Every year, I post one of my favourite recipes ever! How to make Easter eggs.
I love this recipe because I think it tastes better than the Cadbury Easter Cream Eggs, and I love it because I know all the ingredients. Not that I am saying that this is healthy by any stretch of the imagination, but at least I can pronounce all of the ingredients. It makes a huge batch of eggs.
10 cups of icing sugar
1 teaspoon of vanilla
1/2 cup of butter
1 can of Eaglebrand condensed milk
1/4 tsp of salt
As you can see, I melted the butter before starting, it is a whole lot easier to mix that way! This is a really tough recipe….. dump all of the ingredients together in a big bowl and mix.
Those of you who know me know that measuring is not really my thing… When I am cooking, I estimate A LOT. So for this reason sometimes my recipes don’t always turn out exactly the same each time I make them. So when I was “measuring” the icing sugar yesterday, I guess I added a little too much because the mixture was a little crumbly.
No problem. I added about a teaspoon of milk at a time until it looked like this:
When everything is thoroughly mixed together, it should all stick together, and you should be able to knead it like a dough. If it ends up too sticky, just add more icing sugar.
To make the yolks, break off about 1/4 to 1/3 of the mixture, and add yellow colouring by kneading it in. This year I tried using a colour in paste form, however, liquid food colouring works fine too, you might just have to add some more icing sugar if it gets too wet or sticky.
Mix in the food colouring until it is a solid colour.
This part is where the kids come in handy. Every year, their job is to roll the yolks. Tonight, I had Sam as my assistant. I recommend rolling a few yolks at a time, rather than rolling them all out at once because they do tend to dry out, and they start crumbling.
I like to make smaller eggs because these are so rich. Besides, if I make them a third of the size that means I can eat three rather than one! That makes sense right?? I would say the best size to roll the yolks is the size of one of your fingernails, or a bit bigger then a pea.
To make the egg whites, Roll the white “dough” into balls, I would say about three times larger than the yolks.
Then flatten the white ball, and wrap it around the yellow yolk ball.
Then roll it into the palm of your hands to make it into an egg shape.
Repeat these steps over and over about a hundred times. (Seriously, this batch made almost a hundred…this photo is only showing about half of the eggs!) I line a cookie sheet with parchment paper to put the eggs on to cool in the fridge. I would recommend the parchment paper because I have had them stick to the cookie sheet before, and trust me, it is really frustrating to have them stick.
Then on my double broiler (the fancy name for my pyrex bowl on top of a saucepan), I melted some milk chocolate bunnies.
And dipped each egg in the chocolate. I have tried a few different techniques here, but whatever utensils you use, be sure that the eggs are cold. When the eggs start to warm up, they start to melt and they are really difficult to dip. So, divide the batch into three or four, and keep the rest in the fridge.
Then, I melted some dark chocolate by putting it in a sandwich bag, then in hot water and I squeezed out a few designs on top of the eggs. This part is total unnecessary, but makes them look real pretty!
Every year, I decorate them a little differently. One year I used different coloured chocolate…
They look great served in the decorative cupcake liners you buy at Bulk Barn, or the dollar store. I usually put them on a little easter plate, and add some grass.
Or, check out these adorable little mini take out boxes I found at the dollar store. I used thm last Easter as place settings.
Enjoy, and Happy Easter!!!