Chocolate Custard Eggs Ingredients8 eggs
150ml milk
142ml carton double cream
75g plain chocolate, broken up
25g golden caster sugar
� tsp cornflour
 | Method1. Have 2 bowls ready. Lightly tap 1 egg – at the pointed end – onto a bowl, to gently crack the shell. Peel off just the top). Holding the egg over 1 bowl, gently shake out the egg white, then shake out the egg yolk into the second bowl. Repeat with 1 more egg. Break the remaining eggs as before, but shake out both the egg yolks and whites into the first bowl with the 2 egg whites. You will need only 2 egg yolks to make the custard. (Use the contents of the first bowl for scrambled eggs.)
2. Wash the shells in very hot, soapy water, then rinse to remove any bacteria. Cook the eggshells in a bowl in the microwave for 1� minutes on medium, or bake in a hot oven for 5 minutes.
3. Heat the milk, cream and chocolate in a pan over a low heat, stirring until smooth. Beat the 2 egg yolks, sugar and cornflour together in a bowl, then pour onto the chocolate, stirring well. While still over the heat, use a balloon whisk to stir constantly until custard-like. Tip into a jug and pour, while hot, into the eggshells. Serve warm or cold. |
Meringue Chicks Ingredients3 medium eggs
150g golden caster sugar
Few drops egg-yellow food colouring (optional)
12 coloured or silver balls
6 pieces dried ready-to-eat mango
 | Method1. Preheat the oven to 120�C/fan100�C/gas 1/2. Take 2 baking sheets and cover each with a sheet of baking paper – this will stop the meringues sticking to the trays. Get out an electric mixer with a whisk (not a food processor) and a large bowl – or use the one that comes with the mixer. Check the bowl is very clean and totally dry.
2. Get 2 small bowls ready, then gently tap 1 egg on the corner of the table to crack and make a little dent in the shell. Pull the egg apart just a little bit. Hold it over 1 of the small bowls and let the white drip out, then open it completely and tip the yolk from 1 side of the shell to the other, letting out any remaining egg white. Tip the yolk into the second small bowl. Add the egg white to the mixing bowl, making sure that absolutely no yolk gets in (the meringue won’t work if it does – if you see any yolk in the mixing bowl, get it all out with a teaspoon). Repeat with the other eggs. Discard all 3 yolks.
3. Whisk the egg whites until they turn white and thick. Lift up the mixing bowl and tip the whites from side to side. If the egg whites slide around, they need to be whisked a little more; if they are peaky and don’t move, they are ready. Turn on the electric mixer and – making sure you keep your hand away from the fast-moving whisk – gradually add the sugar, 1 tablespoon at a time, until the meringue is smooth, glossy and stiffly peaking. Add about 6 drops of yellow food colouring (if using) and whisk for a couple more seconds to mix evenly. 4. Using a tablespoon, dollop a large spoonful of meringue onto the lined tray to make the chick’s body. Use the back of the spoon to make it into an oval shape, with a pointy tail. Dollop a teaspoonful of the mixture on the other side to make the chick’s head, making sure there are no gaps between the head and the body. Repeat with the meringue mixture to make 6 chicks in total, making sure they are well spaced apart on the baking sheet. Push 2 coloured or silver balls into each chick’s head for eyes. Bake for 1 hour until the meringues are firm. Cool on the baking sheet for about 30 minutes. 5. While the meringues are cooking, use some scissors to snip the mango into 6 triangles for beaks and 12 strips for legs. Lightly press the beaks into each cooked and cooled meringue head and 2 legs into the underside of each of the meringue bodies and enjoy. |
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