Moderately easy + Egg recipes (37)

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Angel food cake

Recipe by: Brenda Houghton

Reviews(1)

This airy cake is free of fat but tastes heavenly, especially with a fruity accompaniment. This is best served with apple and cranberry preserve or peach preserve (both found on this website).

Anna's Pavlova

Recipe by: HSIAO

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A crunchy meringue base ready to be topped with whipped cream and your favourite fresh fruit - named after the famous ballerina!

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Apple and blackberry pancakes

Recipe by: Maggie Pannell

Reviews(1)

You can take advantage of nature's harvest for this dessert, and pick the blackberries where they grow wild in hedgerows.

Apple-berry soufflé omelette

Recipe by: Norma MacMillan

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This light, sweet omelette should be cooked just before serving, but can be prepared up to the end of step 2 an hour ahead. It's a simple yet delectable pudding to make in late summer/early autumn.

Artichoke, Mushroom and Parma Ham Tart

Recipe by: Christine L

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This savoury tart can be served warm or at room temperature. Use as a starter if the roast is taking longer than you had envisioned, or as a side dish with the meal.

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Best Ever Pavlova

Recipe by: KERRYNZ

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This recipe is a family favourite which I often make for dinner parties and Christmas. Its crunchy meringue outside and fluffly centre make the perfect combination. Top with fresh fruit and whipped cream.

Buckwheat blinis

Recipe by: Maggie Pannell

Reviews(1)

These little Russian pancakes have a deliciously distinctive flavour. For a more luxurious starter, top with a spoonful of dip or sour cream.

Cheese souffle

Recipe by: amanda

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This soufflé is really straightforward. The key is in getting a good thick cheese sauce to start. Make sure everyone is ready to eat as soon as this comes out of the oven cos, as Paul Keating once said, "a soufflé doesn't rise twice":-)

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Chicken Flan

Recipe by: Keri

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This is a lovely dish, looks and tastes great! I use a shop bought flan case, so it saves a lot of time! This is a very impressive dish and you can have people guessing whether you made the flan case yourself or not - which I have been asked, and been HONEST! But it's what's in it that really matters!

Chocolate Chip Meringues

Recipe by: Leah Perez

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Easy to make and easy to eat!

Citrus meringue pie

Recipe by: Norma MacMillan

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A modern twist on the well-loved lemon meringue pie, this recipe uses lime and orange as well as lemon in the creamy filling for an exciting citrus flavour. Instead of shortcrust pastry, the case is made with crushed biscuit crumbs held together with egg white, rather than melted butter, to reduce the fat content.

Classic Lemon Meringue Pie

Recipe by: Rhonda

Reviews(1)

A brilliant lemon meringue pie.

Coconut queen of puddings

Recipe by: Maggie Pannell

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This tropical twist on the classic nursery pudding is great for using up leftover bread. Topped with sticky meringue, it is sure to become a family favourite.

Crispy and Creamy Doughnuts

Recipe by: Kelly

Reviews(1)

I have tried so many versions of doughnuts, and this one finally came out perfect! Just like the ones at my favourite doughnut shop.

Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

Easy Egg Fried Rice

Recipe by: ekatwin1

Reviews(1)

I learn and perfected this recipe in the Jungles of Cambodia.

Easy Meringue

Recipe by: Jackie Smith

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This meringue is made with a sugar syrup and is stabilised by cornflour. More durable than most meringues. Can be used to top one lemon meringue pie, or can be piped onto a baking tray to make nests.

Fig Meringue Pie

Recipe by: OAR

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Stewed figs are thickened with sugar and eggs, then spooned onto a pastry case and topped with meringue. The figs need to be soaked overnight, so plan ahead!