Blowing out eggs for Easter and wondering what to do with all those raw eggs? Bake them into soufflés, custards, and quiches, or churn them into homemade ice creams or savory sauces. The possibilities are endless! Or if it’s hard-boiled Easter eggs you have on your hands, try chopping them into egg salad, make some deviled eggs, or canapés.
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »
Green Curry with Fish and Eggplant (Kaeng Khiaw Waan)
This simple, bold salad comes from Lidia Bastianich, who adds garlic in thick slices so they garlic-shy can pick it out easily. Get the recipe for Mâche & Egg Salad »
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Meringue Floating in Crème Anglais
Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink. The color's a bit shocking, but they're a staple of Lyonnaise pâtisseries and lend a nice crunch and color to this white-on-white backdrop. Get the recipe for Meringue Floating in Crème Anglaise »
Aïoli
Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews. Get the recipe for Aïoli »
Lavender Honey Ice Cream
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True miel de lavande, the honey from Provence produced by bees that feed primarily on lavender blossoms, imparts a creamy texture and distinctive flavor and scent to a simple ice cream. Get the recipe for Lavender Honey Ice Cream »
At Boulestin, Agen prunes, prized for their caramel notes and soft texture, are infused with brewed tea, cinnamon, and armagnac and then used to top this sumptuous custard. In lieu of vanilla sugar, you can substitute 3/4 cup sugar and 1 tsp. vanilla extract. Get the recipe for Sauternes Custard with Armagnac-Soaked Prunes »
In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage. Get the recipe for Fried Rice Omelette »
Knife-and-Fork Egg Salad Sandwiches with Chives
Molly Stevens often serves this egg salad on slices of brown bread made according to the classic recipe found in James Beard's Beard on Bread (Knopf, 1973), though it's equally delicious atop any bread or even eaten on its own. Get the recipe for Knife-and-Fork Egg Salad Sandwiches with Chives »
Chef Yves Camdeborde assembles these haute deviled eggs—the whites marinated in soy sauce and pomegranate vinegar—à la minute at his stand-up bar L'Avant Comptoir de la Mer in Paris, but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don't toughen. Get the recipe for Deviled Eggs With Crab »
Sometimes we like cocktails to have a bit of an aggressive bite; other times, we're looking to round them out a bit. Gin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that's quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour »
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Muscat-Spiked Zabaglione
In Italian, sbaglione means big mistake. This popular dessert may have been "mistakenly" invented, probably in Florence—though it is usually made with marsala, the famous sweet wine of Sicily. Get the recipe for Muscat-Spiked Zabaglione »
Bearnaise Sauce
The name of this classic French sauce is thought to have originated from the nickname of French King Henry IV (1553-1610), "le Grand Bearnais." It brings together emulsified butter, egg yolks, and herbs. Get the recipe for Bearnaise Sauce »
Baked Eggs
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Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Get the recipe for Baked Eggs »
Perfect Scrambled Eggs
Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking. The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done. Get the recipe for Perfect Scrambled Eggs »
Salami and Chopped Egg Canapés with Fines Herbes Butter
Few desserts are as pretty and as easy to make as this meringue-and-fruit confection, named after Russian ballerina Anna Pavlova. Get the recipe for Pavlova »
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. Light as air and flecked with cheddar and chives, they should be served right out of the oven. Get the recipe for Ham and Cheese Soufflés »
Real Roman spaghetti carbonara is made up of pasta, whole eggs, pancetta or_ guanciale_ (cured pork jowl), and pecorino romano cheese--never cream. It's simple, rich, and endlessly satisfying. Get the recipe for Spaghetti alla Carbonara »
This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast. Get the recipe for French Baked Toast with Cream and Eggs »
Key Lime Pie
Tart, refreshing key lime pie topped with a layer of chilled whipped cream is a summer classic. Get the recipe for Key Lime Pie
Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño. Get the recipe for Pickled Jalapeño Deviled Egg »
Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz's The Brazilian Kitchen (Kyle Books, 2010). Get the recipe for Eggs and Scallions with Toasted Cassava Flour »
Russian Egg and Mushroom Salad (Salat iz Yaits i Gribov)
