Garnishing egg chickens and egg frogs

1 servings

Ingredients

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Directions

Another delightful garnish to place in and around a deviled egg platter is this chicken egg. The chicken egg go over great at children's parties.

1. To make the chicken egg, cut off ⅛ inch slices of carrot using the garnishing knife. Cut these round slices in half.

2. Cut the egg to creat a flat bottom. Use the small point of a knife to make a slit near the end of the egg. Insert the sliced carrot piece for the tail.

3. Make another slit to place another piece of carrot for the comb.

Use small pieces of carrot for the beak and eyes.

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The egg frogs will add excitement to children's parties and a delightful touch to deviled or stuffed egg platter.

1. To make the egg frog, peel a hard cooked egg and cut a pie shaped wedge from just below the center to form the mouth.

2. Cut the bottom of the egg to creat a flat surface. Next, take the red pimento strip from a pitted stuffed olive to use for the tongue.

Cut 2 round slices from the olive to form the eyes. Attach the eyes egg yolk paste (egg yolk, salt, pepper, dry mustard, lemon juice and mayonnaise)

3. Make a radish mushroom and turn upside down for the hat. Attache the hat with egg yolk paste. Place the egg frogs on lettuce, endive or parsley leaves.

Origin: The Fine Art of Garnishing, by Jerry Crowley. Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-18-95

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