Welcome to the Celtnet Egg Recipes Home Page

Welcome to Celtnet's Egg Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the egg and egg-based recipes added to this site. Eggs are amazing in that they have been pre-packaged to keep. For our ancient ancestors they were a valuable spring-time source of protein and fats. The domestication of chickens, however, made eggs available all year round. Eggs are remarkable as binding, thickening and clarifying agents. As a result eggs find themselves into a whole host of sweet and savory dishes. The recipes presented here either have eggs as a central ingredient or show eggs centre-stage in the recipe. Enjoy...

Alphabetical list of egg recipes follow (limited to 100 recipes per page). There are 1706 recipes in total:


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Österreichisches Gugelhopf
(Austrian Kugelhopf)
     Origin: Austria
Always Moist Pound Cake
     Origin: American
Another Chocolate Cheesecake
     Origin: American
Österreichisches Kaffee Kuchen
(Austrian Coffee Cake)
     Origin: Austria
Amandazi
     Origin: Uganda
Apfel Lokshen Kugel
(Apple Noodle Sweet)
     Origin: German
Ŵyau Mewn Caws
(Eggs in Cheese)
     Origin: Welsh
Amaretta Cheesecake
     Origin: American
Apfel Spaetzle
(Apple Purée Spaetzle)
     Origin: Germany
Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
Amaretto and Ghirardelli Chocolate Chip Cheesecake
     Origin: American
Apfelpfannkuchen
(Apple Pancakes)
     Origin: German
3-Step Blueberry Cheesecake
     Origin: American
Amaretto Cheesecake
     Origin: American
Apfelschaum
(Apple Mousse)
     Origin: German
7-Minute Frosting
     Origin: American
Amaretto Hazelnut Macaroon Cheesecake
     Origin: British
Apple and Plum Charlotte
     Origin: British
7-Up Lemon Cheesecake with Strawberry Glaze
     Origin: American
Amaretto Peach Cheesecake
     Origin: American
Apple and Tamarillo Charlotte
     Origin: British
A Masterpiece Cheesecake
     Origin: American
American Boiled Frosting
     Origin: American
Apple and Tamarillo Mousse
     Origin: German
A Spring Tart
     Origin: British
American Breakfast Pancakes
     Origin: America
Apple and Tamarillo Sherbet
     Origin: British
A Tansy
     Origin: British
American Icing
     Origin: American
Apple Charlotte
     Origin: British
Abernathy Biscuits
     Origin: Scottish
American Upside-down Cake
     Origin: American
Apple Fritters
     Origin: British
Abish
     Origin: Ethiopia
Amish Bread Pudding
     Origin: Amish
Apple Sherbet
     Origin: America
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Amish Chocolate Chip Cookies
     Origin: Amish
Apple Syrup Parfait
     Origin: British
Acorn Flour Pancakes
     Origin: British
Amish Corn Fritters
     Origin: Amish
Apple Tansy
     Origin: British
Acorn Flour Waffles
     Origin: British
Amish Drop Cookies
     Origin: Amish
Apple, Plum and Cheese Tart
     Origin: British
Aepfelkratzet
(Apple Scramble)
     Origin: German
Amish Funnel Cakes
     Origin: Amish
Apple, Plum and Rum Custard Cake
     Origin: British
Affinity Cake
     Origin: American
Amish Lemon Pie
     Origin: Amish
Apple, Tamarillo and Cheese Tart
     Origin: British
African Potato Omelette
     Origin: North Africa
Amish Poppyseed Bread
     Origin: Amish
Apple, Tamarillo and Rum Custard Cake
     Origin: British
Akara II
     Origin: Nigeria
Amish Puff Cookies
     Origin: Amish
Apples with Chocolate
     Origin: British
Alexanders à la Polonaise
     Origin: British
Amish Pumpkin Bread
     Origin: Amish
Apricot Curd
     Origin: British
Algerian Salad
     Origin: Algeria
Amish Shortcake
     Origin: America
Apricot Kolaches
     Origin: Czech
Algerian Spiced Potato Cakes
     Origin: Algeria
Amish Snackerdoodles
     Origin: Amish
Apricot Sorbet
     Origin: British
Aliter Dulcia
(Another Kind of Dessert)
     Origin: Roman
An Excellent Sauce for Fish
     Origin: British
Apricot Torte
     Origin: Germany
Aliter patina de aparagis
(A Dish of Asparagus, Another Way)
     Origin: Roman
Anchovy and Sorrel Tart
     Origin: British
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Ancient Fruit Pease Pudding
     Origin: Ancient
Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
Alkovendressing
     Origin: German
Ancient Pease Pudding
     Origin: Ancient
Arizona Sunset Cheesecake
     Origin: American
Almond Amaretto Cheesecake
     Origin: American
Ancient Savoury Griddle Cakes
     Origin: Ancient
Arizona Sunset Cheesecake with Candied Grapefrut
     Origin: American
Almond and Orange Cake
     Origin: Scottish
Ancient Yeast Waffles
     Origin: Ancient
Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce)
     Origin: American
Almond Ice Cream
     Origin: British
Angel Cake
     Origin: American
Arrowroot Biscuits
     Origin: British
Almond Nougat
     Origin: British
Angel Food Cake
     Origin: British
Arrowroot Cake
     Origin: British
Almond Paste
     Origin: American
Angel Food Cake I
     Origin: America
Arrowroot Soufflé
     Origin: French
Almond Spice Biscuits
     Origin: British
Angelica Powder Ice Cream
     Origin: British
Artichoke and Goat's Cheese Pudding
     Origin: British
Almond-kissed Hot Cross Buns
     Origin: American
Anise Seed Biscuits
     Origin: German
Aloha Cheesecake
     Origin: American
Aniseed Myrtle Ice Cream
     Origin: Australia

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Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.


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