The set of recipes here aim to give you options for all possible forms of leftover eggs you might have– raw, whites, yolks, scrambled/fried, etc. If you have a lot of eggs or want some more diversity, use the search box because lots of recipes on this site use eggs!
This recipe is for slightly-chewy meringues, but you can also make stiff meringues by adapting the cooking time.… Continue reading →
For a traditional German springtime supper, serve this sauce with boiled potatoes, a slice of ham, and spears of thick white asparagus.… Continue reading →
If store-bought egg salad is often “mayonnaise with egg” my recipe aims for “egg with mayonnaise”. I am almost embarrassed at the simplicity of the recipe but the additions I’ve tried over the years seem to detract from rather than enhance the taste.… Continue reading →
This comes pretty close to the typical Chinese restaurant fried rice. I am not going to take the leap to say it is authentic Chinese, but surely I can claim it is authentic Chinese-Amercian?… Continue reading →