If you're a fan of creamy pasta, this twist on spaghetti carbonara will not disappoint. Using raw eggs might seem strange, but cooking the mixture just slightly on the stove top right before serving thickens and cooks the eggs into a lovely, creamy sauce (with no lumps). Top with extra Parmesan cheese, if desired.
The key to a silky carbonara sauce is to toss the pasta constantly as you add it to the egg mixture. If it stops moving, even for just a second, the eggs start to clump. While this isn't the end of the world tastewise, you won't end up with the best sauce consistency. If you like, garnish the pasta with a little extra grated Parmesan cheese and some fresh-cracked pepper.
Serve everyone's favourite holiday comfort food as is or add bread crumbs and egg and form into crisp, baked patties.
Hard-cooked eggs and flaky tuna make this French dinner salad an easy yet substantial meal that's perfect for busy weeknights.
Serve this to the chocoholic in your life and he — or she — will be yours forever. Both filling and pat-in pastry can be doubled easily to make a 10-inch (25 cm) pie; just add a whole egg instead of an egg white when making the pastry and arrange two or three pears in spoke fashion.
Each layer of these bars is a delicious treat on its own; together, they become the star of any goodie tray. To make them gluten-free, be sure to use oat flour that's labelled as such. If you choose not to use pasteurized egg whites, whisk a fresh egg white until frothy and measure out one tablespoon.
Give dye-dipped eggs a run for their money with these pastel doughnuts that look just as good as they taste.
An old fashioned standby that preceded mayonnaise in popularity, this dressing can also be used for tuna, egg, potato and chicken salads.
Succulent pork with an intriguingly flavourful gravy is just right for company. Serve with egg noodles and Quick-Pickled Red Cabbage.
This easy, cheesy casserole comes together in minutes. Eggs and milk help create a macaroni and cheese that's different from the usual fare.
