Top 3 Egg Recipes
egg recipes, looking for these recipes? check this for 3 best egg recipes: Easter egg tart,Custard profiterole eggs,Bacon and egg cob pie
Custard profiterole eggs
- 400ml thickened cream
- 1/2 teaspoon vanilla extract
- 400ml bought thick custard
- 290g pkt dark chocolate melts, melted
- 1 tablespoon vegetable oil
- 100g white chocolate melts, melted
- Assorted food colouring gels
- 60g butter, at room temperature
- 70g (1/3 cup) caster sugar
- 75g (1/2 cup) plain flour
- 60g butter, chilled, chopped
- 100g (2/3 cup) plain flour
- 3 eggs, lightly whisked
- Step 1Preheat oven to 200C/180C fan forced. Lightly grease 2 baking trays with butter. Squeeze a 7.5cm metal egg ring on the sides to form an oval shape, or use an Easter egg cookie cutter. Using it as a guide, draw 10-12 egg shapes on 2 sheets of baking paper, leaving 5cm between each for spreading. Place paper ink side down on greased trays.
- Step 2To make craqueline, combine the butter, sugar and flour in a small bowl. Stir until a soft dough forms. Roll out between 2 sheets of baking paper until 2-3mm thick. Place on tray in the freezer for 30 minutes.
- Step 3To make the choux, heat butter and 180ml (2/3 cup) water in a saucepan over medium heat until butter melts and mixture just comes to the boil. Add flour. Use a wooden spoon to beat for 1 minute or until mixture comes away from side of pan. Transfer to a large heatproof bowl. Roughly spread mixture inside bowl. Set aside for 5 minutes to cool slightly.
- Step 4Use electric beaters to add eggs, 1 tablespoonful at a time, to the mixture until thick and glossy. Spoon half of the mixture into a piping bag fitted with a 1.5cm plain round nozzle. Pipe over egg shapes on paper. Lightly wet your fingertip and smooth out any rough sides or tops to keep egg shape.
- Step 5Use egg rings as a guide to cut 10-12 egg shapes from the frozen craqueline topping. Quickly place over the pastry mixture.
- Step 6Place profiteroles in oven and reduce temperature to 180°C/160°C fan forced. Bake for 40 minutes or until puffed and golden. Turn oven off. Leave profiteroles in oven, with door closed, for 30 minutes to dry.
- Step 7Use clean electric beaters to beat cream and vanilla in a large bowl until firm peaks form. Add custard and beat until thick. Spoon cream mixture into a piping bag fitted with a 5mm round piping nozzle. Make a small slit at 1 end in the base of each profiterole. Pipe in the cream mixture
- Step 8Place the dark chocolate in a shallow bowl and stir in the oil. Dip top half of profiteroles in chocolate. Place on a tray, chocolate side up, and set aside to set. Tint the white chocolate with assorted food gels and pipe onto eggs to decorate as desired.
Easter egg tart
- 2 x 133g packet Oreo biscuits
- 60g unsalted butter, melted, plus 25g, extra, melted
- 155g (3/4 cup) caster sugar
- 125ml (1/2 cup) thickened cream
- 1/2 teaspoon sea salt flakes
- 160g unsalted roasted peanuts
- 110g dark chocolate, finely chopped
- 125ml (11/2 cup) thickened cream
- 3 x 125g packet Cadbury Mini Eggs
- Step 1Preheat the oven to 180C/160C fan forced. Grease the base and side of a 20cm round springform pan and line base and side with baking paper. Place the biscuits and a pinch of salt in a food processor and process until finely crushed. Add the melted butter and process until well combined. Transfer the mixture to the prepared pan and press mixture firmly and evenly over the base and up side of pan. Bake for 10 minutes or until firm. Set aside to cool.
- Step 2Stir the sugar and 60ml (1/4 cup) water in a small saucepan over low heat until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 10 minutes or until golden. Remove from heat.
- Step 3Meanwhile, place the cream in a microwave-safe bowl and microwave on Medium for 2 minutes. Add the extra butter and stir until combined. Carefully add the cream mixture and salt flakes and place over medium heat. Cook for 3 minutes or until mixture thickens slightly. Remove from heat and transfer to a heatproof bowl. Set aside to cool completely then stir through the peanuts. Pour into the cooled tart shell.
- Step 4To make the topping, place the dark chocolate in a small heatproof bowl. Pour the cream into a small saucepan and place over medium heat. Bring to a simmer then pour the hot cream over the chocolate. Stir until the chocolate melts and the mixture is smooth. Spread the topping over the caramel layer. Place in the fridge for 2 hours or until set. Decorate with the mini eggs in a circular pattern to serve.
Bacon and egg cob pie
- 1 tablespoon extra virgin olive oil
- 1 small brown onion, finely chopped
- 3 middle bacon rashers, rind removed, finely chopped
- 100g baby spinach
- 450g cob loaf
- 1 cup grated cheddar
- 6 eggs
- 1/4 cup pure cream
- Olive oil spray
- Fresh flat-leaf parsley leaves, to serve
- Salad leaves, to serve
- Halved cherry tomatoes, to serve
- Step 1Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add bacon. Cook, stirring, for 5 minutes or until browned. Add spinach. Cook for 1 minute or until wilted. Remove from heat. Cool.
- Step 2Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper. Cut one-third from top of cob loaf. Leaving a 3cm-thick edge, remove soft bread from centre of cob. Cut bread and bread top into 4cm cubes. Place cob on one prepared tray.
- Step 3Spoon half the bacon mixture into cob. Sprinkle with half the cheese. Whisk 3 eggs and cream in a jug. Pour into cob. Sprinkle with remaining bacon mixture. Make 3 indents in mixture in cob. Crack remaining eggs into indents. Season with salt and pepper. Sprinkle with remaining cheese.
- Step 4Bake for 20 minutes. Arrange chopped bread on remaining prepared tray. Lightly spray with oil. Season with salt and pepper. Bake cob and bread cubes for 10 minutes or until cob lling is just set and cubes are golden. Stand for 10 minutes. Sprinkle with parsley. Serve with bread cubes, salad leaves and tomato.