MARBLE EGGS VALUE RECIPES
MARBLED EGGS RECIPE - FOOD.COM
Make and share this Marbled Eggs recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 12 Eggs
Number Of Ingredients 3
Steps:
- Hardboil your eggs normally.
- When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look.
- Then re-boil in water with food coloring of your choice.
- You could make really cool looking deviled eggs with these.
Nutrition Facts : Calories 71.5, FatContent 4.8, SaturatedFatContent 1.6, CholesterolContent 186, SodiumContent 71, CarbohydrateContent 0.4, FiberContent 0, SugarContent 0.2, ProteinContent 6.3
MARBLED CHOCOLATE EGGS RECIPE | ALLRECIPES
Use white chocolate to create a stunning marbled effect on these homemade chocolate Easter eggs. You could even use 3 different types of chocolate - plain, milk chocolate, and white - to create a tri-color effect! This recipe makes 2 or 3 large eggs or several smaller eggs, depending on your egg mold size. If you like, fill your chocolate eggs with smaller chocolate eggs or the candy of choice.
Provided by liz
Categories Desserts Chocolate Dessert Recipes White Chocolate
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 large eggs or several smaller ones
Number Of Ingredients 3
Steps:
- Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (45 degrees C), about 5 minutes. Remove from heat.
- Stir in the remaining milk chocolate to temper it. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
- While the chocolate is cooling slightly, place the white chocolate in top of a double boiler over simmering water. Stir frequently until melted, 3 to 5 minutes. Be careful not to burn the white chocolate, but it does not need to be tempered like the milk chocolate.
- Drizzle the melted white chocolate into the egg molds using a spoon, in whatever pattern you like. Place the molds in the refrigerator for 5 minutes.
- Drizzle some of the melted milk chocolate over the white chocolate. Brush evenly over the entire surface of the mold with a pastry brush. Refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
- Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.
Nutrition Facts : Calories 275 calories, CarbohydrateContent 30.5 g, CholesterolContent 11.6 mg, FatContent 15.5 g, FiberContent 1.4 g, ProteinContent 3.8 g, SaturatedFatContent 8.6 g, SodiumContent 41.6 mg, SugarContent 27.1 g
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