What to do with leftover egg whites? It’s a question that comes up all the time, and I hope this article helps you answer it.

A foolproof step-by-step recipe for making delicious homemade egg pasta.

Behind these funny names hides a cake made of pasta and chicken. A little-known Tunisian specialty that makes a delicious dish and is perfect for using up leftovers.

Shakshuka with merguez is an easy and truly wonderful dish: the tomatoes and bell peppers melt into a confit, then a runny egg goes on top. Perfect for a light Mediterranean-style meal!

It was in London that I discovered egg salad, which the British love to eat in sandwiches. I adore this salad; it has more bite than our traditional French œuf-mayo (hard-boiled eggs with mayonnaise) thanks to the scallions and mustard. I also add a small, finely minced shallot, and it always gets devoured in minutes, even by the kids. You can enjoy it on bread, on challah, or use it to fill mini rolls for an appetizer.

It’s summer, and with the heat goes any desire to spend hours in the kitchen. So here is a summery, light and foolproof recipe you can adapt with just about anything! These little omelettes are just as good warm as they are cold. Don’t hesitate to double the quantities!

Tigrés are small, moist cakes very close to a financier, perfect for using up egg whites you don’t know what to do with. This recipe is adapted from one by Cyril Lignac. I regularly make the butter-free version and they are always a hit.

Here is a specialty of Tunisian Jewish cooking that goes wonderfully with your chicken broth. Minina is a kind of savory egg and chicken cake, cooked in a water bath, which gives it an unmatched tenderness. I’m sharing our family recipe for a classic Minina.

Mhamar are a Tunisian Jewish specialty of vegetables stuffed with meat. It’s a complete meal and a nice change of pace for using ground beef. You can make them ahead and eat them warm or cold with a squeeze of lemon juice! They’re also traditionally made for Passover, swapping the breadcrumbs for matzo meal.

A foolproof recipe for small, perfectly crisp meringues. Parve and kosher for Passover.

These garlicky sautéed mushrooms with a slow-cooked egg make a lovely starter or even a light lunch, served with pasta or green beans sautéed in garlic, for example.