Crack the Nod with these Unique Easter Eggs
We say “pah!” to passé Easter eggs. Executive Chef Rudi Liebenbergand Executive Pastry Chef Craig Hibbert from the Belmond Mount Nelson Hotel create these recipes for unique Easter eggs. If you don’t have a sweet tooth, fear not, we have 3 great savoury recipes to try. If you’re tired of store-bought Easter eggs, try making your own marshmallow eggs – both kids and adults will love.
4 Unique Easter Eggs
Quail Scotch Eggs with Dijon Mayo
Using delicate quail eggs, Rudi creates the perfect mouthful – a crispy, golden Scotch quail egg that can be dipped into a punchy Dijon mustard mayo. These can be fiddly because they are small and you want to retain a soft yolk, but they will make for great snacks, picnic food or yummy bites when entertaining over the long weekend.
Slow Cooked Duck Egg with Pea Purée and Prosciutto
The beauty of a slow-cooked duck egg is showcased with the complementing flavours of pea purée and prosciutto. Slow cooking eggs intensifies their flavour and creates an amazingly creamy texture. The yolk acts as a dressing that brings this dish together beautifully.
Hen’s Egg Custard with Truffle Mushroom Ragout
Rudi takes inspiration from Thomas Keller’s ‘French Laundry’ with the hen’s egg custard – often baked, but in Rudi’s version, steamed like Japanese Chawanmushi. If you’re up for a challenge, this dish is a fabulous way to start an Easter meal. (Note: a Dremel cutter is really handy for cutting the eggshells neatly, so if you can get your hands on one of those it will make this process easier.)
Homemade Marshmallow Eggs
Chef Craig Hibbert creates homemade marshmallow eggs, which can be rolled in a variety of coatings such as coconut, shaved chocolate or Hundreds and Thousands. Infinitely better than the store-bought kind. You will need an egg-shaped mould, preferably silicone to make these beauties and you are only limited by your imagination when it comes to yummy coatings!
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