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Chicken & Egg carving for EasterThese cute carved eggs and chicks can be served on a bed of fresh baby greens or spinach as part of your Easter menu, or simply used as a focal centerpiece on your table.

 

Chicken & Egg carving for Easter-inset

These carved eggs have the removed top half of egg replaced over the yolk to make peeking chicks. Uncooked Ramen noodles are scattered among the eggs for additional decoration.

What You’ll Need

Eggs
1 Orange or Red Bell Pepper
Whole Cloves
A sharp paring knife or X-Acto Knife
Fresh Baby Spinach or Greens

 

Directions

  1. Place eggs in a single layer in a large saucepan. Cover with cold water by one or two inches. Heat over high heat to boiling. Remove from heat, cover and let eggs stand for 12 minutes.Drain. Fill pot with ice cold water and let cool until eggs can be handled safely. Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell.
  2. Starting peeling at large end, holding egg under cold running water to help ease the shell off. Pat eggs dry with paper towel.
  3. Using a sharp knife, carefully carve a zig-zag pattern about halfway down around the egg. Gently remove the upper egg white half, leaving the yolk intact. Set aside, or use to create peeking chicks as pictured in the inset photo above.
  4. Carve combs and the beaks using the bell pepper. Insert the beaks into egg yolks. For the whole egg, use a sharp knife to make a slit in the top of the egg white and gently insert carved pepper comb.
  5. Add whole cloves for eyes.
  6. Nestle carved eggs in baby greens. Refrigerate until ready to use.