I KNOW, I KNOW. I just said I am not a fan of anything so difficult to prepare that I feel worse about myself than the crafting boards on Pinterest already make me feel. But as we continue our internet inspired Easter roundup (things I saw online and thought, “maybe?”), I’m happy to report these little chicks are surprisingly simple to make too. It wasn’t hard. And if I can do it, you can too. Here’s a step-by-step tutorial.
1. Start with boiled eggs. If you don’t have a great method for making boiled eggs that are easy to peel try this (and if you DO have a fool-proof way, please tell us immediately):
- Put eggs in a pan covered with 2-3 inches of COLD water plus 1 tablespoon of salt
- Bring to a boil
- Turn burner off, place lid on top of pan and set the timer for 12 minutes
- After 12 minutes, submerge eggs in an ice bath for 5 minutes
- Jiggle the eggs to start cracking a bit, allowing the cold water to get under the shells
- Start peeling
Also, I’ve heard that older eggs (10 days or so) actually peel better than fresh eggs. Mine were pretty fresh and still peeled well.
2. Slice a fat carrot into thin rounds. Use a paring knife to cut a pointed crown. Then make little slivers for the beaks.
3. Slice the tops of the eggs to slide the crowns in. And I used chia seeds for eyes, which stuck very well to the moist eggs.
4. Arrange your hens. I liked putting them on a bed of baby spinach for both color and propping up purposes.
I love having hard boiled eggs on hand to round out lunches for the kids or whip up a batch of egg salad in an instant. These were served with dinner for the whole family one night, then lunch the next day. If I had any left, I’d add mayo, mustard, a pinch of salt and a bunch of chopped dill pickles and serve them one more time tomorrow. Alas, they were too cute to last.