These cupcakes are our best bake sale solution: They're nut-, egg- and dairy-free, and almost too pretty to eat! What's more, they taste great, making them a fast favourite for kids and grown-ups alike.
You can make the custard and cake for this shaggy white-on-white dream two days ahead and assemble the final product at your leisure. Just don't throw away the egg whites — you'll need them for the buttercream!
This Hungarian dish is traditionally simmered for quite a while. Using boneless chicken thighs cuts down on time as well as adds lots of flavour. Substitute a short pasta, such as fusilli, for the egg noodles, if desired.
Egg serves as the perfect binder for bean burgers. For variety, add grated carrot or sunflower seeds. For sweetness, substitute mango chutney for the chili sauce. Serve in a bread such as focaccia along with sprouts, tomatoes and sour cream.
Protein-packed quinoa takes the place of rice in this everyday quick-prep meal. If you're not vegan, top it with a fried egg for even more flavour. Switch up the vegetables with whatever you have on hand.
You can use homestyle sliced white bread as an alternative to challah or egg bread. If the bread is fresh, leave the slices out for an hour or bake them in a 200°F (100°C) oven for 20 minutes.
Coating thinly sliced steak with egg yolk and cornstarch is a classic technique, called velveting, that helps protect the beef from the heat of your wok, keeping it tender. Serve over quick-cooking brown rice to soak up the sauce.
This is a great project for beginner bakers, as the French-style layered sponge cake involves many classic techniques. To bring your eggs to room temperature quickly, submerge them in lukewarm water for 10 minutes, changing the water halfway through.
This creamy filling looks just like egg salad and bursts with fresh dill and pickle flavours. It keeps well, so you can double it to have leftovers for easy lunches. If you like, add alfalfa sprouts when layering the sandwiches.
Just like pastel de choclo, a popular dish from Chile, this pie is loaded with raisins, olives and hard-cooked eggs. With puréed corn and cornmeal, it has a double-corn topping. Serve with fresh tomato salsa or a squeeze of lime.
