Most often cooked with
Butter
Sugar
Flour
Vanilla
Lemon
Milk
Onion
CreamRecipes with egg
Albóndigas in Almond Sauce
Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.
Apple and Almond Tart
A shortcrust case blind baked, filled with almond frangipane and fanned apple, so the base stays crisp under a wet filling.
Baked Alaska
Ice cream on a sponge base sealed under meringue and browned in a fierce oven, which works because whipped egg white barely conducts heat.
Baked Vanilla Cheesecake
A dense baked cheesecake on a biscuit base, cooled slowly in the switched-off oven and chilled overnight so the top does not crack.
Blini
Thin yeasted pancakes of buckwheat and wheat flour, cooked in a hot pan and served with soured cream, butter or salted fish.
Brown Butter Chocolate Chip Cookies
Chocolate chip cookies made with browned butter and a long overnight rest, which deepens the flavour and stops them spreading thin.
Buckwheat Kasha with Mushrooms
Buckwheat toasted dry, then cooked pilaf-style with onion and mushrooms so the grains stay separate.
Buttermilk Pancakes
Thick American-style pancakes raised with buttermilk and bicarbonate of soda, mixed in under a minute so the batter stays lumpy.
Caesar Salad
Whole romaine leaves coated in an emulsion of coddled egg, anchovy, garlic and parmesan, tossed at the table and eaten with the fingers.
Chicken à la King
Poached chicken and mushrooms in a sherry cream sauce with pimento, served over rice, toast or pastry depending on the decade.
Chicken Kiev
Crumbed chicken breast sealed around garlic-and-herb butter, chilled hard so the filling stays in until cutting.
Cinnamon Bun Concoction
Two tubes of shop-bought cinnamon rolls, cut into pieces and baked in a maple custard. It comes together in ten minutes and feeds a table.
Classic French Omelette
Three eggs cooked in under a minute in a hot buttered pan, stirred hard then rolled, so the outside stays pale and the centre soft.
Classic Scones
Plain scones brought together in under a minute and cut straight down with a floured cutter, so they rise tall and split cleanly.
Conch Fritters
Chopped conch in a loose batter with sweet pepper and scotch bonnet, dropped into hot oil and eaten standing up with a squeeze of lime.
Crème Caramel
A baked custard turned out under its own caramel, cooked in a water bath at a low temperature so it sets smooth rather than pitted.
Dark Chocolate Brownies
Fudgy brownies built on melted dark chocolate and eggs whisked to a foam, which is what gives them their paper-thin crackled top.
Dark Chocolate Mousse
Dark chocolate lightened with whisked egg whites and set by nothing but cocoa butter, which is why it needs no cream and no gelatine.
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.
Double-Crust Apple Pie
Two kinds of apple under a vented pastry lid, thickened with cornflour so the filling holds together when the pie is cut.
Egg Curry
Hard-boiled eggs, scored and browned in spice, simmered in an onion and tomato masala.
Egg Fried Rice
Yesterday's rice broken up cold and fried hard in a wide pan, so the grains stay separate and toast instead of steaming to paste.
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
French Toast
Thick slices of stale bread soaked in an egg and milk custard, then fried in butter over medium heat so the centre sets without the crust burning.
Guryev Kasha
Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.
Herring Under a Fur Coat
Layers of salted herring, onion, potato, carrot and beetroot under mayonnaise, left overnight so it sets firm enough to cut.
Hot and Sour Soup
A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.
Kotlety
Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.
Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.
Kulich
Tall enriched Easter bread coloured with saffron and studded with raisins, finished with a white glaze that runs down the sides.
Lemon Drizzle Loaf Cake
A creamed-method lemon loaf finished with a granular sugar and juice drizzle poured on hot, which sets into a crunchy crust.
Lemon Tart
A sharp lemon cream baked low and slow in a blind-baked sweet pastry case, so it sets to a smooth cut rather than curdling.
Mayonnaise
Egg yolk, oil and acid whisked by hand into a thick emulsion, with the drop-by-drop start that decides whether it holds or splits.
Medovik
Honey layer cake of thin baked discs, filled with soured cream and left overnight until the layers soften into cake.
Okroshka
A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.
Oladyi
Small thick pancakes raised with kefir and bicarbonate of soda, fried in a shallow film of oil until the edges set crisp.
Olivier Salad
Potato, egg, pea and pickle in mayonnaise, cut to an even dice and dressed only once everything is properly cold.
Paskha
Sweetened curd cheese beaten with butter, egg yolks and candied fruit, then drained overnight in a pyramid mould.
Pavlova
A meringue dried for two hours in a cool oven so the shell stays crisp and the centre collapses to marshmallow under the cream.
Pelmeni
Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.
Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.
Poached Eggs
Eggs slid into barely moving water, with an honest account of what the vinegar and the whirlpool do and do not fix.
Pork and Fennel Meatballs
Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.
Potato Gnocchi with Sage Butter
Baked potatoes riced while hot and bound with as little flour as they will take, which is the difference between light gnocchi and bullets.
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Pryaniki
Spiced honey biscuits with a soft crumb and a thin white sugar glaze that dries to a matt shell as they cool.
Ptichye Moloko
An agar-set soufflé of whipped egg white, sugar syrup and butter on thin sponge, sealed under dark chocolate.
Salat Mimosa
Tinned fish, egg, cheese and onion layered with mayonnaise and topped with sieved yolk that looks like mimosa blossom.
Shakshuka
Eggs poached directly in a spiced tomato and pepper stew, cooked and served in the one pan so the yolks stay hot to the table.
Sharlotka
Apple sponge with far more fruit than batter, the eggs whisked to a foam that just holds the apples in place as it bakes.
Shoyu Ramen with Chashu Pork
A soy-based broth that tastes long-cooked because it is. The pork rolls the night before, which is most of the work and none of the effort.
Silky Miso Mushroom Ramen
A shiitake and kombu broth that starts with a half-hour soak, finished with white miso and topped with seven-minute eggs.
Skillet Cornbread
A savoury all-cornmeal bread baked in a preheated cast-iron pan, so the batter hits hot fat and sets a crust as it lands.
Smetannik
Soft honey-scented sponge layers stacked with a whipped soured cream filling and left overnight to soften.
Smoked Haddock Kedgeree
Smoked haddock poached in milk, the rice then cooked in that same liquid, folded together with boiled eggs and curry spices.
Soft Milk Rolls
A dough enriched with milk, butter and egg, baked as a pull-apart tray of rolls with a close crumb that stays soft for days.
Soft Scrambled Eggs
Eggs cooked slowly over low heat and stirred constantly, so they set as small soft curds instead of dry rubbery sheets.
Spaghetti Carbonara
Guanciale, egg yolk and pecorino brought together off the heat into a glossy sauce, with no cream anywhere near the pan.
Spanish Potato Tortilla
Potatoes and onion softened slowly in olive oil, then set with beaten egg in a small pan and turned out on a plate to finish.
Spiced Fruit Tea Loaf
Dried fruit soaked overnight in strong tea, then stirred into a batter with no fat in it at all and baked slowly into a dark loaf.
Sticky Toffee Pudding
A dark date sponge skewered and soaked with hot toffee sauce the moment it leaves the oven, then served with the rest of the sauce.
Swiss Roll
A fatless whisked sponge baked in ten minutes and rolled while it is still hot, which is the only way it curls without cracking.
Syrniki
Fried curd-cheese fritters made from drained tvorog, crisp at the edge and soft in the middle, eaten with soured cream.
Tarta de Santiago
A flourless almond cake with nothing in it but almonds, sugar, eggs and lemon, stencilled with the cross of Saint James.
Vanilla Custard
A pouring custard of egg yolks, milk and cream thickened over low heat until it coats the back of a spoon.
Vareniki
Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.
Vatrushka
Yeasted buns pressed into a ring around a well of sweetened curd cheese, baked until the filling sets to a soft custard.
Whisky Sour
Whiskey, lemon and sugar shaken with egg white until it wears a thick pale collar, with bitters dotted across the foam.
Zapekanka
Curd cheese baked with semolina, egg and raisins into a light set pudding, eaten warm with soured cream.