard-cooked eggs in this classic baked casserole. Serve over buttery toast for an elegant brunch or special dinner in 40 minutes.

Old-fashioned creamy peanut butter pie: a stovetop custard of peanut butter, brown sugar, eggs, and milk thickened on the stove and chilled in a baked pie shell. Topped with whipped cream for the perfect pull-from-the-fridge dessert.

Creamy pumpkin pecan pie with toasted pecans pureed into the filling itself, plus heavy cream, dark rum, and warm spices. A decadent twist on traditional pumpkin pie.

Smoked salmon and a soft poached egg piled onto a fluffy baked potato, drizzled with chive and white wine sour cream sauce, then crowned with caviar. A fast, elegant brunch plate.

Homemade bath oil soak with milk, yogurt, eggs, butter, peach juice, and witch hazel. A moisturizing Cleopatra-style milk bath you can make from kitchen staples.

Triple-layer creme de menthe brownies with a fudgy base, minty buttercream filling, and glossy chocolate chip ganache topping. A retro holiday dessert that's worth the chill time.

Three-layer creme de menthe brownies with a fudgy chocolate base, green mint buttercream middle, and chocolate chip glaze on top. A retro holiday favorite that freezes well.

Orange-scented sweet crepes rolled around a cinnamon-sugared cottage cheese filling. A Central European-style blintz made in a cast iron skillet, served for breakfast or dessert.

Savory crepes fill thin egg pancakes with sautéed mushrooms and cottage cheese, then bake until warmed through. Eastern European brunch or light dinner classic.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.