April 14, 2012

Easter Eggs - Tiny Eggs for Tiny Tots

Tiny Easter Eggs Quail Eggs
By Published: 2012-04-14
My little girl's third Easter was coming up and she was very excited about it as she was finally old enough to understand the fuss about colorful Easter Eggs and fluffy Easter Bunnies.  We told her that we would make Easter Eggs together and she was very anxious about that.  Actually I think we told her this a bit too early, ending up with a month of her asking repeatedly when we were to make the "Easter Eggs" and us having to explain about "time" and "dates" and so on, all of which I am pretty sure she didn't understand.

I had never done any Easter Egging myself, having grown up in a pretty traditional Chinese family.  So I began doing some research and found out all about this business of making your Easter Eggs.  It was, to my relief, easier than I thought it would be.  And for a twist I was inspired at the last minute to use a couple dozen quail eggs instead of the traditional chicken eggs which made for super tiny cute Easter eggs that could, after the spectacle of course, easily be peeled and fed to your tot (my girl loves them!) for dinner, lunch, or whatever.  Plus the natural random speckling of the quail eggs really showed up through the dye and made for uniquely patterned Easter Eggs.

Easter Eggs Quail Eggs
You can find these quail eggs in most supermarkets in Hong Kong in the egg section.  In the States I think you can get them in most asian grocery stores.  Or you can get them fresh as the local Hong Kong wet markets (as we did) for even cheaper.  We usually have them just lightly steamed (10 minutes) or boiled (5 minutes),  and they are delicious by themselves without any salt or flavoring.  For little ones one quail egg is a comfortable mouthful.  So without further ado, here is the recipe for our Hong Kong stye Easter Eggs.

Easter Eggs Recipe- Tiny Eggs for Tiny Tots
Prep time:    Cook time: 

2 dozen quail eggs
1/2 cup water for each color
10 drops or more of food coloring (we used red, blue, green and yellow)
3 tbsp white vinegar


Place quail eggs in one layer and steam for 10 minutes.  Take off heat and immerse under running cold water tap for 30 secs.  This stops the cooking and makes the eggs easier to peel.  Prepare a bowl for each color you wish to use and add 1/2 c water, 10 drops of food coloring per color & the vinegar.  Vinegar makes the color more brilliant.  Add more drops of food coloring if you don't think color is intense enough.  Mix. Add the eggs in and let soak for 5 minutes or so.  Don't let it soak too long or the egg shell surface begins to be easily slipped off. If you see the surface of the egg shell start to bubble, take out immediately. Set back into the egg container to dry completely before taking out, probably 2 hours.  Happy Easter!

More Kid Project recipes at The Hong Kong Cookery:

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