Paint a chocolate egg, and eat it, too!
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Kollar Chocolates sent us a DIY Edible Chocolate Egg Painting Kit. Before I opened the box, panic and dread set in. A stream of childhood memories of oily food paint messes and bad chocolate flooded my mind. With skepticism, I sifted through the bubble wrap to find this neatly wrapped kit.
Eating healthy should still be delicious.
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The Kollar Coloring Kit comes with three dark chocolate eggs, a paintbrush, and a palette of six various shades of cocoa butter. First of all, I loved that the eggs were dark chocolate. The color of the egg allows the paints to really pop!
And oh, the paints! As mentioned, I have attempted many edible painting sets, and this has to be one of my favorites. Simply heat the cocoa butters in the microwave for 10 seconds (I warmed them in a warm, shallow water bath), and see the solid blocks of color melt into edible paint.
I was expecting slippery, sliding oily paint that was hard to control and even harder to clean up, or the more unappetizing alternative of chalky, clunky paint that would never produce designs as beautiful as the kits said they would.
But, I was pleasantly surprised! The butters feel just like acrylic paint and glide on smoothly. The paints dry quickly and wash off the brush and towels with warm water, so cleanup is painless. At $25 per kit, this activity is made for a special afternoon of sunny crafting and fun for kids and adults.
Plus, who needs a Fabergé egg when you can put something delicious and handmade on display at brunch!
Chocolate creme eggs
Maybe it was the 12 pounds of chocolate. Or the 40 pounds of sugar. Not to mention all the cream, milk and corn syrup — and the two dozen vanilla beans. My little project was turning into more of an obsession. Little project? I was only trying to re-create the Cadbury Creme Egg.
Introduced by British chocolate-maker Cadbury almost half a century ago, the Creme Egg, like Peeps, signifies Easter from a confectionary standpoint. A thin layer of festively colored foil peels away to reveal a dense milk chocolate shell shaped like a smallish egg. Unassuming at first, the plain shell lacks the sheen and snap typical of commercial chocolate, but it takes just one bite to tell this chocolate is richer, not overly sweet, almost fudge-like. The initiated know to carefully nibble through the shell to the sweet gooey filling — creamy white at first, then a vibrant yellow in the center. It’s a confectionary wonder, available just a few months of the year.
With Cadbury in the news lately — devoted fans decrying altered chocolate formulas, shrunken egg sizes, halted imports — we here in the L.A. Times Test Kitchen wondered how hard it might be to make the eggs from scratch.
Online recipes for Cadbury-like eggs are plentiful, and we tried a number of them. Many of the simpler variations include no-cook fillings involving powdered sugar, butter and corn syrup. And while those fillings were soft and delicate, none quite replicated the flavor or gooey texture of the commercial egg.
The Cadbury egg is a classic chocolate confection with a soft fondant center, similar to cherry cordials or what you might find in a box of chocolates. To replicate the egg, you need to start with the right filling.
Thirty batches of fondant and hundreds of eggs later — what did we find?
Essentially, fondant is nothing more than a cooked sugar syrup that is crystallized. Ingredients, ratios and cooking temperatures help to determine the fondant’s final consistency. For candies, the syrup is cooled, then stirred or kneaded to a putty-like consistency before using.
Finding the right fondant — and those right ratios and cooking temperature — was key to re-creating the egg. After trying a few recipes, we settled on a cream fondant from the excellent book “Candymaking” by Ruth A. Kendrick and Pauline H. Atkinson. It includes heavy cream and milk, lending a richness and depth of flavor not normally found in standard water-based sugar fondants. For extra flavor, we tossed in vanilla seeds.
Over the course of a couple of weeks, we tested batch after batch of fondant, tweaking and fine-tuning temperature and cooling methods. A change of just one degree in cooking temperature can affect a fondant’s final texture. Too firm and it’s too hard to knead too soft and it won’t hold an egg shape.
Another factor was invertase, which is added to get the soft centers in many candies, and its ratio to fondant. Invertase is a natural enzyme derived from yeast that basically liquefies sugar (it breaks down sucrose into two simple sugars, glucose and fructose). But it takes time to work — typically a few days at room temperature to properly liquefy a filling. Candy, after all, has its own particular chemistry.
We formed egg after egg, each batch labeled for testing (read: eating) every day. Running out of room in the kitchen, I stored the overflow at my desk — under a “Do not eat this” sign — checking daily, in a sugar-induced haze, to see how the eggs progressed.
Fine-tuning the filling, the tests moved to the chocolate. Our trials until now had involved a combination of standard semisweet chocolate bars and chips, but the real eggs needed British-made Cadbury Dairy Milk Chocolate. With imports practically halted, sourcing the chocolate — which I finally found at a British import shop — felt like some weird Anglophile drug deal.
I made the last batch over a quiet weekend, forming, freezing and coating each egg with solemn veneration. And then I decorated them. Because sometimes you just have to celebrate your obsessions with a spray gun and some sparkly paint, don’t you?
20 Easter Egg Painting Ideas for Pretty and Whimsical Designs
Sure, you could just dip those eggs in a store-bought dye kit and call it a day. But if you&rsquore a crafty type with some serious DIY chops, that&rsquos probably not going to cut it. Instead, let your creative talent shine with one of these eye-catching Easter egg painting ideas.
Whether you&rsquore whipping up a batch for table decorations at Easter brunch or you just want to win the holiday on the &lsquoGram (hey, no judgement), these techniques will help you create unique masterpieces by the dozen. From marbleized looks to trompe l&rsquooeil effects, from traditional to trendy, here are the best Easter egg painting ideas to try this year.
Start by mixing a few colors of your watercolor paints on a palette. Then brush clean water onto the egg, followed by a few light strokes of watercolor in the places where the egg is wet. Continue to wet different sections of the egg and brush on the same or different color until you achieve the watercolor look you're after.
You can either use a traditional Easter egg dying technique or paint for the background color. But when it's time to add the dots, you'll want to invest in puff paint for a 3D effect.
With a fine-tipped paint pen, paint on any pattern you'd like. We used brown and white here, but you can pick any colors you'd like!
Nothing says spring like a cheerful gingham pattern. Use watercolor paints and a flat-tipped paintbrush, along with paint in any custom colors of your choosing, to get the look on a white egg.
This technique couldn&rsquot be easier, and the result is chic, modern, and totally personalized. Use ordinary sticker letters to mask off an initial in the center of your egg. Then cover the whole thing with spray paint. When you remove the sticker, you see that letter in bold negative space.
Here&rsquos a project for a steady hand: Use fine-tipped paint pens or brushes in brown to paint a wicker basket onto your egg. Fill that basket with teeny painted eggs. So pretty. And so meta!
This painting technique creates a lovely, complicated-looking result &mdash but it&rsquos actually pretty easy to achieve. Just use stickers in any shapes you like to create the negative space effect after you paint or dye the egg.
Use a white paint pen to create a cross-stitch look to showcase your initial or your family monogram on an Easter egg. It&rsquos a great idea for a personalized detail you can place at every seat at the holiday table.
Faux bois, meaning false wood, refers to practice of imitating the look of wood grain on any other form of media. Use a white paint pen to draw irregular lines and concentric circles on your egg to get the look. (And hey, even if it&rsquos not convincing as faux bois, you&rsquoll probably still get a cool graphic design.)
Whip up a batch of eggs that resemble farmer&rsquos market fresh radishes by painting three quarters of a blown-out egg with pink paint. Finish the look by using hot glue to attach off-white twine to the bottom as roots, and rolled-up green crepe paper to the top as a stem.
These fully floral eggs look so intricate, but the technique is straightforward: Just paint tiny X&rsquos for each flower, using a different color to paint dots at the center of each one.
Whip up a whole batch of these pretty, marbled-look eggs easily. Just mix paint or dye in colors of your choosing with whip cream. After dipping the egg in vinegar to help the colors adhere, dip it in the whip cream mixture and lightly roll it around. (Yes, you can achieve this look with shaving cream too&hellip but this way makes it much more appealing to eat afterward!)
Use a thin-tipped white paint pen to create the look of lettuce leaves&rsquo veins upon green dyed eggs. Skillful artists (with steady hands) can even achieve a convincing trompe l'oeil effect using this method.
Is there any cuter Easter egg to dot the table at a girls&rsquo brunch? After you paint the hair, draw on features like sunglasses, eye lashes, lips &mdash whatever speaks to you!
These eggs look fancy and painstaking, but you can make them easily using a secret ingredient you probably already have in your house: nail polish!
How are you really feeling about springtime? Express it on your Easter eggs with this cheeky painting technique. Use yellow craft paint and black and red paint markers to whip up a whole set of emoji eggs that are sure to wow the crowd.
First, paint your whole egg with a coat of craft paint in any color you like. Then, use stencils to add contrasting details that are perfectly on theme for the holiday &mdash like bunnies, carrots, flowers, or baby chicks.
Who couldn&rsquot use a few of these? Turn your eggs into chill pills using pink acrylic paint, painter&rsquos tape to mask off the white half, and small black letter stickers to spell out the message.
Traditional Scandinavian folk art features stylized flowers and elements of nature along with geometric patterns for a sweet and charming result. Use it as inspiration to do some of your own rosemaling (this style of decorative painting) on little egg canvases.
These amazing eggs evoke the infinite cosmos&hellip or maybe your favorite jeans. Whatever you see in them, you can get the look using blue nail polish using this easy, inexpensive technique.
The best coloring to use for edible food paint is gel food coloring. This allows you to add concentrated color that pops. Food gel coloring comes in many colors. I suggest getting a variety pack if you are just getting started. You can also use the food coloring you find at the grocery store but the colors won’t be as vibrant.
Items you will need
Chocolate Moulds – Any shape you like will do but since we are filling these chocolates you will want to find moulds that are about 1″ deep in the centre to allow for the peanut butter filling to be added. I bought my moulds at Bulk Barn but Michael’s has them too.
Paint Brush – A small new paintbrush. I say new because since we are dipping the brush into chocolate it important that the brush is very clean. Any craft store will have a small flat brush. I just purchased a cheap brush from Michael’s.
How to melt chocolate.
- Pour your finely chopped chocolate or candy melts into a microwave-safe bowl and heat on high power for 30 seconds then remove and stir.
- Repeat this process until most of the chocolate is melted.
- Then heat at high power for 15-second increments, stirring after each, until completely melted.
- Alternatively, you can melt your chocolate in a double boiler set over low heat.
- Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
- Fill the bowl with chocolate and heat on low stirring often until melted.
See how beautifully shiny these chocolate eggs look? They were made using tempered pure chocolate. Tempering is the process of heating and cooling chocolate to specific temperatures so that the chocolate hardens properly.
If chocolate is not tempered properly it will be too soft to remove from a candy mold and will bloom (become streaky and spotty).
You can read a more in-depth conversation about tempering chocolate on my chocolate-making tips page but I’ll share a brief explanation below.
Seeding Method of Tempering Chocolate
- Melt 12 ounces of dark chocolate to 115°-120° Fahrenheit, milk chocolate to 110°-115° F, or white chocolate to 105-110° F by heating it in the microwave for 30-second bursts of high power until melted or in the top of a double boiler (a bowl set over a pan filled with 1-inch of water) set over low heat, stirring often, until melted.
- Begin to cool the chocolate by stirring in about 2 more ounces of chocolate.
- Continue to stir, scraping down the sides of the bowl until all of those chocolate pieces have melted.
- Check the temperature of the chocolate.
- Continue to sprinkle in small amounts of the chocolate callets and stir to cool the bowl of chocolate.
- Be sure to always scrape the sides of the bowl. You do not want the chocolate to harden around the edge of the bowl.
- Your goal is to get the chocolate to 88-91 °F for dark chocolate 86-88°F for milk and 82-84°F for white.
- Once the chocolate reaches that temperate, remove any unmelted chocolate pieces. If there aren’t many pieces you can also just dissolve them using an immersion blender. If there are too many, however, you don’t want to do that as you will run the risk of cooling the chocolate too much.
- You need the chocolate to melt and stay within the tempering range of:
- 88-91 degrees Fahrenheit for dark chocolate
- 86-88 degree Fahrenheit for milk chocolate
- 82-84 degrees Fahrenheit for white chocolate
Shiny vs. Spotty Chocolate
- Cocoa butter contains crystals that are stabilized at certain temperatures and if you temper your chocolate properly it will be shiny.
- If the chocolate is not tempered, the cocoa butter crystals will not be stable and the crystals will bloom (come to the surface of the chocolate) forming spots or streaks on the surface of your chocolate. Bloom may take several days to appear.
Soft Chocolate (that won’t come out of the mold)
- When tempered chocolate is poured into a mold it shrinks slightly as it cools and hardens so it’s easy to remove from the molds.
- If you do not properly temper your chocolate it will NOT harden properly and it will not retract from the mold, meaning it will stick to the mold and you won’t be able to remove it.
- If this happens, you will need to wash the chocolate out of the mold using hot water, dry the mold, then try again.
Tips for ensuring shiny chocolates.
- Make sure your molds are clean and dry before using them.
- I recommend brushing the inside with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.
To make lollipops for Easter, you will want candy coatings in a rainbow of colors.
You can either purchase the colored wafers or you can color white wafers using candy colorings. I do a bit of both.
The colors you need will depend on the candy molds you choose to use, so purchase your colored wafers or your candy colorings based on the lollipops you plan to make.
- Most white candy melts have a cream or slightly yellowish tint.
- When you are trying to achieve a cool color like purple or blue you’ll need to use bright white candy melts or your colors will not be pure. Example: blue will look teal.
- You can use Wilton Bright White Candy Melts, Guittard Vanilla Apeels, or Merken Super White.
- If the wafers you buy are really hot pink, just add a bit of white coating to it to tone them down. Wilton has a nice light-colored pink candy melt.
Best brands to use:
I use Peter’s confectionery coatings (Peter’s White Caps, Peters Westchester-Milk, Peters Eastchester-Dark) and Wilton Candy Melts to make my lollipops, but you can use Ghirardelli, Guittard, Merkens, or Make ‘n Mold. You can even use almond bark
Abstract Painted Easter Eggs | Creative Egg Decorating Idea!
I&rsquom super eggcited to show you my cute and easy, painted Easter eggs &ndash a creative egg decorating idea!
I don&rsquot even need to paint or decorate Easter eggs this year, because my adorable hens lay pale aqua eggs! Plus I ordered 16 more chicks, arriving March 30th, and among them are some marans that will lay chocolate eggs. I also ordered more turquoise egg laying breeds &ndash plus a green egg layer. So next spring my egg basket will be even more colorful and maybe I&rsquoll have enough hens to spread the joy a little? So far we get anywhere from 0-4 eggs a day, although 1-2 is the norm. But we can easily eat as many as they lay! Luckily their egg production will increase as the days get longer and then next fall hopefully we&rsquoll have two to three times as many layers? I got a lot of straight run breeds so, once again, no clue what my hen to roo ration will be. But I&rsquom eggcited about raising chicks again and getting more eggs!
Even though I have a basket of aqua eggs, I still think egg decorating is fun and I&rsquom especially into spring decor this year. I don&rsquot know why, I&rsquom just really feeling it! But then, I was weirdly into winter this year too, so maybe I&rsquove finally learned to love all the seasons? Hopefully you love this painted Easter egg idea &ndash it&rsquos easy and kids can help with this creative egg decorating project too!
Supplies for Painted Easter Eggs:
- Real hard boiled or faux wooden eggs (dark green, turquoise, white, and gold) (optional, can use paint) (any brush, if you don&rsquot have one)
How to Make These Abstract Painted Easter Eggs:
First, dye or paint your eggs (real or faux), a deep color &ndash most of mine started as a deep, dark green or teal. Then use a flat stenciling paint brush to dab on lighter shades of acrylic paint or any kind of left over paint. I used light blues and aquas (naturally), in a mix of acrylic paints and some leftover chalk paint.
Any paint brush will work, but if you have a stencil brush the flat bristles make this even easier. Just stipple the paint on: dab, dab, dab&hellip
I layered light and darker colors for some depth and interest, always dabbing and not swiping with the brush. Then I highlighted the eggs with some shimmer by using a smaller artist&rsquos brush to stipple on some gold and copper metallic acrylic paint:
And that&rsquos it! I let them dry and found a pair of cute thrift store brass baskets to display my easy abstract painted Easter eggs:
Making these painted Easter eggs was a lot of fun, just like painting little mini master pieces, haha. If you use wood eggs, you can enjoy them year after year! They will look so pretty as a centerpiece, in a basket or bowl on a bed of moss.
I&rsquoll be sharing some more Easter egg decorating ideas soon &ndash plus some spring decor ideas &ndash I know it&rsquos only February, I just couldn&rsquot wait to get started. If you&rsquore eggcited about spring too (how many more times can I use that terrible pun?), then you can check out past spring projects and spring home decor right here.
45 Homemade BBQ Recipes And Mouthwatering BBQ Ideas
No backyard barbecue is complete without winning BBQ recipes! Your grill takes center stage and the spotlight is on your BBQ. While there are lots of barbecue marinades and sauces available on the market, nothing beats a homemade recipe. Help yourself with these delectable BBQ recipes you can make on your own! RELATED: Inexpensive DIY Smoker…Continue Reading
Happy Easter 2019: An ‘egg’citing spread, and how to make them with these easy recipes
Easter is celebrated every year as a remembrance of Christ’s resurrection from the dead. The festival, which marks the Christ raising from the dead, is celebrated as a day of revival and rejuvenation. The day calls for rejoicing enjoying a delicious spread and spending time with family. And, another important element of the day is the Easter egg. The story goes that it represents Christ’s emergence from the tomb. Decorating eggs as a tradition dates back to the 13th century. It also has a symbolic relevance, because eggs were forbidden food during the lent (40 days prior) period and people would paint and decorate them to mark the end of the period of penance and fasting and eat them after, on Easter as a celebration.
Amit Sharma, chef and co-founder, Love & Cheesecake, says, “The eggs are an age-old custom for gifting. Hard-boiled eggs are painted and were given as gifts in the earliest days. Some traditions include dyed chicken eggs. There’s also the myth of Easter bunny — eggs are hidden by the bunny for kids to find on Easter morning. Easter eggs are also placed on a basket with straw to resemble a bird’s nest.”
Dark chocolate Easter eggs
In recent times, gifting chocolate, filled eggs or fancy, large eggs with sweets inside are rampant. Most people splurge on Easter as it comes right after a season of lent which is a solemn observation. Manish Khanna, founder, Brownie Point, says, “In olden times, the eggs were painted red to represent the blood of Christ that was shed on the cross. The eggs would be blessed by the priests and then distributed to the people. The hard shell of the eggs represents the sealed tomb of Jesus and cracking the shell represented the resurrection from the dead, of the lord.”
Easter Egg variations
The most popular form of Easter eggs is made of chocolate and candy. The outer shell of the egg is made of decadent chocolate and can be filled with various candy, mousse, silky ganache or brownie. Sharma adds, “Another egg variation we have tried recently is Easter eggs made of cheese. This is made of herbed cream cheese, an in-house recipe that has also been a favourite. Thankfully, cream cheese has a soft, creamy texture that made the cheese spreadable and very easy to use.”
Aabhas Mehrotra, chef Sorrentina at Foodhall adds, “Coming from an Italian kitchen, it does not have to be too literal, but can be something fun with ingredients which can be shaped into or have a similar shape to an egg, for example burrata cheese with its shape.
Khanna adds, “These days egg variations could be made from marzipan or chocolates as they are tasty and these flavours are more universal and hence widely accepted by public. With the availability of flavoured chocolate like orange, strawberry, caramel, even eggs made from these chocolates are very popular.”
Rachel Goenka, founder and CEO, The Chocolate Spoon Company shares that Easter cake pops can also be made using cake and ganache mixed together.
This Easter, ensure your Easter basket is full of joy, happiness and a lot of pretty Easter eggs. Make some of the prettiest eggs with easily available ingredients in the kitchen. Avani Davda, MD, Godrej Nature’s Basket, suggests experiments with eggs of chicken, quail, duck and so on. Here are some DIY tricks we have up our sleeves:
All you need for this is whipped cream, food colours of your choice, white vinegar and hard boiled eggs waiting to be marvelled. Thaw the whipped cream in a baking dish and swirl the colours using a toothpick or a knife. Soak the hard boiled eggs in vinegar for 10 minutes, this allows the eggs to absorb the colour. Remove the eggs from vinegar and pat them dry. Then cover them in the coloured cream mixture and let them sit for at least 20 minutes. Remove the excess by gently placing the eggs in a bowl of water. Pat dry and allow to dry completely.
Bring out your colour pots and paint your favourite patterns. If you would like to go the natural way, use spices or vegetable dyes for an organic feel. For example to get a natural yellow dye, boil water with distilled white vinegar and turmeric. Add the eggs in this and let them steep for at least 30 minutes and up to three hours as per the desired intensity of the colour. Swap the turmeric for red cabbage to get a purple dye.
Quick and easy ways to make Easter eggs
Polish the inside of each mould with a piece of paper kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould.
• It is essential to temper the chocolate - this is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heat-proof bowl and saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C/110F. Take off the heat and cool to 35C/95F. Now it is ready to use.
• Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, flat side down on a surface, like a large tray, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the process another two or three times to build up a good layer of chocolate in each mould. Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in a larder or cool place until set.
• Carefully un-mould the egg halves and place on a clean surface taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.
• To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.
• To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg.
By Sabyasachi Gorai, chef, Mineority by Saby
1. Marzipan Easter Eggs
Ingredients: 250gm almonds, 250gm sugar, 200 gm icing sugar, 2 egg whites, 1 tsp rose water for grinding, 1/4 tsp almond essence
Method: Grind the almonds with the egg whites and rose water into a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on a low heat stirring all the time until the mixture forms a ball. Divide the mixture into 10 even sized balls and mould into egg shapes. Decorate with royal icing.
By Rachel Goenka, founder & CEO, The Chocolate Spoon Company
2. Peanut Butter Easter Eggs
Peanut butter eggs
Ingredients: 225gm creamy peanut butter, 115gm butter, softened, 1/2 tsp vanilla extract, 300gm icing sugar, 1 cup graham cracker crumbs, 250gm dark chocolate chips, Icing sugar and sprinkles, optional for decoration
Method: In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in icing sugar and cracker crumbs. Shape mixture into 16 eggs place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm. In a microwave, melt chocolate chips stir until smooth. Dip eggs in chocolate mixture allow excess to drip off. Return eggs to baking sheets. Refrigerate 30 minutes.
If desired, decorate eggs with icing and sprinkles. Let stand until set. Store in airtight containers in refrigerator.
By Amit Sharma, chef and co-founder, Love & Cheesecake
3. Oreo crunchy Easter Eggs
Ingredients: 200 gm chocolate, 50 gm Oreo cookies, 30 gm butterscotch, chocolate Easter egg mould or a bunny mould
Method: Melt chocolate in a microwave and stir it till smooth. Mix in crushed Oreo and butterscotch, pour in molds and set in fridge for 10 to 15 minutes. Remove, unmould and enjoy the chocolate or marzipan Easter eggs.
By Manish Khanna, founder, Brownie Point
4. Spiced chicken, cheese and egg melt
Spiced chicken, cheese and egg melt by Rajat Chandna, chef, Alila Fort Bishangarh
Ingredients: 100gm chicken leg boneless, 10gm ginger garlic paste, 1tsp red chili powder, salt to taste, 1tsp crushed black pepper, 1tsp roasted cumin powder, 1 lemon, 30gm hung curd, 20gm fresh coriander, 50ml olive oil, 10gm turmeric, 4 eggs, 20gm butter, 20gm cream, 50gm emmental cheese, 1 multigrain bread
Spiced chicken: Cut the chicken in to long strips. In mixing bowl mix hung curd, salt, red chilli powder, turmeric powder, lemon juice, roasted cumin powder, ginger garlic paste and bit of olive oil to make a marinade. Marinate the chicken strips in the mixture for 15-20 min and cook them in thick bottom pan over medium heat till the chicken is tender
Scrambled eggs: Scramble the eggs in small pan using butter and cream, season with salt and black pepper: Mix the grated Emmental and cheddar cheese with scrambled egg to make a gooey mixture. Boil one egg for 8 min and transfer the egg in cold water to stop further cooking
For melt: Toast the multigrain bread and drizzle some olive oil on top. In a bowl mix cooked chicken and scrambled egg and cheese mixture, add chopped coriander to make a topping. Spoon the filling on top of the toasted bread and spread it evenly gratinate it in salamander or oven. Garnish with slice egg and micro greens and serve hot with choice of salad or fries
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