Have you ever tried making your own Easter eggs? Tempering the chocolate to the correct temperature & consistency, meticulously lining & cooling the chocolate in their moulds, very (& I mean very) carefully un-moulidng & finally praying & hoping as you stick both sides of the egg together. I used to make them for family for years but what a pain in the arse it was!
Over the years the gifted eggs evolved from large hollow ones into miniature solid ones (much easier!) , until eventually I even gave up on fiddly moulds altogether & explored alternative ways to bring a little chocolate joy. Now, personally I’m more of a white chocolate lover & the selection of eggs in white chocolate market is shockingly limited, probably because she’s a fiend to work with, I wouldn’t dare put it anywhere near a mould! But, not all eggs are round & hollow… what about fried eggs I wondered?
White chocolate fits the bill, with a little added food colouring for their yolks of course, These are so, so (ridiculously) simple to make, without a damn mould in sight, they’d be great fun to make with children at home. This big kid, loves them & has been making chocolate Easter ‘fried’ eggs for years now, this is one for the white chocolate lovers out there or if you just want to have a little fun in the kitchen this Easter!
CHOCOLATE EASTER ‘FRIED’ EGGS
(makes 6 large eggs)
For the yolks:
- 200g white chocolate
- A few crops orange or yellow food colouring
For the whites:
- 600g white chocolate
- Place a large heatproof bowl over a bowl of simmering water in a saucepan
- Break the white chocolate for the yolks into the bowl & gently melt
- Once melted, add in the food colouring & mix to the desired colour
- Pour the coloured chocolate into a 6 hole teacake mould, or 6 large egg cups, or even 6 small pudding basins/bowls & set aside to set
- Once set, un-mould the yolks & set aside
- Repeat the melting process for the remainder of the chocolate & set to once side to cool for 15-10 minutes, for the white chocolate to thicken back up a little
- Place a piece of baking parchment on top or your worksurface & add two spoonfuls of the melted chocolate on top
- Use the back of your spoon to tease & shape the chocolate into a fried egg shape
- Repeat the process with the remaining white chocolate until you have 6 large eggs
- Finally, gently place a yolk in the centre of each egg & leave to set