What Can I Bake With Eggs: A Comprehensive Guide

Eggs are a versatile ingredient in baking, adding richness, moisture, and structure to baked goods. If you’re wondering what you can bake with eggs, this comprehensive guide will provide you with plenty of inspiration.


Baking with Whole Eggs

Whole eggs are the most commonly used form of eggs in baking, and can be found in countless recipes. Here are a few classic recipes that use whole eggs:

Classic Chocolate Chip Cookies

Chocolate chip cookies are a classic American dessert, and they wouldn’t be the same without the addition of eggs. Eggs add moisture and richness to the dough, resulting in a soft and chewy texture. Try this recipe for classic chocolate chip cookies:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually stir in the dry ingredients, then fold in the chocolate chips. Drop rounded tablespoons of dough onto a baking sheet, and bake for 8-10 minutes, or until the edges are golden brown.

Lemon Bars

Lemon bars are a tangy and refreshing dessert that are perfect for spring and summer. They require just a few simple ingredients, including eggs, and are easy to make. Here’s how to make them:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup white sugar
  • 2 large eggs
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • Powdered sugar, for dusting

Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, butter, and 1/4 cup of sugar, and mix until crumbly. Press the mixture into the bottom of an 8×8 inch baking dish, and bake for 15-20 minutes, or until lightly golden brown. In a separate bowl, whisk together the eggs, 3/4 cup sugar, 1/4 cup flour, salt, lemon juice, and lemon zest. Pour the mixture

over the baked crust, and bake for an additional 20-25 minutes, or until the filling is set. Let the lemon bars cool to room temperature, then dust with powdered sugar before slicing and serving.


Quiche is a savory tart that can be filled with a variety of ingredients, including cheese, vegetables, and meat. Eggs are the main ingredient in quiche, creating a custardy filling that holds everything together. Here’s a recipe for a classic quiche:

  • 1 pie crust, unbaked
  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup grated cheese
  • 1/2 cup cooked bacon or sausage (optional)
  • 1/2 cup sautéed vegetables (optional)

Preheat your oven to 375°F (190°C). Roll out the pie crust and transfer it to a 9-inch pie dish. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the cheese, cooked bacon or sausage, and sautéed vegetables, if using. Pour the mixture into the prepared pie crust, and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

Pound Cake

Pound cake is a rich and buttery cake that gets its name from the traditional recipe, which calls for a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs. Eggs are the key ingredient in pound cake, giving it its dense and moist texture. Here’s a recipe for a classic pound cake:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla extract

Preheat your oven to 350°F (175°C). In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the flour, baking powder, and salt. Gradually stir in the milk and vanilla extract. Pour the batter into a greased and floured loaf pan, and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Challah Bread

Challah is a traditional Jewish bread that is typically eaten on Shabbat and other holidays. It’s a rich and eggy bread that is braided into a beautiful shape, and is perfect for making French toast or bread pudding. Here’s a recipe for classic challah bread:

  • 4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 tsp salt
  • 2 1/4 tsp instant yeast
  • 1/2 cup warm water
  • 1/2 cup vegetable oil
  • 2 large eggs, plus 1 egg yolk for egg wash
  • 1/2 cup warm water

In a large bowl, whisk together the flour, sugar, salt, and instant yeast. In a separate bowl, combine the warm water, vegetable oil, and eggs. Pour the wet ingredients into the dry ingredients, and stir until a dough forms.

Knead the dough for 10-15 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour. Punch down the dough, then divide it into 6 equal pieces. Roll each piece into a long

strand and braid the strands together. Place the braided loaf on a greased baking sheet, cover with a towel, and let rise for 30-45 minutes. Preheat your oven to 350°F (175°C).

In a small bowl, whisk together the egg yolk and 1/2 cup warm water. Brush the egg wash over the braided loaf. Bake the challah bread for 30-35 minutes, or until golden brown.

Deviled Eggs

Deviled eggs are a classic appetizer that are perfect for parties and gatherings. They’re made by hard boiling eggs, then mixing the yolks with mayonnaise and other seasonings, then filling the egg whites with the mixture. Here’s a recipe for classic deviled eggs:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Paprika, for garnish

Place the eggs in a large pot and cover with water. Bring the water to a boil, then reduce heat and simmer for 10-12 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, yellow mustard, salt, and black pepper. Spoon the yolk mixture back into the egg whites, then sprinkle with paprika.


Can I use egg substitutes in these recipes?

While some of these recipes may work with egg substitutes, the results may be different than if you used real eggs.

Can I use brown eggs instead of white eggs?

Yes, you can use brown eggs instead of white eggs. The color of the eggshell does not affect the taste or cooking properties of the egg.

Can I use leftover egg whites or yolks in other recipes?

Yes, leftover egg whites or yolks can be used in other recipes. Egg whites can be used in meringues or angel food cake, while egg yolks can be used in custards or ice cream.

How do I know if an egg is still fresh?

You can test the freshness of an egg by placing it in a bowl of water. If the egg sinks to the bottom and lies flat on its side, it’s fresh. If it stands upright or floats to the top, it’s not fresh.

Can I freeze eggs for later use?

Yes, eggs can be frozen for later use. Crack them into a freezer-safe container and label with the date, then freeze for up to 6 months.


Eggs are a versatile ingredient that can be used in a wide variety of baked goods and dishes. From cakes and breads to quiches and deviled eggs, eggs are an essential component of many beloved recipes. So the next time you’re in the kitchen, grab a few eggs and get cracking!

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

Leave a Comment