In the Kitchen

Easter Eggs and Bacon

Level of Difficulty

Easy

Yield

Makes 8

Prep Time

Overnight Prep Required

Cook Time

1 Hour

Your dyed egg shells can be more than just hard-boiled! Fill them with a savory custard…

Ingredients

Custard
8 lrg. Eggs
2/3 c. Heavy Cream
2/3 c. Milk
1 1/2 tbsp. Truffle Oil
1 tbsp. Chives (finely diced)
1 oz. (2-3 slices) Prosciutto

Topping
1 tsp. unsalted Butter
1/2 tsp. Truffle Oil

Tools & Materials

PAAS Easter egg decorating kit
Egg Cutter

Directions

• Prepare the Egg Shells

  Dye raw eggs according to the directions to the PAAS Easter egg decorating kit. Allow drying overnight.

  1. With an egg topper or serrated knife, cut off wider end of the egg (make sure cut is low enough that a spoon can fit in the opening.) If cutting with a serrated knife, lay the egg on a towel, and with a steady but gentle sawing motion, cut halfway through width of egg. Remove knife, turn egg upright, and pop off the top of the egg. Pour 2 of the eggs into a bowl to reserve for the custard, and the others you can save for any other kitchen uses you might have for them. Reserve the paper egg carton. Reserve the shell bodies.

  2. Under running water, using your fingers, carefully remove the membrane from inside the shell bodies. Clean up any loose shell pieces from the edges of the shell cavity, then set aside.

• Prepare the Custards

  1. Preheat oven to 275°F

  2. In a saucepan, heat the heavy cream and milk. As soon as it reaches a boil, transfer to a blender. Carefully pulsing, slowly build speed of blender to prevent extreme splattering. While blending, add the 2 reserved eggs, truffle oil, salt and pepper to taste.

  3. Strain the custard through a fine mesh strainer into a pitcher that pours well. Allow to sit for a few minutes, then skim foam from top of custard.

  4. Place shell bodies upright into reserved egg carton (cut away extra spaces to make carton smaller.) Carefully pour custards into shells, filling about 85% full. (Use a funnel to help aim the pours.)

  5. Using a pan that is a least 3 1/2 – 4” deep, fill about 1” of hot water into the pan. Place custards (carton and all) into the water, and top off with more water (if necessary) to have water level reach 3/4 ths up the sides of the eggs. Place pan into oven, cover with a lid or baking sheet, and bake for 40-45 minutes, or until custards are set. Remove from oven and set aside (They can stay in the warm water for about 2 hours if needed.)

• Finishing Touches

  1. Heat a sauté pan over med-high heat, add a touch of oil, and crisp up prosciutto (just like cooking bacon.) Dab on paper towels to remove excess oils, then cut into 1/2” x 2” pieces.

  2. Dice the chives.

  3. Melt together butter and truffle oil and reduce. Season to taste. Place each egg in a cup, and spoon about 1 tsp of truffle butter on top of the custards. Add a sprinkling of diced chives, then place a prosciutto crisp in each egg.

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