36 times you'll be glad to crack an egg

Eggy-good recipes from sponges to soufflés to quiches and carbonara.

You could crack one egg, fry it up and pop it on top of a bowl of Cantonese noodles and we swear celestial music will start playing from somewhere above.

Or, you could crack many eggs and create so many dishes that defy our earthly realm that music won't even be necessary.

Firstly, watch our resident columnist and Bakeclub extraordinaire, Anneka Manning as she shares some eggy truths and how to get the most out of our eggs when baking.

Then dive into these recipes and keep on cracking.

Yolk music

This yolky dessert is worth making for looks alone. Source: Alan Benson

When you think egg yolks, you think custard! And when you think custard, you really ought to think pomegranate because the two are just made for each other in a creamy-soft-meets-sharply-tangy kind of way. Music to our mouths!

Crème coco

Rich dark caramel coating a silky coconut custard is West meets East perfection. Source: Alan Benson

A good crème caramel is a worthy recipe to master, but especially good with added coconut milk. This is a Vietnamese take on a French classic that results in a crazy dessert combo that was just meant to be.

Sweet kisses

Chocolate swirl meringue kisses with caramel ganache and longing... Source: Alan Benson

If it's egg whites you're drowning in (see 'custard above'), then these little meringue kisses will bring you back to life. Each is filled with a caramel ganache so rich it could stand on its own in Louboutin heels.

Angel's food

This angel food has a touch of the wicked about it. Source: Alan Benson

Of course, you might prefer a bit of tang in your meringue, in which case you'll be making these angel food cakes. Light as air chiffon cake is topped with Italian meringue and mouth-puckeringly good lemon curd. You'll need 15 egg whites for this recipe plus a couple of additional eggs... so plan on making plenty of Hollandaise to tame all those extra yolks.

Thanks, Louise

We can completely understand why Louise cake features fondly in the childhood of anyone who grew up in rural New Zealand. Source: Alan Benson

Louise cake is very clever because the yolks are used in the shortbread biscuit base and the egg whites in coconut meringue on top. Trust those Kiwis to be so wonderfully thrifty.

Pav check

A pavlova roll takes a fraction of the time to bake, is less sweet and lighter in texture. Source: Alan Benson

Pavlova is an egg white's friend - make that a gang of egg whites' friend. However you make it (and there are as many versions as there are Kiwis claiming the pav as their own), you'll want to get your whisking arm ready.

Dough good

A version of this Romanian Easter cake is also found in Hungary, Italy, Austria and Poland. Source: Alan Benson

You can be sure dough is going to be a melt-in-your-soul affair when it's made with this many eggs. Cozonac can be compared to a dense sponge or a brioche loaf. Whatever you compare it to, cozonac wins.

Fun buns

When these perfectly round, golden brioche buns emerge from the oven, there’s no doubt that you’ll be glowing with pride. Source: China Squirrel

Ahem, did someone mention brioche?

Pound those eggs

Toast big slabs of this pound cake, layer on the lemon curd and pile on the berries. Such an eggcellent breakfast. Source: Alan Benson

Most pound cakes require at least two eggs, but this buttermilk version goes a step further by adding lemon curd. That bumps the eggy goodness up to five and the satisfaction rating of this cake to an easy 11.

Three cheers

The only thing that could possibly make this better is chocolate... wait a minute... Source: Alan Benson

Latin America's dearly loved three milks cake could also be called five eggs cake... the decadent sponge-base uses that many. This 'soggy' cake encapsulates all the reasons why we love dunking things in milk.

Loved up

You CAN make a sponge. You CAN win the hearts and souls of all who tuck in. Source: Alan Benson

If it's a sponge you love, then your passion lies here. Four eggs whisk a lightness to this passionfruit sponge that defies gravity (just don't over-whisk once the flour is in!).

Light show

Cheddar, Gruyère and Parmesan lift this classic even higher. Source: Alan Benson

Since we're talking eggs, we'd better mention the soufflé. The light-as-eggshells French classic has been stuffed with thousands of different combinations of ingredients, and still, it rises.

Second 'alpings

Skiing, anyone? Source: Alan Benson

Of course, Austria's version of a soufflé is particularly picturesque. Salzburger Nockerln is baked to represent Salzburg's snow-capped mountains and one mouthful lifts you there.

Simple perfection

Simple-as quiche Lorraine is traditionally made with just eggs, crème fraîche and bacon. Source: Alan Benson

Then there's quiche Lorraine, which honestly is just about the best thing you can do with an egg except make an omelette (see below).

Stronger together

This light-as-air omelette is remarkably robust, keeping and reheating well to enjoy later. Source: Alan Benson

It's a little known fact that if you put a soufflé together with an omelette, you end up with something superior to both. The soufflé omelette is completely indulgent, utterly memorable and surprisingly easy to pull off.

Breakfast beater

Can French toast baked in the oven be just as delicious as when pan-fried in generous amount of butter? The answer: Yes! Source: Alan Benson

Another breakfast classic, French toast should really be called eggy bread (and often is). There are sweet versions, but this oven-baked savoury special with garlic mushrooms is our favourite.

All shuk up

Don't hesitate to also eat this Middle Eastern favourite for lunch or dinner or midnight-snack-time. Source: Alan Benson

Cracking an egg into a deeply fragrant, spicy tomato mixture feels like just the right way to get the day started. Shakshuka your cares away!

Oh, for the simple life

Eggs make dinner quick and easy. Source: John Laurie

Which brings us to carbonara. Many people think you need cream, cheese or other accoutrements, but you really just need garlic, pancetta and plenty of eggs. If the pantry is empty and the belly hungry, you could honestly get away with only eggs swirled through your pasta. Thank you, eggs. Thank you, hens. For everything