Molly Yeh's Best Egg Dishes

We've all been there. You buy a dozen eggs, scramble two and then are left thinking about what to do with 10 eggs. But fret not, because best-selling author and host of Food Network's Girl Meets Farm Molly Yeh knows exactly what to do in this situation. Slurpable soups, mouthwatering meringues and savory Soy Sauce Deviled Eggs are the solution to a baker's dozen of your extra egg problems.

Speaking of those savory soy sauce eggs: Molly's marinade adds bright ginger and star anise to whole hard-boiled eggs, before blending the yolks with tangy Japanese mayo and punchy Chinese mustard for a deeply delicious deviled egg.

From flying-out-the-door breakfast to savory sit-down meals, Molly Yeh's best-selling book Home Is Where the Eggs Are has you covered. With 120 recipes inspired by family heritage and travel, Molly's take on fuss-free meals is a wonderful guide to getting back to the table with family and friends any night of the week.

Molly's crispy and sweet carrot hash brings earthy cumin, hot harissa and sweet golden raisins together for a blast of flavors at breakfast. Cook them in a skillet, or turn up the crunch with a cast-iron biscuit pan. Just don't skip the rich, runny eggs and savory pesto on top.

A sweet-and-sour beet brine turns egg whites into perfectly purple deviled eggs. Blending the yolks with tangy Japanese mayo and savory chopped chives, they're sure to be a standout hit at any table.

Molly says quiches are the perfect brunch food because they're delicious hot out of the oven, but they're also really great at room temperature. And store-bought pie dough makes these mini quiches an easy addition to your menu.

Ranch dressing adds even more creamy, tangy flavor to Molly's egg salad, and comes together as fast as you can boil the eggs. Pair with crunchy crudites like radishes and snap peas for an afternoon snack, or spoon into pita bread for a melt-in-your-mouth sandwich any time of day.

Parents of picky eaters, listen up! These veggie- and protein-packed bites are Molly's secret weapon. Silky cottage cheese and iron-rich baby spinach lead the charge, and a rainbow of bell peppers dot the eggy cupcakes to make mornings fun.

More than just a Chinese takeout item, egg drop soup traces its roots back to the Han dynasty, around 220 A.D. There have been countless versions over thousands of years, and Molly's take is memorable to say the least. Silky ribbons of egg swim through rich and garlicky chicken broth, drizzled with chili oil and topped with crispy wonton strips.

Taking inspiration from her Jewish heritage, Molly turns the classic potato pancake into a big, bold breakfast. Rich, molten, runny eggs, crispy scallions and fresh smoked salmon make for a delicious breakfast treat that feeds the whole family.

Challah gets its golden color and rich flavor from eggs. Molly adds an extra kick to this one with garlic and onion and a little sweetness with some honey.

This salad is a deconstructed eggs Benny, with everything from the Canadian bacon crumble all the way down to the English muffin croutons.

A buddy of Benedict and a friend of Florentine, Eggs Bernadette, named after her daughter, is Molly's popular take on the richest of egg breakfasts. Beet-smoked salmon is topped with a molten, runny, poached egg and a minty herb sauce. And since all of the components can be made ahead, breakfast is just a quick assembly away.

Ever the kitchen hero, frozen puff pastry gets schmeared with scallion cream cheese and topped with salty bacon, scrambled eggs and stringy mozzarella. A quick egg wash helps everything bagel seasoning stick to the crispy, crunchy tops for a zip of garlic.

This fluffy, savory breakfast dish with crispy brown edges can be enjoyed at any temp, according to Molly.

This shakshuka is a vegetarian classic that Molly tops with feta cheese. She adds harissa, a chili pepper paste, to spice things up.

A classic shakshuka is made by poaching eggs in a spicy tomato sauce. Molly's twist on this recipe switches the tomato for garlicky kale and tops it with feta for a salty snap.

A perfect pick for your next brunch, Molly's crispy potato pancakes are adorned with jammy eggs and bright spring greens tossed in acidic, sweet vinaigrette.

This dish is made by deep-frying hard-boiled eggs that are wrapped in seasoned ground chicken. Molly adds some Asian flavor with soy sauce, ginger and rice vinegar.

It's the famous crispy cutout sandwich, made Molly's way: with bacon, cheese and a bright, silky avocado dip. It's a great way to get kids into the kitchen for some hands-on, cookie-cutter work, and the cutout bread rounds make for great peanut butter and jelly sandwiches.

Eggy bread meets eggy custard. Beautifully brown challah swims in a custard bath dotted with bright cardamom and sweet brown sugar. And since this is an overnight soak, brunch is a breeze the next morning. Out of the fridge, into the oven and straight to your stomach.

Don't be intimidated by these cloudlike cookies: Molly's meringues are easier than you think. Beating the eggs for 10 minutes leaves you a fluffy puff that bakes low and slow for a nearly hands-off process.