I’m trying this recipe that was posted on Food52 –
This is the middles – gonna let them chill for a bit and brave the grocery store, on a Saturday afternoon.
Creme egg middles
Mostly it’s been pretty easy to work with – I just colored a bit too much of the filling mixture yellow, so I’ll have 22 regular eggs, with whites & yellows, and then 4 – 5 yellow oddball ones – you can see them off in the background of the shot.
I’ll let you know how they look, dipped.
Well, the dipping was a bit of a pain – once again, with a recipe that assured me I could melt chocolate chips, and add oil or vegetable shortening, stir, and use the mixture to dip, I was fooled and believed it. Chocolate chips will seize when you melt them, and if you try to stir more ingredients in, it only gets worse. So I had a bowlful of lumpy chocolate guck. I debated whether to save it and chill it and chop it up for cookies – but slothfulness won, and it went into the trash. I started over with a mix of baking chocolate, unsweetened chocolate, and only a few chocolate chips. As you can see, it was still a little lumpy for dipping – but workable.
Creme eggs, dipped
Next, we’ll have to see what one looks like cut open – might wait for morning light for that.
Creme egg cut – looks suitably yolk-like – Rach & I split this one for a pre-walk treat
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