Recipe: fantasy of hard-boiled and non-boiled eggs (VIDEO)

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Catherine Le Nevez
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Recipe: fantasy of hard-boiled and non-boiled eggs (VIDEO)

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Together with our children, we decorate many different types of eggs: white, traditional, quail. In today's recipe they will become excellent hard-boiled eggs to see and ... to eat!



Watch the video with the Easter boiled egg recipe

  • While waiting for the Easter chick to knock on our door, let's collect all kinds of eggs: white, traditional, quail and have fun decorating them with our children. They will be beautiful to look at and good to eat.



    Time: about 40 minutes

    Ingredients

    (different types of eggs: white, quail, normal)



    • 1 handful of baby spinach

    • black or wholemeal bread crumbs

    • 1 carotina

    • a handful of broad beans

    • wild asparagus or asparagineolive, seaweed

    • mayonnaise tomato or other sauce to accompany

    Method

    1. Boil the broad beans in boiling water and the asparagus for about 10 minutes. When they are soft, remove the outer skin of the beans, and cool the asparagus under running water.

    2 Rinse all the eggs. Prepare the hard-boiled eggs: boil the eggs in water, with the addition of a teaspoon of vinegar, wait 8 minutes from the boil. Then transfer the saucepan under cold running water to let it run for 5 minutes. Now you can remove the outer shell: tap lightly and remove the shell and skin.

    3. Prepare the hard-boiled quail eggs: put them in the bottom of a saucepan, add the water, a teaspoon of white vinegar and put to heat. From the boil wait 4-5 minutes then transfer under cold running water for a few minutes.

    4. Beat the quail eggs on the blade of a knife, pass them between the palms of your hand: the shell will break little by little, now you can remove it. Set aside.

    5. Soft-boiled eggs. Boil the water with the addition of a teaspoon of vinegar. When the water boils, transfer the eggs inside with the help of a spoon. Wait 3 minutes, turn off and transfer under running water.

    6. Now the decoration. On a plate put the baby spinach, forming a small green bed, sprinkle with a citronette, place the quail eggs and a tomato in the center.

    7. Use hard-boiled eggs for place cards: just remove the top cap, decorate with black bread crumbs, and some edible flowers or other available.

    8. Serve the hard-boiled eggs with the asparagus to dip.

    9. The rest of the hard-boiled eggs can become small chicks: decorated with olive eyes, carrot nose, seaweed smile and tomato hat

    The authors of the recipe, the photos and the video

    Miralda Colombo, journalist and blogger, for mymodernparents.com he has a mission: to develop healthy and complete recipes that appeal to children and adults alike. Miralda has a blog www.ilcucchiainodialice.com born on the occasion of the weaning of her daughter Alice and which gave rise to the children's cookbook "The spoon", ed. Gallucci.

    Cevì (Cecilia Viganò) is an artist, photographer and illustratorgraduated from the Brera Academy. She takes photos and illustrates Miralda's dishes to show mothers that with a touch of creativity and imagination even the simplest recipes can become tastier. Because the eye also wants the part of her.

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